Fried Black Rice
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)