Chinese-Style Egg Fried Rice with Scallions and Peas
Fluffy fried rice stir-fried with scrambled eggs, fresh peas, and scallions for a quick and satisfying meal. This chinese-inspired rice & grains (vegetarian) ready in about 25 minutes pairs cold cooked jasmine rice, vegetable oil, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups cold cooked jasmine rice
- 3 tbsp vegetable oil
- 3 large eggs
- 1/2 cup frozen peas
- 3 stalks thinly sliced scallions
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves minced garlic
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Crack 3 large eggs into the pan and scramble gently for 2-3 minutes until softly set but still moist. Transfer eggs to a plate and set aside.
- Step 2: Add remaining 2 tbsp vegetable oil to the same skillet and heat until shimmering. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 4 cups cold cooked jasmine rice, breaking up any clumps with a spatula. Stir-fry for 4-5 minutes until rice is heated through and starting to brown slightly.
- Step 4: Stir in 1/2 cup frozen peas and cook for 2 minutes until peas are tender. Return scrambled eggs to the skillet along with 3 thinly sliced scallions.
- Step 5: Pour 2 tbsp soy sauce and 1 tsp sesame oil over the rice mixture, tossing well to combine. Season with 1/4 tsp salt and 1/8 tsp black pepper. Cook for an additional 1 minute until everything is evenly coated and aromatic.
- Step 6: Remove from heat and serve immediately as a flavorful side or main dish.
Equipment for this recipe
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Frequently asked questions
How long does Chinese-Style Egg Fried Rice with Scallions and Peas take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chinese-Style Egg Fried Rice with Scallions and Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cold cooked jasmine rice from drying out.
Can I substitute ingredients in Chinese-Style Egg Fried Rice with Scallions and Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chinese-Style Egg Fried Rice with Scallions and Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chinese-Style Egg Fried Rice with Scallions and Peas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
