Description
This easy and flavorful egg fried rice recipe features fluffy scrambled eggs, mixed vegetables, and jasmine rice seasoned with soy sauce and aromatic five-spice powder. Perfect for a quick weeknight meal or a delicious side dish, this classic stir-fry packs in vibrant colors and savory flavors in just 20 minutes.
Ingredients
Scale
Eggs
- 4 large eggs
Oils
- 3 tablespoons peanut, vegetable, or olive oil, divided
- 1 to 2 teaspoons toasted sesame oil
Vegetables
- 1 cup diced onion (about 1 small onion)
- 1 1/2 to 2 cups diced mixed vegetables (bell pepper, carrots, zucchini, etc.)
- 1/2 cup sliced scallions, white and green parts divided
Seasonings & Sauces
- Pinch of salt
- 2 1/2 tablespoons soy sauce (use tamari if gluten free)
- 1/2 teaspoon five-spice powder
- Dash of ground white pepper (optional)
Carbohydrates
- 4 cups cooked overnight jasmine rice
Instructions
- Beat the eggs: Crack the eggs into a small bowl and beat them together thoroughly until well mixed.
- Scramble eggs in skillet: Heat a skillet over medium-high heat and add 1 tablespoon of oil. Once hot, pour in the beaten eggs and scramble for about 1 minute until just set. Transfer the eggs to a dish and turn off the heat.
- Sauté onions and vegetables: Heat the remaining 2 tablespoons of oil in a wok over high heat. Add the diced onions and cook, stirring constantly, for 1 to 2 minutes until they soften. Add the mixed vegetables and the white parts of the scallions, continuing to cook and stir for 2 more minutes. Season lightly with a pinch of salt.
- Heat the rice: Add the cooked jasmine rice to the wok and stir-fry for several minutes, breaking apart any clumps with the back of your spatula, until the rice is heated through evenly.
- Season and combine: Stir in the soy sauce, five-spice powder, optional white pepper, and toasted sesame oil, mixing well to distribute the flavors. Return the scrambled eggs to the wok and gently fold them into the rice mixture.
- Garnish and serve: Sprinkle the remaining green parts of the scallions over the top. Serve the egg fried rice immediately while hot.
Notes
- Note 1: Use peanut, vegetable, or olive oil depending on your preference or availability.
- Note 2: A small onion is roughly 1 cup diced; adjust as needed.
- Note 3: Use any combination of mixed vegetables like bell peppers, carrots, and zucchini for color and nutrition.
- Note 4: Separate white and green parts of scallions for cooking and garnish purposes.
- Note 5: Using overnight cooked jasmine rice helps achieve the best fried rice texture because it’s drier and less sticky.
- Note 6: Adjust soy sauce amount depending on your desired saltiness.
