Recipe of the day: Speedy Friday night Egg Fried Rice

Lets face it, no one feels like whipping up a five-star meal after a long week, and we also can’t have takeaways every Friday for both budget and health reasons.

Luckily, we found this simple, yet delicious Egg Fried Rice recipe that will be ready in no time at all.

This simple dish brings together the humble elegance of fluffy rice and the wholesome richness of eggs, creating a harmonious symphony of taste that is sure to captivate your palate.

ALSO READ: Recipe of the day: Tuna Melt Sandwich

Speedy Friday night Egg Fried Rice

Read more

Recipe of the day: Chicken & mushroom soup

Don’t feel like cooking tonight? This egg fried rice recipe will be ready in a jiffy.

• Author: Lisa Lin
• Prep Time: 10minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Category: side,lunch
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• 4 large eggs
• 3 tablespoons peanut, vegetable, or olive oil, divided
• 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
• 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

1. Crack the eggs into a small bowl and beat them together.
2. Heat a skillet with 1 tablespoon of the oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat.
3. Drizzle the remaining 2 tablespoons of oil into a wok over high heat. Add the onions and cook them for about 1 to 2 minutes, stirring constantly. Add the mixed vegetables and white parts of the scallions and cook for 2 minutes. Season the vegetables with a pinch of salt.
4. Add the cooked rice into the pan or wok and cook for several minutes, until the rice is heated through. If there are large clumps of rice, break them apart with the back of your spatula.
5. Add the soy sauce, five-spice powder, dash of white pepper (if using) and sesame oil and stir to distribute the seasonings. Add the scrambled eggs and stir to mix again. Garnish with remaining sliced scallions. Serve immediately.

*This recipe was sourced from healthynibblesandbits.com.

NOW READ: Recipe of the day: White Bean Chicken Chilli