Colorful Stir-Fried Rice with Mixed Vegetables and Egg
A vibrant stir-fried rice dish celebrating fresh vegetables and fluffy scrambled egg, perfect for a quick meal with layers of color and texture. This Asian-inspired rice and grain recipe (vegetarian), ready in about 20 minutes, pairs 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 320 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
- 3 cups, chilled cooked jasmine rice
- 2 tbsp vegetable oil
- 3, beaten large eggs
- 1 medium, diced small carrot
- 1/2 cup frozen, thawed green peas
- 1/2, diced small red bell pepper
- 2 stalks, thinly sliced green onions
- 2 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Pour in 3 beaten large eggs and scramble gently until just set but still soft, about 1-2 minutes. Remove eggs to a plate and set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to the same pan. Add 1 medium diced carrot and sauté for 2 minutes until slightly tender. Then add 1/2 cup thawed green peas and 1/2 diced red bell pepper, stirring for another 2 minutes until vegetables are vibrant and crisp-tender.
- Step 3: Add 3 cups chilled cooked jasmine rice to the vegetables, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until heated through and starting to brown slightly.
- Step 4: Return the scrambled eggs to the pan along with 2 tbsp low sodium soy sauce, 1 tsp sesame oil, 1/4 tsp salt, and 1/4 tsp black pepper. Stir everything together for 1 minute until well combined and aromatic.
- Step 5: Remove from heat and sprinkle 2 sliced green onions on top before serving immediately.
Frequently asked questions
How long does Colorful Stir-Fried Rice with Mixed Vegetables and Egg take to make?
Total time is about 20 minutes (10 min prep + 10 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 Colorful Stir-Fried Rice with Mixed Vegetables and Egg?
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 cooked jasmine rice from drying out.
Can I substitute ingredients in Colorful Stir-Fried Rice with Mixed Vegetables and Egg?
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 Colorful Stir-Fried Rice with Mixed Vegetables and Egg 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 Colorful Stir-Fried Rice with Mixed Vegetables and Egg 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.
