Vegetable Fried Rice with Egg
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Asian
Author:
Spice Zen
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 Minutes
Dietary Information
Vegetarian, Vegan Adaptable ,Gluten-Free, Dairy-Free, Soy-Free Adaptable
A vibrant, wok tossed classic elevated with our signature vegan Spice Zen Chilli jam and aromatic Sesame oil. Crisp seasonal vegetables, fragrant jasmine rice and soft egg and finished with spring onion and lime, this colourful dish is warm, savoury, balanced, comforting and endlessly adaptable — perfect for a quick lunch or everyday cooking for busy modern kitchens.
Ingredients
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3 free-range eggs, lightly whisked (omit for vegan version)
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4 tablespoons Spice Zen Sunflower Oil, divided
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1 medium red onion, finely diced
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2 cups mixed vegetables, diced (capsicum, carrot, broccoli, zucchini, snow peas)
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1 cup fried tofu, cubed (optional)
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1 teaspoon fresh ginger, finely diced
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1 teaspoon fresh garlic, finely diced
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3 cups cooked jasmine rice, preferably cold
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½ teaspoon sea salt, or to taste
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¼ teaspoon white pepper (or a pinch of cayenne, optional)
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3–4 spring onions, thinly sliced, whites and greens separated
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2 tablespoons gluten-free soy sauce
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1 teaspoon Spice Zen Vegan Thai Chilli Jam (optional)
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1 teaspoon Spice Zen Cold-Pressed Sesame Oil
To Finish
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Fresh red long chilli, thinly sliced
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Lime wedges
Directions
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil, then stir-fry the onion and vegetables for 2–3 minutes until just tender but still crisp. Transfer to a bowl and set aside.
Add 1 tablespoon oil to the same wok. Pour in the whisked eggs and allow them to just set around the edges, then gently scramble and cook through. Transfer to the bowl with the vegetables.
Return the wok to high heat with the remaining oil. Add the ginger, garlic, spring onion whites and chilli jam if using, and stir-fry for about 1 minute until fragrant.
Add the rice and stir-fry for 2–3 minutes, breaking up any clumps and spreading the rice briefly against the hot surface so it heats evenly. Add soy sauce, salt and pepper, stirring until the rice is well coated and hot.
Return the vegetables, eggs and tofu to the wok and toss gently to combine. Drizzle in the sesame oil, mix well, and taste to adjust seasoning.
Transfer to a serving bowl and finish with spring onion greens, fresh chilli and lime wedges to serve.
Chef’s Notes
Use cold or day-old rice for the best texture and separation.
Keep the wok hot and movements quick to avoid steaming the rice.
Recipe Note
Vegan Adaptation: Omit the egg and use tofu for added texture.
Soy-Free Adaptation: Replace soy sauce with coconut aminos and adjust salt to taste.
Tofu Texture: For crisper tofu, add it briefly with the aromatics before the rice.
Spice Level: Increase or omit chilli jam depending on preference.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
