Fried Black Rice

Serves 4

1 bunch asparagus

3 tablespoons oil, divided

2 eggs, beaten

1 bunch green onions, thinly sliced;

2 cups cold, cooked black rice

1/2 cup cooked peas

1/4 cup vegetable stock

1. Steam asparagus until just tender, 5 to 7 minutes. Remove asparagus from the steamer so that it doesn't overcook.

2. Heat 1 tablespoon oil in a small skillet over high heat. When the oil is hot, add 2 beaten eggs; scramble until cooked through. Chop the eggs with a spatula; set aside.

3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add green onions; saute 1 minute. Add rice and peas; cook, stirring, 1 minute. Add stock and cook until absorbed. Season with salt.

4. Stir in cooked eggs, divide between warm bowls and top with the asparagus.

-- Adapted from Liz Neumark, "Sylvia's Table" (Knopf, $35, 448 pages)



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