Farmer's Market Fried Rice

by Katie Chin, Tastemaker in Residence

Serves 4-6 as part of a multi-course meal

4 oz sugar snap peas                                    
½ tsp salt                                        
Dash white pepper                                                
3 large egg whites                                                     
3 Tbsp oil, divided                                                      
1 small shallot, minced                                              
1 tsp peeled and minced fresh ginger                                
4 oz carrots, sliced thinly on a diagonal                                                                      
1 small red bell pepper, diced                                         
4 oz asparagus spears, trimmed and finely chopped                   
4 oz thinly sliced white button mushrooms                      
3 cups cooked and chilled brown rice                            
1 tsp dark sesame oil                                        
4 tsp soy sauce                                           
1 Tbsp unseasoned rice vinegar or white vinegar                                        
4 Tbsp green onions (scallions), finely chopped (white and green parts)
Salt and white pepper


  1. Heat 1 tablespoon of the oil in the wok or skillet over medium-high heat. Add the egg whites. Stir-fry until the eggs are thickened throughout but still moist. Remove the eggs from the wok and set aside. Wash and thoroughly dry the wok.
  2. Add the remaining 2 tablespoons oil and stir-fry the shallots and ginger until fragrant, about 30 seconds. Add the carrots and stir-fry for 1 minute. Add the red bell pepper, asparagus and mushrooms and stir-fry for 2 minutes. Add the sugar snap peas and green onions and stir-fry for 30 seconds. Add the rice and stir-fry for 2 minutes. Add the sesame oil, soy sauce, rice vinegar and green onions and stir-fry for 30 seconds. Season to taste with salt and white pepper. Serve immediately.