Shrimp and Asparagus Fried Rice

When rice is on the menu I always steam enough forleftovers so I can make Fried Rice. (Leftover, cold rice makes the best quality fried rice.)
It's one of my favorite dishes and I usually load it upwith healthy things so it is a one bowl meal. Anotherreason I love it is because it is the perfect opportunityto use up leftovers.
This time I didn't really use leftovers (except the cold rice),as our dear neighbors generously share fresh asparagusfrom their garden . . . (Thank you P & J!) So I wantedthat to be the star of the dish, and I added a fewmedium size shrimp along with the things I alwaysinclude in Fried Rice. 
If you've made Fried Rice you know the steps and thisnever really needs a recipe, but generally I follow thismethod:
Heat about a tablespoon or so of vegetable oil in a large skillet or wokYellow or white onion - diced, saute until translucent Garlic (optional sliced) add when the onions are almost done
Carrots - diced or slicedCelery - diced or sliced (I like lots)
I allow those veggies to saute for just a minute or two (to retain some crispness)
Next add the remaining ingredients:
Asparagus - or other vegetable (as much or as little as you like),sliced on an angle in small pieces so it cooks quicklyCold rice (may need to add a little more oil to the panbefore adding rice)a little salt
Stir the rice until the vegetables are distributed evenly through the riceand all ingredients are hot. 
At this point I push the rice to the side and add a teaspoon or so of vegetable oil, then add one or two (or more) beaten eggs to the cleared area of the pan ~ cooking and stirring until the eggs are lightly scrambled, then stir them into the rice mixture.
Usually if I'm adding shrimp I cook them separately, (I poach the shrimp in lightly salted water for just one or two minutes until they just turn pink.)
Add the shrimp andfresh or frozen peas, snow peas, or edamame to the rice mixture, and allow to heat through (usually takes less than a minute.) If using frozen peas I don't bother cooking or thawing them as the residual heatwill do the job.
For best flavor serve the delicious rice up right away and sprinkle with thinly sliced scallions/green onions-- both white and green parts. 
If desired garnish with cilantro, toasted sliced almond and/ortoasted sesame seeds.
Something that you may find surprising?
My Fried Rice is not the usual kind you'll find in mostChinese-American restaurants  - because it isn't cooked withsoy sauce.
I learned many years ago from a cooking lesson conducted by anative Chinese woman that authentic Fried Rice is not cooked withsoy sauce so I do not add it, but instead pass it at the tablefor anyone who would like it. (I usually add some to my bowl at the table because that's the way I grew up eating it.)  ;o)
This is just an outline of how I make  Asparagus- Shrimp Fried Rice, truly the variety of vegetables and/or protein you can use is enormous.
I usually make some form of Fried Rice about twice a month,many times with brown rice rather than white and wealways look forward it. 
Bonus! When you make it yourself, you can be extra generouswith the add ins!
If  you give it a try, I hope you loveit too.

Do you have favorite version of Fried Rice? Iwould love to hear about it-- whether you make your ownor order it -- I'm always up for new ideas.


Please come visit Foodie Friday overat Rattlebridge Farm blog for moregreat recipes!

  
Thank you for stopping by today!
Blessings,  ~Mari

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