Cooked leftover rice is always a great thing, so I always make extra whenever I can. It freezes well, stays great in the refrigerator for a couple of days and is versatile. So when I had some thin sprigs of asparagus left over from another dish, and some rice from a couple of days ago, I thought why not make something with all green vegetables.
I used spinach, green asparagus, green onions, green garlic and green Thai chilies and a bit of soy sauce and some dark sesame oil. The flavors in this dish are fresh yet earthy and nutty because of the sesame oil. I used leftover basmati rice for this, but I am going to try using short grain brown rice the next time.
The total cook time is based on the assumption that you have leftover cooked rice. Add toasted sesame seeds for a nutty flavor.
The total cook time is based on the assumption that you have leftover cooked rice.
Add toasted sesame seeds for a nutty flavor.
- you can added some toasted sesame seeds as a garnish and some extra nutty crunchy munchy flavor!
lovely use of spring onion n flavorful too,Anshie!! Loved the post title as well ‘Spring rice’:-)
Cook in any recipe with Cilantro/Cumin as one of the main ingredients & rush it in my EP Series-Herbs n Spices
yet another quick and easy recipe. thanks for sharing
My Pleasure, Kirsten! 🙂