Spring Vegetable Fried Rice

Step 1: Rice ... Cook the rice ahead of time; it's actually better made a couple of days before. Then, before you make your dish; spread the rice out on a cookie sheet or plate to dry. This isn't necessary; but, I think the rice comes out better in the end. And, make sure it is room temperature.

Step 2: Saute ... Add the rice to a large wok or deep saute pan, with a little oil, just until lightly toasted. A little golden brown on the rice is a good thing. It should take a couple of minutes on medium high to high heat.

Step 3: Vegetables ... Push the rice off to the side or to the edges of the pan; and, and a bit more oil. Add the asparagus, garlic, ginger, and red pepper flakes to the center of the pan; and, saute a couple of minutes stirring often. Remember, you are just stirring the asparagus in the middle. Leave the rice alone. Next, add the peas, scallions, and water chestnuts to the asparagus; mix, and saute another minute.

Step 4: Combine ... Scrape the rice down to the center of the pan with all the vegetables; and toss everything together. Add a little broth, a couple of tablespoons, a little soy sauce; and, mix everything together. Then, push it all off to the sides or edge of the pan.

Step 5: Eggs ... Add the beaten eggs to the center of the pan; and, stir often, until the eggs are set - and, I like them a little golden brown. But, make sure to break up the eggs as they cook. This is one time when you don't want, soft slow cooked eggs. It should only take a minute or two.

Step 6: Finish, Serve, and ENJOY! ... Now, combine the eggs with the rice and vegetables. Add a bit more broth and soy sauce if needed; and, season to your liking. Transfer to a bowl; and, dig in. It is a delicious - quick and easy side dish. Note: Bok choy, napa cabbage are other ingredients I have also added, which are also good; but, optional.