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Asparagus Fried Rice with a Crispy Egg
Sweet, tender asparagus meets spicy chili crisp in this fast and satisfying bowl. Instead of scrambling the egg directly into the rice, you'll fry it until the edges are crispy and serve it right on top. That runny yolk creates a rich, velvety sauce that coats every single grain. It's a brilliant way to transform leftover cold rice into a meal you'll actually look forward to eating.
Equipment
- Skillet
Ingredients
- ¼ onion, finely diced
- 1 garlic clove, finely diced
- 1 tsp crispy chilli sauce, plus extra for garnish 1 egg Splash of soy sauce
Instructions
- 1Slice the asparagus into angled chunks and break apart any large clumps in your leftover cold rice. Cold, day-old rice fries up much better than fresh rice because it won't turn mushy in the pan.
- 2Heat a splash of oil in a pan over high heat. Cook the diced onion for a couple of minutes, then stir in the garlic and asparagus pieces.
- 3Cook for about 2 minutes until the garlic begins to take on color. Stir in the cold rice and crispy chili sauce, frying everything together for a few more minutes.
- 4Push the rice mixture to one side of the pan. Crack the egg into the empty space and fry it until the whites are set but the yolk is still runny. Drizzle a splash of soy sauce over the rice and stir it in.
- 5Transfer the fried rice to a bowl and top it with the fried egg and an extra spoonful of crispy chili sauce.
Notes
- Rice tip: Always use day-old, chilled rice for fried rice. Freshly cooked rice contains too much moisture and will clump together in the pan.
- Variations: Swap the asparagus for green beans, snap peas, or broccoli florets depending on what's in your fridge.
- Heat level: Adjust the amount of crispy chili sauce to suit your spice preference, or use a mild chili oil if you prefer less heat.