Shrimp & Asparagus Fried Rice

Directions

1. Rinse the jasmine rice in a colander and transfer it to a small saucepan with water and a pinch of salt; bring to a boil, then reduce heat, cover, and simmer until the liquid is absorbed and the rice is tender. Let it rest off the heat for a few minutes.
2. Meanwhile, place the shrimp in a bowl and set aside.
3. Wash the asparagus and green onions; pat dry and chop the asparagus into 1-inch pieces and the green onions into ¼-inch parts, separating the white parts from the greens.
4. Peel and mince the ginger and garlic; set them in a small bowl together.
5. In a stainless skillet, warm a small amount of virgin coconut oil over medium heat.
6. Cook the shrimp until they turn opaque and pink, about 1–2 minutes per side, then transfer to a plate.
7. Add a bit more coconut oil to the skillet, then the white parts of the green onions, garlic, and ginger; sauté briefly until fragrant, about 15–30 seconds.
8. Toss in the asparagus and stir-fry until bright green and just tender, 2–3 minutes, then return the shrimp to the pan along with most of the green onion greens; mix well.
9. Stir in the cooked rice and cook until any remaining moisture evaporates, 1–2 minutes. Finish with soy sauce, sesame oil, and a squeeze of lime over top; toss to combine and heat through.
10. Divide among plates, garnish with the remaining green onions, and serve.