Egg Fried Rice
Ingredients
4 large eggs
2 Tbsp olive oil
1 small onion, diced
1 package frozen mixed vegetables, thawed
½ cup sliced scallions
4 cups jasmine rice, cooked (best if cooked the day prior)
2 ½ Tbsp low sodium soy sauce
½ tsp five-spice powder*
*Ingredients not provided in your order
Directions
Crack the eggs into a small bowl and beat them together.
Heat a skillet with 1 Tbsp 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.
Drizzle the remaining 1 Tbsp of oil into the skillet over high heat. Add the onions and cook them for about 1-2 minutes, stirring constantly. Add the mixed vegetables and white parts of the scallions and cook for 2 minutes.
Add the cooked rice into the pan 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.
Add the soy sauce and five-spice powder and stir to distribute the seasonings. Add the scrambled eggs and stir to mix again. Garnish with remaining sliced scallions. Serve immediately.
(V) Vegan Substitute Item
(GF) Gluten-Free Substitute Item
(NF) Nut-Free Substitute Item