Smoked Salmon and Asparagus Fried Rice
Smoked salmon and asparagus add a fancy touch to fried rice in this 20 minute meal.
grapeseed or canola oil
asparagus spears, trimmed and cut into 1/4 inch rounds
leftover cooked rice
smoked salmon, torn into bite size pieces
Heat grapeseed oil in a wok or large nonstick skillet over medium high heat. Scramble the eggs. Remove eggs from wok and set aside.
Cook bacon in the same wok over medium heat until browning, about 4 minutes. Add the asparagus and cook 3 more minutes, stirring frequently.
Add rice to the wok. Stir to mix everything, breaking up the rice. Cook, stirring, for 3 minutes.
Add the scrambled eggs, smoked salmon, and sesame oil to the wok. Mix everything and cook 3 more minutes, stirring frequently, until rice is slightly crispy and the food is heated through.