asparagus, woody ends trimmed, cut into 2-inch spears on an angle, or another seasonal vegetable
carrot, peeled and cut into matchsticks
teaspoons Gochugaru (Korean Chili Flakes)
In a medium pot, combine the rice with 2 cups of water and a big pinch of salt. Heat to boiling on high, then cover, reduce the heat to low and simmer 15 to 17 minutes, or until cooked through.
While the rice continues to cook, cook the vegetables. Heat a little oil on medium until hot. Add the chard, asparagus, and garlic, and cook 2 to 3 minutes, or until the asparagus is bright green and tender-crisp, and the chard has wilted. Season with salt and pepper. Transfer the cooked vegetables to a plate. In the same pan, heat a little more oil on medium. Add the mushrooms, season with salt and pepper, and cook 1 to 3 minutes, or until softened. Transfer the cooked mushrooms to the plate with the chard and asparagus, keeping them separate.
In the same pan, heat a little more oil on medium-high. Add the cooked rice to the pan and cook about 1 to 2 minutes, or until dry and slightly golden, stirring. Add the sesame oil, soy sauce, and chili flakes to taste. (If you like it spicy, add all the chili flakes, add less if you prefer mild heat.) Cook about 1 minute longer, stirring. Transfer the rice to bowls and serve.
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