This morning I was home alone with my mum and after realising that there was no bread to make a quick 5-minute breakfast, I decided to improvise and use last night’s left over rice. Since this is how my recipes are usually birthed (literally last minute improvs), I hardly ever remember to note them down or take pictures. Today, that was not the case. I managed to remember to note everything I did from start to finish and even remembered to take pictures of the process.
What I love most about this recipe is how basic it is. All you need is 8 ingredients (or if you’re extra like me, 12), and 20 minutes to spare. It’s honestly a very beginner friendly recipe, but also allows my seasoned chefs enough room to explore their creativity.
Hope you enjoy. If you ever decide to try it out, let me know how it goes. Also, feel free to ask questions in the comment section if anything is unclear.
Grace & Peace to you & yours
– Xo, Jo 🌺
- 3 large eggs
- 2 tablespoons of olive oil or canola oil
- ⅔ cup diced red/white onion (roughly ½ small onion)
- 1 cup frozen mixed vegetables, thawed
- 2 stalks of scallions/spring onions, sliced
- 2 ½ cups brown jasmine rice (or regular white rice)
- 2 tablespoons soy sauce
- Salt to taste
- Freshly ground black pepper
- 1/2 teaspoon crushed garlic & ginger
- Dried mixed herbs
- Dried origanum
- Crack 2 eggs into a small bowl and beat them together. Beat the last egg in a separate bowl. To each bowl, add a pinch of salt to taste.
- Heat a large non-stick pan with 1/2 tablespoon of the canola over medium-high heat. Once the pan is hot, add the 2 beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat. Wipe off the pan with a kitchen towel.
- Drizzle the remaining 1 1/2 tablespoons of oil in the pan or wok over medium-high heat. Add the onions (and crushed garlic, black pepper and mixed herbs) and cook them for about 2 minutes, stirring constantly.
- Add the mixed vegetables and scallions and cook for another minute. I like to save some of the scallions (the dark green part) for garnish.
- Add the cooked rice into the pan and cook for a few minutes, until the rice is heated through. If you have large clumps of rice, break them apart with the back of your spatula. Pour the single beaten egg over the rice and stir to coat the rice with the egg. Cook for another minute.
- Add the soy sauce and stir to distribute the sauces. Add the 2 scrambled eggs and stir to mix again.
- Lastly, garnish with whatever floats your boat. Serve immediately.
And Voila! Breakfast/lunch/dinner is served.
Additional important information
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Total Time: 15-20 minutes
- Yield: Serves 2
- Try to use day-old rice: Fried rice is usually a dish that you make to repurpose the leftover cooked rice from the day before. You want to avoid freshly cooked rice because it is still moist and steamy, which may yield fried rice with a mushy texture. (Notice in the photo below how you can see individual grains of rice instead of a mushy mass of rice.) However, if you forget about cooking rice the day before, here is a little trick that I use. I spread a layer freshly cooked rice onto large baking sheets and let the rice air out for about 1 to 2 hours, the longer the better. The grains of rice will dry out during this process.