INGREDIENTS
4 oz
Baby asparagus spears
1
ear Corn, fresh
2 cloves
Garlic
1
Red chile
3 oz
Shiitake mushrooms, fresh
3
Eggs, large
2 tbsp
Soy sauce, low-sodium light
2 cups
Jasmine rice, cooked
1 pinch
Sea salt
1/4 tsp
White pepper, ground
2 tbsp
Canola oil
1 tsp
Sesame oil, toasted