Mixed Rice with Scrambled Eggs and Asparagus

A perfect dish for spring picnics and parties!

Mixed Rice with Scrambled Eggs and Asparagus
Photographed by Shin Ebisu

Recipe by
Junko Takagi




Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 2)

  • 300 g cooked rice (warm)
  • 2 eggs
  • 2 green asparagus (50 g)
  • 1/2 tsp salt
  • [Seasonings]

    • 2/3 tsp sugar
    • 1/2 tsp soy sauce
    • 1/5 tsp salt
  • 1-2 tsp vegetable oil



Pour roughly 600 ml of water into a pot and place over high heat. Snap off the woody root ends of the asparagus and peel to about 5 to 6 cm from the bottom of each stalk. When the water comes to a boil, add 1/2 teaspoon of salt and then the asparagus. Bring to a boil and cook for 1 1/2 to 2 minutes. Plunge in cold water and drain. Pat dry with a cheesecloth or paper towel and cut diagonally into 3 mm slices. Break the eggs into a bowl and mix together with the [seasonings].


Warm the vegetable oil in a frying pan over medium heat and pour the egg liquid into it. When the egg starts to rise, reduce the heat to low and scramble the egg thoroughly with cooking chopsticks.


Place the rice in a large bowl, add the egg and asparagus, and lightly mix together.