Fried Rice with Asparagus

Directions

1. 1
   In a saucepan, rinse the rice with water, rubbing the grains between your palms.
2. 2
   Drain and rinse the rice 2 more times.
3. 3
   Drain and return the rice to the saucepan.
4. 4
   Add 1 1/2 cups of water and let stand for 1 hour.
5. 5
   Bring the rice to a boil over high heat.
6. 6
   Stir, then cook until most of the water has evaporated, about 5 minutes.
7. 7
   Reduce the heat to low and stir again.
8. 8
   Cover and simmer for 7 minutes.
9. 9
   Remove from the heat, fluff the rice with a fork and let stand, covered, until tender, about 20 minutes.
10. 10
    Fluff the rice to separate the grains, transfer to a plate and let cool completely.
11. 11
    In a small bowl, beat the egg with the egg white and mix in 1 teaspoon of the peanut oil.
12. 12
    Heat a wok over moderately high heat for 20 seconds.
13. 13
    Add the eggs and scramble until cooked through.
14. 14
    Transfer to a work surface and coarsely chop them.
15. 15
    In a bowl, combine half of the chicken stock with the oyster sauce, soy sauce, wine, sugar, sesame oil and pepper.
16. 16
    Set the wok over high heat for 30 seconds.
17. 17
    Add the remaining 2 teaspoons peanut oil and swirl to coat the wok.
18. 18
    Add the garlic and stir-fry until fragrant, about 30 seconds.
19. 19
    Add the asparagus and stir-fry for 1 minute.
20. 20
    Add the water chestnuts and the remaining chicken stock and stir-fry for 2 minutes.
21. 21
    Add the rice and stir to separate the grains.
22. 22
    Add the eggs and toss to combine.
23. 23
    Stir in the oyster sauce mixture and stir-fry for 2 more minutes.
24. 24
    Stir in the scallions and cilantro and serve.