Shrimp and Asparagus Fried Rice

When rice is on the menu I always steam enough for leftovers 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 up with healthy things so it is a one bowl meal. Another reason I love it is because it is the perfect opportunity to use up leftovers.
This time I didn't really use leftovers (except the cold rice), as our dear neighbors generously share fresh asparagus from their garden . . . (Thank you P & J!) So I wanted that to be the star of the dish, and I added a few medium size shrimp along with the things I always include in Fried Rice. 
If you've made Fried Rice you know the steps and this never really needs a recipe, but generally I follow this method:
Heat about a tablespoon or so of vegetable oil in a large skillet or wok Yellow or white onion - diced, saute until translucent  Garlic (optional sliced) add when the onions are almost done
Carrots - diced or sliced Celery - 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 quickly Cold rice (may need to add a little more oil to the pan before adding rice) a little salt
Stir the rice until the vegetables are distributed evenly through the rice and 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 and fresh 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 heat will 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/or toasted sesame seeds.
Something that you may find surprising?
My Fried Rice is not the usual kind you'll find in most Chinese-American restaurants  - because it isn't cooked with soy sauce.
I learned many years ago from a cooking lesson conducted by a native Chinese woman that authentic Fried Rice is not cooked with soy sauce so I do not add it, but instead pass it at the table for 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 we always look forward it. 
Bonus! When you make it yourself, you can be extra generous with the add ins!
If  you give it a try, I hope you love it too.

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


Please come visit Foodie Friday over at Rattlebridge Farm blog for more great recipes!

  
Thank you for stopping by today!
Blessings,  ~Mari

Asparagus-Cream Cheese Rolls in Prosciutto with Vinaigrette

Note:  As of June 12, 2011

Our blog host "Blogger" by Google seems to be having ongoing problems with some of their blogging accounts 
(Once Upon a Plate included). 


This post was originally published in May, 2011 yet the post time-stamp is June 10, 2011. (?)


I apologize on behalf of 'Blogger.com' for the redundancy .


Blessings, and I hope you have a good week everyone.


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We're blessed to have some of the best neighbors imaginable ~ and for Mother's Day I received a beautiful bouquet of asparagus, freshly cut from their garden, along with a Mother's Day note. 



Thank you Paul and Jane!

If you grow your own you know that it tastes infinitely better than the grocery store stuff ~ it's the delicate freshness!

For our Mother's Day Luncheon for two I wanted to make something a little special and decided Asparagus rolls wrapped in cream cheese and Prosciutto and drizzled with a fresh vinaigrette would be perfect . . . 

especially so with the addition of a little Bubbly from Italy.

If you prefer, you could substitute the Prosciutto with thinly sliced ham, turkey or roast beef from the delicatessen

Some little tulips from the garden. If you are familiar with tulips you know that generally after a few years the bulbs fade and eventually don't emerge in the spring ~ so I plant some new bulbs every fall.

These red tulips surprised me this year ~ the bulbs were planted in a basket outdoors several years ago. I suspected the bulbs were nearing the end of their cycle and didn't expect any blooms from the basket this spring. 

But instead of not appearing at all, they bloomed in miniature. I've never experienced that before!

The vinaigrette is a classic one ~ olive oil, good quality red wine vinegar, Dijon mustard, minced garlic, sea salt and freshly cracked pepper. And a sprinkle of chives from the garden.

I love the colorful layers when the bundles are cut open.

The wishes may be a little late ~ but I hope you had a wonderful Mother's Day this year!

This is my entry for Tablescape Thursday and Foodie Friday.

If you would like a printable copy of the recipe, it's on my recipe blog~ you'll find it HERE.

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Table accessories:

Tablecloth ~ Williams-Sonoma

Checked Place Mats ~ DII

Glazed Terra Cotta Salad plates and Chargers ~ Lone Oak Pottery

Flatware ~ Pottery Barn

Pepper Mill ~ Peugeot

Crochet Trimmed Napkins ~ Neiman Marcus

Flower Jug/Creamer, from a mixed set ~  I.Godinger & Co.

Wine Coaster ~ Apilco 

Thank you for stopping by today!

Savory Fresh Asparagus Tart

When aspargus comes into the market in early spring I love to eat it simply steamed until crisp tender, sprinkled with sea salt, drops of fresh lemon juice and maybe a drizzle of olive oil or melted butter.

After my fill of it simply prepared, I serve it in other ways ~ it is really one of the more versatile vegetables, in my opinion.

Leftover steamed-just-until-crisp-tender asparagus is fabulous prepared this way ~ any kind of your favorite crust.

Baked off until nicely browned and crust crispy...

I love the way it puffs up while baking.

It will sink back down as it cools~ but don't worry it tastes delicious!

I used frozen puff pastry this time, (thinly rolled) and placed it in a shallow fluted French tart pan, with removable bottom.

There are many other versions, I just use a basic quiche filling, eggs, cream or milk, grated Gruyère and shredded Parmesano Reggiano cheeses, with a few scraping of fresh nutmeg. (Sometimes a tablespoon or two of finely minced, sauteed shallots or yellow onion, if you like.)

Bake in a hot oven until the egg mixture is set, and the crust is nicely, and deeply browned. The asparagus don't look very pretty after being baked, so before assembling, I reserve a couple of "just steamed" spears for garnish.

Served with a green salad, or marinated tomatoes ~ it's a lovely luncheon, or a good dinner.

Asparagus-Sesame Spoons

I really like this little amuse bouche, it's light and fresh and won't spoil appetites.

I based the recipe on a favorite of mine by Ina Garten; she tosses raw Sugar Snap Peas with deep, dark Asian sesame oil then sprinkles with sesame seeds.

Using the same idea, I quickly blanched diagonally sliced fresh aspargus, then plunged the slices and tips into an ice water bath to stop the cooking and retain the bright green color.

Drain very well, then toss with a little dark sesame oil. Distribute evenly between the porcelain spoons, then sprinkle with a few sesame seeds (black or white.)

You could add a little fresh, grated ginger and/or a few drops of soy sauce if you like ~ but the fresh asparagus flavor is so delightful, I just served it very simply.

It was another dish for our Darling Bakers Superbowl Appetizer event.
If you make this one, I hope you like it.