Asparagus-Tomato Crispy Rice transforms leftover rice into a delicious meal with asparagus, grape tomatoes, garlic, basil and fresh parmesan.
This is one of my favorite ways to use leftover rice and top with my favorite ingredients. Crispy on the outside, soft on the inside and topped with all the freshness. Asparagus gets a quick blanch and is sauteed with grape tomatoes and garlic then served over crispy rice. Top with freshly grated parmesan, fresh basil and a little extra olive oil drizzle. Tuck in a few lemon wedges and you can have this dish on the table in 20 minutes.
Ingredients in Asparagus-Tomato Crispy Rice
- Jasmine Rice – Leftover Jasmine rice, or whatever rice you have from the night before.
- Asparagus – One bunch of asparagus.
- Tomatoes – Grape or cherry tomatoes.
- Garlic – Fresh garlic.
- Basil – Fresh basil.
- Parmesan – Freshly grated parmesan cheese.
- Olive oil – I like the flavor of olive oil for this recipe, but you can sub avocado oil.
Related Recipes
Try these related recipes that are loaded with freshness. Orecchiette with Broccoli Rabe is a flavorful vegetarian dish with fresh lemon, basil and parmesan cheese. Serve as a main dish or with a nice grilled protein such as steak or chicken. Grilled Prawns & Blistered Tomatoes is ready in just 15 minutes making it perfect for weeknight dinner. Creamy polenta pairs perfectly with the juicy blistered tomatoes. Spring Frybread with Ricotta and Hot Honey is fresh and so beautiful to serve to guests as an appetizer. Native American frybread is a soft and pillowy vessel for creamy goat cheese and seasonal vegetables.
Asparagus-Tomato Crispy Rice
Ingredients
- 4 cups leftover rice
- 1/2 bundle asparagus each stalk cut in three equal pieces
- 1 cup grape tomatoes halved
- 1 large garlic clove minced
- 1/4 cup fresh basil chiffonade
- olive oil
- 1 cup parmesan cheese fresh grated
- salt and pepper
Instructions
- Heat a large frying pan over medium heat, coat bottom of pan with olive oil.
- Press leftover rice into bottom of pan in an even layer. Cook for 7-8 minutes until bottom is nicely browned. Check by gently lifting up bottom of rice with spatula.
- While the rice is cooking, place asparagus pieces in a small sauté pan and cover with water. Bring to a simmer over high heat and cook until just pierceable with a fork. Drain water. Set asparagus aside. Add a tablespoon or so of olive oil to pan and minced garlic, cook for a minute or so, add tomatoes and cook until just starting to soften, add asparagus back to pan. Season with salt and pepper.
- Place a large dinner plate over top of pan and gently invert rice onto plate. Add more olive oil to bottom of pan. Slide uncooked side of rice back into pan and finish cooking for another 5-7 minutes.
- Remove rice to a serving plate, top with asparagus tomato mixture, drizzle with olive oil and finish with fresh parmesan and basil. Serve with lemon wedges.
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