Signature Egg Fried Rice (Simple, Clean, Vietnamese‑Inspired)
A minimalist, deeply satisfying fried rice built on day‑old rice, soft‑scrambled eggs, and green onions. Mushroom seasoning, soy sauce, pepper, and a pinch of salt bring everything together without clutter. Optional chicken, bacon, or a handful of spinach turns it into a complete one‑bowl meal.
Equipment
- Wok (or large skillet)
- Spatula
- Mixing bowl
Ingredients
- 3 cups day‑old cooked jasmine rice loosened
- 3 large eggs
- 3 green onions sliced
- 1-2 tsp mushroom seasoning to taste
- 1 tbsp soy sauce
- ½ tsp black pepper
- Pinch of salt
- 2 tbsp neutral oil
Optional Add-Ins
- 1 cup cooked chicken shredded or diced
- 3-4 slices cooked bacon chopped
- 2 cup fresh spinach
Instructions
- Prep the rice: Break up any clumps so the grains are loose and separate.
- Cook the eggs: Heat 1 tbsp oil in a wok over medium. Add eggs and soft‑scramble until just set. Remove and set aside.
- Stir-fry the rice: Add remaining oil. Increase heat to medium‑high. Add rice and stir‑fry until warmed through and lightly toasted.
- Season: Add mushroom seasoning, soy sauce, black pepper, and a pinch of salt. Toss to coat evenly.
- Add eggs + aromatics: Return eggs to the wok. Add green onions and fold gently into the rice.
- Optional add‑ins: Add chicken or bacon if using. Add spinach in the last 30–60 seconds so it just wilts.
- Finish: Taste and adjust seasoning with more mushroom seasoning or soy sauce as needed.
Notes
- Mushroom seasoning adds depth without overpowering the clean flavor.
- Day‑old rice is essential for the best texture.
- Keep the eggs soft so they stay tender when folded back in.
- This is a perfect base recipe — add vegetables or proteins you have on hand.