Veggie and Egg Fried Rice

Veggie and Egg Fried Rice

We make no claim that this recipe is any way authentic – it’s simply inspired by Chinese fried rice. It’s comfort food at its best, and quick to make if you have rice already cooked. You can switch the seasonings to suit your own taste, and you can also add other protein sources. As always, we include gluten free substitutions.


4 large eggs

1 small onion, diced

1 1/2 to 2 cups diced mixed vegetables, such greens, carrots, peas, sliced cabbage, asparagus, etc.

4 cups cooked rice – best when cooked a day or so ahead of time

2 1/2 tablespoons soy sauce or gluten free soy sauce

1/2 teaspoon five-spice powder

2 generous pinches of sea salt

A pinch of white pepper

1 to 2 teaspoons toasted sesame oil

Olive Oil

Optional- scallions for serving


Crack the eggs into a small bowl and beat them together.

Heat a skillet with olive oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Remove from heat and set aside.

Drizzle oil into a large skillet over medium/high heat. Add the onions and cook them for about 1 to 2 minutes, stirring constantly. Add the mixed vegetables and cook for 2 or 3 minutes. Season the vegetables with a pinch of salt.

Add the cooked rice into the pan and cook for several minutes, until the rice is heated through. 

Add the soy sauce, five-spice powder, dash of white pepper and sesame oil and stir to distribute the seasonings. Add the scrambled eggs and stir to mix again. Garnish with sliced scallions. Serve immediately and enjoy!

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