Egg Baby Asparagus Corn And Shimeji Mushroom Fried Rice Recipes

LEMON-ASPARAGUS RICE

Steps:

• Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.
• Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.
• Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

MUSHROOM DUTCH BABY WITH CHORIZO POTATOES

Steps:

• Preheat the oven to 425 degrees F. Pierce the potatoes in a few places with a fork and microwave until just tender, 6 to 8 minutes. Set aside to cool.
• Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring, until browned, 5 minutes. Add the garlic and cook until just softened, about 1 minute. Whisk 3 eggs, 1 tablespoon olive oil, the flour, milk, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Pour over the mushrooms and sprinkle with the parsley. Transfer to the oven and bake until puffed and browned around the edges, about 20 minutes.
• Meanwhile, combine the remaining 1 tablespoon olive oil and the chorizo in another large nonstick skillet; cook over medium heat, stirring occasionally, until beginning to crisp, about 5 minutes. Chop the potatoes into bite-size pieces and add to the skillet; season with salt and pepper. Cook until the potatoes are slightly crisp, 8 to 10 minutes.
• Make 4 openings in the potato mixture and crack an egg into each spot; season with salt and pepper. Cook until the whites are set but the yolks are still soft, 3 to 5 minutes. Cut the Dutch baby into wedges. Serve with the potatoes, chorizo and eggs; sprinkle with parsley.

STIR-FRIED WILD RICE WITH ASPARAGUS AND MUSHROOMS

Steps:

• In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
• Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
• Stir in the rices, mix well, and heat through.