Fragrant Scallion and Egg Fried Rice: A Perfect Chinese-Inspired One-Bowl Meal
[One-Bowl Wonder!] Elevate Your Home Cooking with Instant Black Bean Sauce & Scallion Egg Fried Rice
This is a fantastic ‘fridge-cleaning’ recipe! It’s a wonderfully flavorful Scallion and Egg Fried Rice, made by finely dicing leftover vegetables, stir-frying them in aromatic scallion-infused oil, and then tossing them with instant black bean sauce for a delightful Chinese-style meal. The cooking process is incredibly simple, making it perfect for busy days or when you crave a satisfying and delicious one-bowl dish.
Main Ingredients
- 1/2 large scallion (green onion), thinly sliced
- 1/6 medium carrot, finely diced
- 1/3 small zucchini, finely diced
- 1/4 red bell pepper, finely diced
- 1/2 medium onion, finely diced
- 2 large eggs
- 2 packets instant black bean sauce (Jjajang sauce)
- 2 bowls cooked rice
Seasoning & Condiments
- 1 Tbsp oyster sauce
- 1 pinch black pepper
- 1 pinch salt
- 1 Tbsp oyster sauce
- 1 pinch black pepper
- 1 pinch salt
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Wash and pat dry the vegetables. Crack the eggs into a separate bowl and lightly beat them.
Step 2
Finely dice the carrot, zucchini, red bell pepper, and onion. Dicing them small will ensure they cook evenly and integrate well into the fried rice. Whisk the eggs until smooth, ensuring no streaks of yolk or white remain.
Step 3
Heat a little oil in a non-stick pan over medium-low heat. Pour in the beaten eggs and stir them with chopsticks or a fork, as if making scrambled eggs. Cook until just set but still moist. Gently remove the scrambled eggs from the pan and set them aside. (Tip: Preparing the scrambled eggs separately prevents the fried rice from becoming mushy and adds a delightful texture.)
Step 4
Now, let’s create the aromatic scallion oil, the heart of this fried rice. Add a generous amount of cooking oil to the same pan and heat it over high heat. Add the sliced scallions and stir them frequently with chopsticks, almost frying them until they become golden brown and fragrant. This process infuses the oil with a wonderful scallion aroma. (Tip: Frying the scallions over high heat maximizes their sweetness and aroma.)
Step 5
Once you can smell the fragrant scallions, add all the diced vegetables (carrot, zucchini, bell pepper, onion) to the pan. Keep the heat high and stir-fry briskly until the vegetables soften and their moisture has evaporated. Ensuring the vegetables are dry prevents the fried rice from becoming soggy.
Step 6
When the vegetables are well-cooked, add the two bowls of cooked rice to the pan. Use a spatula to break up any clumps of rice and toss it thoroughly with the vegetables until everything is well combined. Continue to stir-fry until the rice grains are separated and slightly toasted.
Step 7
Add 1 tablespoon of oyster sauce for a rich umami flavor. Stir well to distribute the sauce evenly throughout the fried rice.
Step 8
Sprinkle in a pinch of black pepper for a touch of spice. If needed, add a tiny pinch of salt to adjust the seasoning to your preference. (Tip: Oyster sauce is already salty, so it’s best to taste before adding extra salt.)
Step 9
Your delicious fried rice is now complete! The grains are fluffy, and the vegetables retain a pleasant bite, making it incredibly satisfying.
Step 10
Serve the fried rice generously into bowls. Top with one packet of the instant black bean sauce and artfully arrange the reserved scrambled eggs on top. Your Chinese-style Scallion and Egg Fried Rice is ready to be enjoyed. Serve immediately while hot!
