Crispy Rice Bowl with Asparagus, Pinto Beans & Cheesy Fried Egg

A hearty, satisfying bowl of golden pan-fried rice loaded with tender asparagus, smoky pinto beans, and topped with a crispy-edged cheesy fried egg.

Let's cook

1. Cook about 1/2 cup of rice according to package directions if not already cooked. Spread it on a plate and let it cool for 5 minutes so it fries up crispy rather than steaming.
2. Snap the woody ends off 5-6 asparagus spears and cut them into 1-inch pieces.
3. Heat 1 teaspoon of cooking oil in a non-stick or cast iron skillet over medium-high heat. Add the asparagus pieces, season with salt and pepper, and cook for 3-4 minutes, tossing occasionally, until tender and lightly charred. Transfer to a bowl.
4. Add another teaspoon of oil to the same pan. Add 1/2 cup of drained pinto beans, season with salt and pepper, and cook for 2-3 minutes until the beans are warmed through and starting to blister slightly. Add them to the bowl with the asparagus.
5. Add one more teaspoon of oil and turn heat to medium-high. Add the cooked rice and press it flat. Let it sit undisturbed for 2-3 minutes until a golden, crispy crust forms on the bottom, then stir and add it to your bowl.
6. Reduce heat to medium-low and add a small drizzle of oil. Crack 1 egg into the pan, season with salt and pepper, and fry until the whites are just set. Immediately sprinkle 2-3 tablespoons of shredded cheddar cheese over the egg and cover the pan with a lid for 30 seconds until the cheese melts.
7. Transfer the rice, beans, and asparagus to your serving bowl, slide the cheesy fried egg on top, and enjoy immediately.