Pat loves rice and is so excited to share this brand new recipe with you! Level up your rice game by adding crispy prosciutto- you won't regret it! Combined with vegetables of the season, the flavors of this recipe is a perfect side dish or even for breakfast! Pat hopes you give this recipe a try and enjoy!
4 oz prosciutto (optional but recommended. You can also use pancetta or any leftover pork)
5 green onions diced
1 lb asparagus tough ends removed
1/2 cup frozen peas
4 tbsp soy sauce
1.5 tsp sesame oil (use chili sesame oil if you like a little spice)
Directions
If you are making this with prosciutto, cut your prosciutto into pieces and add them to a pan on medium heat with a little bit of oil. Once they become crispy, remove them from heat and set aside
Heat a little oil or butter in a pan. Scramble eggs and then remove from heat and set aside
Chop up your asparagus and onions. Add 1 tbsp butter to a large sauté pan or wok. Once it heats up, add the majority of your onions and asparagus. Cook for 5 minutes
Add the rest of the butter to the pan, followed by the sesame oil, your rice and peas. Mix well
Add the soy sauce to the pan and mix well. Once it is fully incorporated, let it heat up without moving it so that the rice gets a little crispy. Once rice crisps up in a few areas, add your scrambled eggs and prosciutto back into the rice and mix
