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a blue bowl with fried wild rice and wooden chopsticks to the side

Fried Wild Rice with Asparagus

Asparagus Fried Rice! Loaded with spring vegetables, tofu, edamame, fried wild rice is a quick and easy dinner the whole family will love. Made with wild rice cooked at least a day in advance, this is a great vegetarian recipe for batch cooking. 
Course Main Course
Cuisine Asian
Keyword fried rice
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 318kcal


  • 1 Tablespoon extra virgin olive oil
  • 4 large eggs lightly whisked
  • 7 ounces firm tofu cut into small cubes
  • 8 ounces fresh asparagus cut into bite-sized pieces
  • 1 cup frozen shelled edamame
  • ½ cup sliced green onion
  • 3 cups cooked wild rice* preferably at least a day old

For the sauce

  • ¼ cup light soy sauce I like Bragg's liquid aminos
  • 2 Tablespoons freshly grated ginger**
  • 1 Tablespoon honey or other liquid sweetener
  • 2 Tablespoons rice vinegar
  • pinch red pepper flakes


  • Start by chopping everything that needs chopping and organizing it on your kitchen counter. So trim the asparagus and chop into bite-sized pieces, chop the green onions, and dice the tofu. Get all of the ingredients lined up in the order you'll be using them in.
  • Now make the sauce so it's ready when you need it! Whisk together the soy sauce, honey, ginger, vinegar, and red pepper flakes in a small bowl. Set aside. 
  • Heat a large skillet over medium-high heat. Add 1 Tablespoon of olive oil to the pan, and swirl to coat the bottom.
  • Crack the eggs into a bowl and whisk until pale yellow and slightly foamy. 
  • Pour the eggs into the hot skillet and swirl around in the pan to distribute evenly. Wait a minute or two without disturbing the eggs, so the bottom begins to set. 
  • When the eggs are firming up, using a spatula fold one-third of the egg over towards the center, and then roll this over the remaining exposed third, so you've got a three-layer omelet. 
  • Slide the omelet out of the pan and onto a waiting plate. 
  • Return the same pan to the heat and add a tiny bit more oil if needed. Add the tofu cubes, and let them cook for a few minutes on each side, until nicely browned. This should take about 10. Slide the tofu out of the pan and onto a waiting plate.
  • Return the same pan to the heat, and add the asparagus. Cook for 2-3 minutes until bright green.
  • Add the frozen shelled edamame and the green onions. And cook, stirring frequently, for 2-3 minutes.
  • Add the cooked wild rice and stir to thoroughly combine with the vegetables. Cook for 2-3 minutes, stirring constantly, until rice is hot. 
  • Quickly slice the omelet into thin ribbons, and add it to the fried wild rice, along with the cubed tofu. Stir to combine well. 
  • Add half of the sauce, stir to combine, and taste. Add remaining sauce if desired. 
  • Serve fried wild rice immediately, with extra hot pepper flakes sprinkled over top if desired. 


  • Make sure your wild rice is cooked at least a day in advance. When cooking whole grains such as wild rice that take some time to cook, I like to make a big batch and freeze in one-cup portions.
  • Do all of the chopping before you start cooking. It all come together pretty quickly in the end, and if you're frantically chopping as you go, something is bound to get over cooked.
  • Make the sauce before you start cooking, for the same reason as is stated above. You're going to want it ready to pour on a moment's notice.
  • Want to make this dish vegan? Simply leave out the eggs and swap out the honey in the sauce for another liquid sweetener.
  • Don't like asparagus? No problem. Swap it out for another in-season vegetable that you do like.
  • Wild rice is expensive, right? So free free to blend it with brown rice or another grain to cut down on cost.


Calories: 318kcal | Carbohydrates: 39g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 891mg | Potassium: 556mg | Fiber: 5g | Sugar: 7g | Vitamin A: 825IU | Vitamin C: 7.9mg | Calcium: 82mg | Iron: 4.2mg