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Vegetarian Fried Rice with Egg
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Vegetarian Fried Rice with Egg

Vegetable Fried Rice with Egg

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$0.00
Serves:
4
Cooking Time:
30 minutes
Special Diets:
Vegan, Gluten Free, Dairy Free
Print Recipe:
To print or download recipe name, ingredients and cooking method
  • 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.

 

 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the fried rice in a bowl. Garnish with spring onion greens, lime wedges and sliced red chilli. Enjoy!

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  • 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.

 

 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the fried rice in a bowl. Garnish with spring onion greens, lime wedges and sliced red chilli. Enjoy!
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