- 3 free-range eggs lightly whisked (omit for vegan)
- 4 tablespoon cooking oil
- 1 medium-size onion (preferably red), finely diced
- 2 cups vegetables of choice, diced (e.g. red capsicum, carrot, broccoli, zucchini, squash, snow peas)
- 1 cup fresh fried Tofu, cubed (optional)
- 1 teaspoon diced ginger
- 1 teaspoon diced garlic
- 3 cups Jasmine rice, cooked
- ½ teaspoon salt or to taste
- ¼ teaspoon white pepper or to taste (optional Cayenne pepper)
- 3-4 Scallion or Spring onion, thinly sliced, whites and light greens parts separated
- 2 tablespoon light soy sauce (gluten-free)
- 1 teaspoon Spice Zen Vegan Thai Chilli Jam (optional)
- 1 teaspoon Spice Zen Cold Press Sesame Oil
- 1 fresh red long chilli diagonally sliced for garnish
- Lime wedges for garnish
- Tips:
- Cold or a day old cooked rice is best for this dish.
- For a bowl of moreish fried rice, use a combination of oil and butter to stir fry the rice.
- Heat a wok or a large skillet on medium-high heat and add 1 tablespoon of oil. Add onion and vegetables of your choice and stir fry on high heat for 2-3 minutes or until vegetables are slightly tender but still crisp. Transfer them to a bowl and set aside.
- Add 1 tablespoon of oil to the same wok/ skillet and swirl it to ensure that the base and sides of the wok are coated with oil. Pour the whisked eggs into the wok. When it is about to set (approx. 20 seconds), lightly scramble it and cook it through for a minute. Slide the eggs in the vegetable bowl and set aside.
- Return the wok with the remaining oil on high heat. Add ginger, garlic, white parts of spring onion, Vegan Thai chilli jam (if using) and stir fry for 1 minute. Add the cooked rice and stir fry for 2-3 minutes. Add the soy sauce, salt, pepper and stir fry till the rice is well coated and heated through.
- Add the vegetables, eggs, tofu to the rice in the wok and combine well. Swirl in the sesame oil for a beautiful shine and aroma and mix. Taste and adjust the salt and soy sauce.
- Transfer the fried rice in a bowl. Garnish with spring onion greens, lime wedges and sliced red chilli. Enjoy!
0 Reviews Hide Reviews Show Reviews
- 3 free-range eggs lightly whisked (omit for vegan)
- 4 tablespoon cooking oil
- 1 medium-size onion (preferably red), finely diced
- 2 cups vegetables of choice, diced (e.g. red capsicum, carrot, broccoli, zucchini, squash, snow peas)
- 1 cup fresh fried Tofu, cubed (optional)
- 1 teaspoon diced ginger
- 1 teaspoon diced garlic
- 3 cups Jasmine rice, cooked
- ½ teaspoon salt or to taste
- ¼ teaspoon white pepper or to taste (optional Cayenne pepper)
- 3-4 Scallion or Spring onion, thinly sliced, whites and light greens parts separated
- 2 tablespoon light soy sauce (gluten-free)
- 1 teaspoon Spice Zen Vegan Thai Chilli Jam (optional)
- 1 teaspoon Spice Zen Cold Press Sesame Oil
- 1 fresh red long chilli diagonally sliced for garnish
- Lime wedges for garnish
- Tips:
- Cold or a day old cooked rice is best for this dish.
- For a bowl of moreish fried rice, use a combination of oil and butter to stir fry the rice.
- Heat a wok or a large skillet on medium-high heat and add 1 tablespoon of oil. Add onion and vegetables of your choice and stir fry on high heat for 2-3 minutes or until vegetables are slightly tender but still crisp. Transfer them to a bowl and set aside.
- Add 1 tablespoon of oil to the same wok/ skillet and swirl it to ensure that the base and sides of the wok are coated with oil. Pour the whisked eggs into the wok. When it is about to set (approx. 20 seconds), lightly scramble it and cook it through for a minute. Slide the eggs in the vegetable bowl and set aside.
- Return the wok with the remaining oil on high heat. Add ginger, garlic, white parts of spring onion, Vegan Thai chilli jam (if using) and stir fry for 1 minute. Add the cooked rice and stir fry for 2-3 minutes. Add the soy sauce, salt, pepper and stir fry till the rice is well coated and heated through.
- Add the vegetables, eggs, tofu to the rice in the wok and combine well. Swirl in the sesame oil for a beautiful shine and aroma and mix. Taste and adjust the salt and soy sauce.
- Transfer the fried rice in a bowl. Garnish with spring onion greens, lime wedges and sliced red chilli. Enjoy!
Customers Also Viewed
Vegetable Korma
500 grams mixed vegetables of your choice, cubed (potatoes, red capsicum, beans, carrots, cauliflower, pumpkin, zucchini, peas) 1 tablespoon Spice Zen Korma spice blend (adjust to taste) 2...
Vegan Biryani
2 Cups Basmati Rice (500 gms) rinsed and drained 5 cups small diced vegetables (potatoes, red capsicum, french beans, carrots, cauliflower) 2-3 tomatoes finely chopped or pureed 3 tablespoons...
Australian Black Tea
Our Australian Black Tea is a single-origin tea from the Daintree Wilderness and Rainforest region of Far North Queensland. While Australia may have inherited its love of tea from the...
Hibiscus Rose Cleansing Tisane
Hibiscus rose tea is a divine, cooling, refreshing and hydrating caffeine-free blend of the finest organic herbs and spices. It is a delightful, well-balanced combination of popular Hibiscus tea and...
Crispy Pan Fried Fish
4 fish fillets of snapper or trout (165 grams each) 2 tablespoons of Spice Zen Spicy Fish Rub 1/2 cup flour (all-purpose gluten free flour for gluten free option) 1 free range egg,...
Herbes de Provence
The quintessential French seasoning, Herbes de Provence is a fresh and spritely blend, crafted from the aromatic herbs that grow abundantly in the fields and country meadows of the Provence region in...
Almond Cinnamon Pancake with Chai Spiced Almond Butter
For Chai Spiced Almond Butter 2 Cups Raw Almonds 1 teaspoon oil 1/2 teaspoon Salt 1/2 teaspoon Spice Zen Stoneground Cinnamon 1/2 teaspoon Spice Zen Stoneground Green Cardamom 1/2 teaspoon...
Pumpkin Ravioli
METHOD 1 small pumpkin (approximately 500g) 1 teaspoon olive oil 100 g mozzarella cheese 100 g crumbled goats cheese ¼ teaspoon Spice Zen Ground Nutmeg ¼ teaspoon Spice...
The Big American Spice Blend Collection
Try the Big American flavours to cook BBQs, roasts, baked dishes, pan frying, pasta, Mexican and many more Small Medium Large Spicy BBQ Rub 35gm 70gm 110gm Spicy Fish...
Pumpkin Spice Blend
Cinnamon, Nutmeg, Ginger, Allspice and Cloves are gathered together into an appealingly perfumed, delicate medley and ground down to a finely powdered, delightfully fragrant blend, best known as...
Stoneground Cinnamon (Cassia)
Type a description for this product here...
Mulled Wine Spice Blend
Mulled wine and other spiced alcoholic and non-alcoholic beverages, such as Mulled Cider, are one of the great pleasures that go hand in hand with the European winter. “Mull” means to...