Everyday Fried Rice with Eggs and Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A satisfying rice dish with crisp vegetables, savory eggs, and a touch of umami for a weeknight staple. This Chinese-inspired rice and grain recipe, ready in about 25 minutes, pairs cooked rice, vegetable oil, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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

• 2 cups, day-old and chilled cooked rice
• 2 tbsp vegetable oil
• 2, beaten eggs
• 1/2 cup, thawed frozen peas and carrots
• 1/4 cup soy sauce
• 1 tbsp (optional) oyster sauce
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 2, thinly sliced green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 2 beaten eggs and scramble until just set (about 1 minute), then remove and set aside.
2. Step 2: In the same skillet, add 1/2 cup thawed frozen peas and carrots and stir-fry for 2 minutes until heated through.
3. Step 3: Add 2 cups chilled cooked rice and 1/4 cup soy sauce, and toss to coat. Stir in 1 tbsp oyster sauce (if using) and 1/2 tsp sugar, and stir-fry for 3 minutes until rice is heated through and slightly crispy.
4. Step 4: Add the scrambled eggs back to the skillet and toss gently with 1/4 tsp white pepper and 2 thinly sliced green onions. Cook for 1 more minute, then serve.