Asparagus Rice with Eggs, Mushrooms and Vegetables
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
If Mom was still here today, I’d make her this Asparagus Rice in a bowl with eggs and vegetables. It is a wholesome, healthy and easy-to-do recipe and mom would have relished it any day of the week.
My mom, Lulu Reyes Besa passed away in 1981 before I got married. When she was around, she was a strong influence in my life and nurtured my culinary skills. As soon as I could reach the kitchen counter, mom made me cook next to her.
Sitaw or long green beans were the first vegetables I learned to wash and snip at the edges. Refrigerator cakes and fruit salads were the first desserts I learned from her. Mashing boiled tamarinds for Sinigang were hard for me then but she insisted I learned it. Placing a lettuce leaf in the middle of a fresh vegetable lumpia was always my assignment thanks to mom. Wiping clean the silverware, plates and glasses for the family meal was how I learned from mom how to set a table properly. And of course, my sweetest memory was making mango jams in the summer with mom.
We never had Mother’s Day in the Philippines when I was growing up. It is not a Philippine holiday. Mother’s Day today is a glorified and commercialized event of the Philippine retail industry mimicking the American scene. Of course, I enjoy it when my grown sons come home to celebrate it with me, with gifts, flowers and brunch. Who wouldn’t?
But to me showing love and affection to your mom should not just be one day. You don’t love your mom only for one hour at brunch or during a brief phone call. I loved my mom all my life. Even after she died, she has been in my heart forever.
If I could turn back the clock, I would have cooked this healthy, hearty bowl of vegetables and rice for her. This was inspired by a recipe from the “Farm to Table Asian Secrets” Vegetarian Cookbook I recently received from its author.
If your mom or parents are at the age where they are more vigilant about what they eat, this all-in-one vegetable meal in a bowl is ideal. It’s a forgiving recipe because you can add or subtract vegetables in season or of your mom’s preference. So are the other recipes I found in this Asian vegetarian cookbook which features a couple of Filipino vegetable recipes.
Give mom the gift of love and wellness not just on Mother’s Day but all year round. Cook her a healthy, luscious dish like this vegetable bowl. After all, a mother’s love is forever.
Asparagus Rice with Eggs, Mushrooms and Vegetables
- 4 whole large eggs
- 2 Tablespoons vegetable oil
- 2 cloves garlic minced
- 1 whole large onion chopped
- 1 Tablespoon patis (fish sauce)
- 12 oz. (340 g.) fresh asparagus ., cut on the diagonal in 1-inch pieces, stems and tips separated
- 2 cups sliced green beans cut into 1/2-inch pieces
- 1 cup button or Chinese straw mushrooms fresh or canned, drained
- 3 to 4 cups cooked white rice, at least a day old, refrigerated
- 1 Tablespoon soy sauce
- 1 pinch salt
- 1 teaspoon ground black pepper
- 3 to 4 Tablespoons grated fresh carrots
- 1 stalk scallions chopped, for garnish
- Pre-cook the hard-boiled eggs. Over medium high heat, in a deep, small stockpot, boil water. When the water is bubbling, add the eggs. Cook the eggs for 7 minutes in the boiling water. Then remove the eggs and place in a bowl filled with ice-cold water. The cold water stops the cooking and enables you to peel the eggs easier. When eggs have cooled, peel and set aside.
- Using a wok or large-sized skillet over medium high heat, add the vegetable oil. Saute the garlic and onions for one minute. Pour the patis or fish sauce and stir.
- Add the cut-up asparagus stems and tips to the skillet. Cook for about 4 minutes till soft.
- Add the green beans and mushrooms. Cook 1 to 2 minutes more. Then add the cooked rice. Sprinkle the soy sauce and mix ingredients well. Season with salt and black pepper powder.
- Arrange the rice with asparagus and green beans in individual bowls. Pile some more of the vegetables on top including the grated carrots. Place egg slices and scallions as garnish. Serve warm.
- Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website, films or videos without my permission. If you want to republish this recipe or content on another website, video or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]