Lunch time rolled around today and TF and I were both feeling ravenous. Unfortunately, we didn't really have any leftovers in the fridge. And no bread or other quick and easy lunch options. We were considering having some sort of ramen. But I decided to take a quick look through the egg book before resorting to instant noodles. Luckily I ran across this recipe and remembered that we still had some asparagus in the fridge that needed to be used up.

The original recipe called for basmati rice, but we swapped it out for long-grain brown rice. It takes a little longer to cook, but it's a bit healthier and more filling than white rice. We also swapped out the fresh ginger for ginger paste¹ and halved the oil called for. This worked quite well and made a tasty and relatively easy lunch option!

Brown Rice, Asparagus, and Egg Salad

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

Salad

• 1 c. long-grain brown rice
• 1 c. water²
• peanut (or other neutral) oil
• 4 large eggs
• 1/2 tsp. ginger paste
• 1 clove garlic, minced
• 1/4 tsp. coarse sea slat, ground
• 340g asparagus, trimmed
• 1-2 tsp. sesame oil
• 1/2 c. sliced green onions
• 1 Tbsp. sesame seeds, toasted

Dressing

• 1/2 c. rice vinegar
• 1 tsp. sugar
• 1 tsp. ginger paste
• 1 clove garlic, minced
• 1/2 tsp. coarse sea salt
• 3 Tbsp. neutral oil
• 1 Tbsp. sesame oil

Directions

1. Cook the rice by your preferred method.
2. Meanwhile, heat a few mm of oil in a 6" frying pan over medium-high heat.
3. Beat the eggs with the ginger, garlic and salt.
4. Once the oil is hot, pour in the egg mixture and cook, without stirring, for 2 minutes.
5. Lift the edges of the egg and let the uncooked mixture flow underneath. Cook for 1 more minute.
6. Flip and cook for 1 minute longer.
7. Transfer to a strainer or paper towel to drain.
8. Cut or tear the omelette into bite-sized pieces. Set aside.
9. Place a steamer basket over a few cm of boiling water and steam the asparagus for 3-4 minutes.
10. Rinse the asparagus under cold water, transfer to serving bowl, toss with sesame oil, and set aside.
11. Combine the vinegar, sugar, ginger, garlic, and sea salt for the dressing and mix well.
12. Whisking constantly, add the oil in a thin, steady stream.
13. Continue whisking and drizzle in the sesame oil. Set aside.
14. Once the rice is done, add it to the bowl with the asparagus along with the green onions and toss to combine.
15. Pour over the dressing, add the omelette pieces, and stir to mix.
16. Sprinkle with toasted sesame seeds and serve.

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¹ I doubled the quantity of ginger paste since I find it doesn't tend to have quite as much presence as fresh ginger. If you are using grated fresh ginger, then halve the quantities called for here. ^Back
2 The amount of water needed to cook the rice will vary depending on the method used to cook it. The proportions shown here are appropriate for pressure cooking in an InstantPot. ^Back