Asian-style stir-fried rice with aromatic jasmine, colorful vegetables, and soft scrambled eggs, all wok-tossed with soy sauce. Easy, balanced, and deeply savory — great when you want something quick with clean, bright flavor.
For egg fried rice, use 180 grams of cooked rice — ideally day-old, or fully cooled and rested for at least 4 hours. Any variety works as long as it’s cooked just right: fluffy and not too moist. Jasmine rice is my go-to for its pleasant, slightly nutty aroma.
Cook the rice as usual: for 1 cup of rice, add 2 cups of water and a pinch of salt. Simmer over low heat until the liquid is fully absorbed.
Prep all the vegetables ahead of time, since high-heat stir-frying leaves no moment for chopping. We’ll cook them quickly so they caramelize and turn tender, not stewed.
Peel and dice the onion. Rinse and dice the red pepper. Peel and dice the carrot. Slice the scallions. Peel and mince the garlic
Beat the eggs with a fork until smooth.
A wok is ideal for this recipe, but a regular skillet will do just fine. Heat the pan over high heat until it’s truly hot (on my stove that’s about 13 out of 15). Add 1 tbsp of oil. Pour in the eggs, let them set slightly (about 30 seconds), then break them into small pieces. Transfer the scrambled eggs to a separate plate.
Add another 1 tbsp of oil to the pan. Sauté the garlic for 10 seconds, then immediately add the vegetables. Stir-fry over high heat for about 2 minutes, stirring constantly so they don’t burn — just lightly caramelize and turn tender.
Add the cooked rice and toss well, breaking up any clumps.
Pour in the soy sauce and toss until the rice is evenly colored with no white grains left. Taste and, if needed, add a little salt — the soy sauce is already quite salty, so don’t overdo it.
Add the eggs back in and mix well.
Add the scallions and sesame oil, give everything a final toss, and serve.
