Spring Fried Rice with Asparagus

From the cookbook Mug Meals by Dina Cheney.

Spring Fried Rice with Asparagus
Servings: 1 Total Time 10 mins


  • 1 cup cooked and cooled brown rice (short or long grain)
  • 1/2 cup 1/2-inch long slices fresh asparagus (about 4 spears, bottom few inches trimmed off)
  • 1 tablespoon thinly sliced trimmed scallions (white and light green parts)
  • 1 tablespoon plus 1 tsp. low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon honey
  • 1 teaspoon unseasoned rice vinegar
  • 1 large egg
  • Pinch of kosher salt

Make It

1. In a small bowl, stir together the rice, asparagus, scallions, soy sauce, oil, garlic, ginger, honey, and vinegar, and pour into a 12-oz. mug. Pack down.

2. Crack the egg over the top and sprinkle with salt. Cover and microwave until the egg is mostly cooked through, but if pricked still yields a molten yolk, 21/2 to 3 minutes.

3. To eat, prick the yolk and let it bathe the rice and vegetables, serving as a sauce.