Description
This classic Egg Fried Rice recipe combines fluffy scrambled eggs, crisp mixed vegetables, and fragrant jasmine rice for a quick and satisfying meal. Perfect for using leftover rice, it’s flavored with soy sauce, five-spice powder, and toasted sesame oil for an authentic taste of Asian-inspired comfort food.
Ingredients
Scale
Eggs and Oil
- 4 large eggs
- 3 tablespoons peanut, vegetable, or olive oil, divided
Vegetables
- 1 cup diced onion (about 1 small onion)
- 1 1/2 to 2 cups diced mixed vegetables (such as bell pepper, carrots, zucchini, etc.)
- 1/2 cup sliced scallions, white and green parts divided
- Pinch of salt
Rice and Seasonings
- 4 cups cooked overnight jasmine rice
- 2 1/2 tablespoons soy sauce (use tamari if gluten free)
- 1/2 teaspoon five-spice powder
- Dash of ground white pepper (optional)
- 1 to 2 teaspoons toasted sesame oil
Instructions
- Beat the Eggs: Crack the eggs into a small bowl and whisk them together until fully blended for a smooth scramble.
- Scramble the Eggs: Heat 1 tablespoon of oil in a skillet over medium-high heat. Once hot, pour in the beaten eggs and scramble gently for about one minute until just cooked. Remove the eggs from the pan and set aside, turning off the heat.
- Sauté Vegetables: Add the remaining 2 tablespoons of oil to a wok heated over high heat. Stir in the diced onions and cook for 1 to 2 minutes until they soften, stirring constantly to avoid burning. Then add the mixed vegetables along with the white parts of the scallions, cooking for an additional 2 minutes. Season with a pinch of salt.
- Cook the Rice: Add the chilled, cooked jasmine rice to the wok. Break up any clumps with the spatula and stir-fry the rice for several minutes until thoroughly heated.
- Season and Combine: Stir in the soy sauce, five-spice powder, optional white pepper, and toasted sesame oil, mixing well to evenly distribute the flavors. Return the scrambled eggs to the wok and combine everything thoroughly.
- Garnish and Serve: Sprinkle the remaining green parts of the scallions on top for freshness, then serve the egg fried rice immediately while hot.
Notes
- Use day-old jasmine rice that has been refrigerated overnight to prevent sogginess.
- You may substitute the mixed vegetables based on your preference or seasonal availability.
- To make it gluten-free, use tamari sauce instead of regular soy sauce.
- Adjust the amount of sesame oil based on your taste preference for a more or less intense nutty aroma.
- Feel free to add cooked chicken, shrimp, or tofu for added protein.
- Make sure to stir constantly to avoid burning and to evenly cook ingredients.
