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Crispy Rice Bowls with Asparagus and Pork

Did I mention there's an egg on it?

Crispy rice with stir-fried pork and asparagus topped with a fried egg and sliced scallions on a blue-rimmed plate with a fork.

If you’re looking for a go-to weeknight dinner, these crispy rice bowls are for you. Saucy stir-fried asparagus and pork join sheets of crispy rice and a silky fried egg for a simple, delicious meal that’s quick, flexible, and easy to prep ahead.


While this recipe might seem complicated, it’s important to note that most of the elements can (and should!) be made ahead. The rice can be cooked 3-5 days in advance. The asparagus and pork can also be stir-fried a few days ahead and stored in the refrigerator (where, to be honest, it’s only going to become more flavorful). When you want dinner, all you really need to do is crisp the rice and fry the egg.


Stir-fried pork and asparagus topped with sliced scallions in a white bowl.

This recipe is also very flexible, so it’s perfect for customizing to individual preferences (or just whatever’s in the crisper drawer). Asparagus and ground pork are a delicious combination, you could easily sub out the asparagus for broccoli, green beans or snap peas, or trade the pork for ground chicken or turkey. Just be mindful of the cooking time, if you do switch out some ingredients. Broccoli, for example, will take longer to cook than asparagus, and ground chicken and turkey are leaner than ground pork and will go dry if overcooked.


In that same spirit, be as playful as you want when it comes to final serving touches. I like a touch of extra soy sauce on mine. My husband likes a combination of sriracha and soy—and he also avoids the egg altogether, since runny yolks aren’t his favorite. You could try a tiny bit of sesame oil, Tabasco, or even ketchup, if that’s your thing. Feel free to play around: it’s your dinner.


Enjoy!

 

Crispy Rice Bowls with Asparagus and Pork

(Serves 4)


Crispy rice with stir-fried pork and asparagus topped with a fried egg and sliced scallions on a blue-rimmed plate.

For the crispy rice:


4 tbsp. vegetable oil, divided

3 cups cooked white rice


For the asparagus and pork stir-fry:


1 tbsp. neutral oil, divided

1 lb. asparagus, trimmed and sliced into 1” pieces

1 tsp. kosher salt, divided

4 garlic cloves, finely chopped

3 scallions, white and light green parts finely chopped, dark green parts thinly sliced on a bias, divided

2 tbsp. finely chopped fresh ginger

8 oz. ground pork

2 tbsp. soy sauce

4 fried eggs, for serving


Special equipment: nonstick pan


Method

Crispy rice on a blue-rimmed plate.

For the crispy rice:


In a large nonstick pan, heat 2 tbsp. oil over medium-high heat. Add rice to pan, spreading out and pressing into a ½”-deep layer over the bottom of the pan. Lower the heat to medium and cook, undisturbed, until golden-brown on the bottom, 8-10 minutes.


Run a plastic pancake turner or spatula around the edge of the rice cake to make sure it’s not stuck. Place a dinner plate upside-down over rice cake and, wearing heavy duty oven gloves, invert pan and plate. Lift pan off, leaving rice crispy side up. Set aside.

For the pork and asparagus stir-fry:


In a large metal pan with high sides, heat 1 teaspoon oil. Add half of asparagus and season with ¼ teaspoon salt. Cook, tossing occasionally, until asparagus is crisp-tender, 1-2 minutes. Remove to a large plate and set aside. Repeat with 1 more teaspoon oil, remaining asparagus, and ¼ teaspoon salt.

Stir-fried pork and asparagus in a metal pan.

Return pan to medium-high heat and add remaining teaspoon oil. Add garlic, white and light green scallions, and ginger, and cook until fragrant, about 1 minute. Add pork and toss briefly to combine, then spread out into a single layer and cook, undisturbed, until golden and crisp on the bottom, 3-4 minutes. Stir, breaking up the pork layer into smaller pieces and continue to cook, stirring occasionally, until just cooked through, 1-2 minutes more. Add soy sauce and toss to combine, then return asparagus to pan and toss until incorporated with pork. Taste and season with additional soy sauce as needed.


To serve, break up crispy rice into large sheets and divide between bowls. Top with stir-fry and a fried egg and garnish with reserved green onions.


Crispy rice with stir-fried pork and asparagus topped with a fried egg and sliced scallions on a blue-rimmed plate.

Originally published May 14, 2023.

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