Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Vegetable Fried Rice with Asparagus and Mushrooms
A vibrant and savory Vietnamese-style fried rice loaded with fresh vegetables including carrots, peas, asparagus, and button mushrooms. This dish combines the aromatic flavors of Vietnamese cuisine with a satisfying, protein-rich base of fried rice, creating a perfect light meal or side dish.
30 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty7/10
Sour2/10
Umami8/10
Spicy1/10
🥄 Texture
Tender-crisp vegetables (asparagus and carrots) give a bright crunch while peas add occasional pop; mushrooms are soft and slightly juicy. Day-old fried rice is separated and chewy with some caramelized edges from stir-frying.
👃 Aroma
A savory, garlicky backbone with pronounced umami and marine notes from fish sauce and soy; earthy mushroom and toasty rice aromas round it out. A fresh citrus note is available if lime is squeezed over the dish.
🍷 Pairs Well With
A crisp, light beer (pilsner or Belgian wit) or a chilled, zesty Sauvignon Blanc; nonalcoholic: jasmine or cold-brew green tea to cleanse the palate.
🥗 Side Dishes
Fresh Vietnamese spring rolls or simple cucumber pickles (do chua) for acidity; a light herb salad with cilantro and Thai basil, or grilled lemongrass tofu/tempeh for additional protein.
Ingredients(13 items)
- 13 cups fried rice (day-old, broken into grains)
- 21 cup carrot (diced into small cubes)
- 31 cup peas (fresh or frozen)
- 41.5 cups asparagus (cut into 1-inch pieces)
- 51.5 cups button mushroom (sliced thinly)
- 63 tablespoons fish sauce
- 72 tablespoons vegetable oil
- 84 cloves garlic (minced)
- 92 tablespoons soy sauce
- 101 tablespoon sugar
- 111/2 teaspoon white pepper
- 122 green onions (chopped)
- 131 lime (cut into wedges for serving)
Nutrition Information(per serving)
285
Calories
9.2g
Protein
42.3g
Carbs
8.5g
Fat
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
- 2
Add minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
- 3
Add the sliced button mushrooms and cook for 2-3 minutes, stirring occasionally, until they release their moisture and begin to soften.
- 4
Add the diced carrots and asparagus pieces, then stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- 5
Add the peas and continue cooking for 1 minute, stirring constantly.
- 6
Add the day-old fried rice, breaking up any clumps with the back of your spatula or wooden spoon. Stir-fry for 2-3 minutes until the rice is heated through and well combined with the vegetables.
- 7
Pour in the fish sauce, soy sauce, and sugar. Mix everything together thoroughly, ensuring the seasonings are evenly distributed throughout the rice.
- 8
Sprinkle white pepper over the mixture and stir well to combine.
- 9
Taste and adjust seasonings as needed, adding more fish sauce or soy sauce if desired.
- 10
Transfer to a serving dish and garnish with chopped green onions.
- 11
Serve hot with lime wedges on the side for squeezing over the rice.
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