Fronk Recipes

The Easiest Egg Fried Rice

4 servings


10 minutes

active time

20 minutes

total time


4 large eggs

3 tablespoons peanut, vegetable, or olive oil (divided (see note 1))

1 cup diced onion (about 1 small onion (see note 2))

1 1/2 to 2 cups diced mixed vegetables (such as bell pepper, carrots, zucchini, etc. (see note 3))

1/2 cup sliced scallions (white and green parts divided (see note 4))

pinch of salt

4 cups cooked overnight jasmine rice (see note 5)

2 1/2 tablespoons soy sauce (use tamari if gluten free)

1/2 teaspoon five-spice powder

dash of ground white pepper (optional)

1 to 2 teaspoons toasted sesame oil


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

Heat a skillet with 1 tablespoon 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 2 tablespoons of oil into a wok over high heat. Add the onions and cook them for about 1 to 2 minutes, stirring constantly. Add the mixed vegetables and white parts of the scallions and cook for 2 minutes. Season the vegetables with a pinch of salt.

Add the cooked rice into the pan or wok 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, five-spice powder, dash of white pepper (if using) and sesame oil and stir to distribute the seasonings. (See note 6) Add the scrambled eggs and stir to mix again. Garnish with remaining sliced scallions. Serve immediately.


Serving Size



425 kcal

Total Fat

16.7 g

Saturated Fat

3.2 g

Unsaturated Fat


Trans Fat



186 mg


423 mg

Total Carbohydrate

55.6 g

Dietary Fiber

4 g

Total Sugars

1.7 g


13.4 g

4 servings


10 minutes

active time

20 minutes

total time
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