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‘Nade-fried rice with spring vegetables

This versatile, easy to prepare recipes easily allows you to switch up your vegetables depending on what’s in season — or what you have on hand — and even add a protein.

Serves: 4

Prep time: 30 minutes

Cook time: 30 minutes

Difficulty:  🍳🍳

Note: Before you start cooking, prepare all your ingredients and place them in bowls near your cooktop so you can focus on stir-frying, as the high-heat makes the cooking process go quickly.


    Adding protein? Our suggestions:

    • 8 - 12 16/20 (jumbo) shrimp, peeled, deveined, and cut in half head to tail
    • 8 oz chicken breast, cut into ½ inch cubes
    • 8 oz flank steak, sliced into thin strips
    • 1 oz grapeseed oil

    • 4 eggs, preferably organic 
    • ½ cup ‘nade
    • 2 cup cooked and dried rice, day-old, steamed jasmine rice is best
    • 1 cup asparagus, cut small and boiled ‘til tender
    • 1 cup broccoli, cut small and boiled ‘til tender
    • 1 cup peas, frozen and thawed
    • salt
    • black pepper
    • 5 mint leaves
    • dash toasted sesame


    • Cook rice. 
    • Heat oil in a skillet or wok on medium-high heat until it begins to smoke.
    • Keeping the oil/protein residue in the pan, crack your egg and fry it, then drain oil from pan.
    • Stir-fry ‘nade until fragrant by rapidly stirring over the heat, then add rice. 
    • Continue to stir-fry on high heat, then add veggies.
    • Continue to stir-fry until contents are hot throughout and season with salt and pepper to taste.
    • Spoon ingredients onto a hot plate and dress with mint and sesame.