Another recipe to use up a variety of leftovers. It's slightly spicy, the mushrooms are flavorful due to the precooking and the asparagus remains fresh and crunchy as it is added at the end of the cooking time.
Ingredients
2 cups of white rice
1.5 tbsp soy sauce
1.5 tbsp fish sauce
0.5 tbsp brown sugar
0.5 tbsp molasses
1 red bell pepper
1 jalapeno
1 yellow onion
3 cloves garlic
1 tbsp sambal chili paste
1 bunch of asparagus
10 oz white mushrooms
Preparation
Slice the mushrooms and brown on a little bit of oil. Preheat oven to 400F and roast the asparagus lightly sprayed with olive oil and salted, for 10 minutes. Cool and cut into bite-size pieces.
Heat a large skillet with a little oil. Blend together the peppers, onion and garlic. Add to the skillet and cook for 6 minutes, until thickened.
Add the rice and the molasses mixture. Cook stirring until evenly coated and completely reheated.
Add the mushrooms and the asparagus. Serve.
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