Egg Fried Rice

Fried rice has always been a dish of comfort and creativity—born from leftovers, flavored by memory, and transformed by the cook’s hand into something deeply satisfying. I first made this fried rice on a quiet Sunday evening, staring down a fridge full of odds and ends and not quite enough motivation for a full meal prep. With a little heat and imagination, it became a bowl of pure gold—steaming, savory, and full of life. Now it’s a staple in my kitchen: a go-to recipe for busy nights, late lunches, or whenever I need something nourishing that doesn’t ask for too much. It’s forgiving, fast, and infinitely adaptable—just like all the best comfort food should be.

Ingredients:

• 2 tablespoons neutral oil

• 3 cups cooked and cooled rice (preferably day-old jasmine or basmati)

• 2 eggs, beaten or 1/2 cup of vegan egg substitute

• 1 small onion, diced

• 2–3 cloves garlic, minced

• 1 teaspoon fresh ginger, minced (optional but recommended)

• 1 cup carrots, diced

• 1 cup frozen peas

• 1 cup chopped broccoli or bell pepper (optional for extra veg)

• 1 tablespoon The Moon Tarot Card Spice Blend

• 3 tablespoons soy sauce or tamari (gluten-free option)

• 1 tablespoon rice vinegar

• Green onions and toasted sesame seeds, for garnish

Instructions:

1. Prep the rice:
   If using freshly cooked rice, spread it out on a tray and chill it for 15 minutes to remove excess moisture.

2. Sauté aromatics:
   Heat oil in a large skillet or wok over medium-high heat. Add the onion and sauté until soft, about 2–3 minutes. Add garlic and ginger; cook for 1 minute more.

3. Cook the veggies:
   Toss in the carrots and cook for 2–3 minutes until slightly softened. Add peas and any other vegetables you like. Stir-fry for another 2–3 minutes.

4. Cook the eggs:
   Before adding the rice, push the cooked vegetables to one side of the wok or skillet. Add a bit more oil to the empty side and pour in 2 beaten eggs (or ½ cup of vegan egg substitute). Let them set slightly, then scramble gently until just cooked.

5. Add rice & season:
   Increase heat to high. Add the rice and break up any clumps with your spatula. Stir in soy sauce, rice vinegar, the Moon seasoning. Stir-fry everything together for 3–4 minutes, allowing the rice to lightly crisp at the bottom.

6. Taste and adjust:
   Add more soy sauce or vinegar to taste. Remove from heat.

7. Garnish and serve:
   Sprinkle with chopped green onions, sesame oil, and sesame seeds. Serve hot, with sriracha or chili crisp on the side if you like heat.