Half-Rice Brown and White Fried Rice with Scallions and Egg

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A colorful fried rice combining equal parts brown and white rice stir-fried with eggs and scallions for a hearty, textured dish. This Asian-inspired rice and grain recipe, ready in about 15 minutes, pairs cooked white rice, cooked brown rice, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 1 cup cooked white rice
• 1 cup cooked brown rice
• 3 tbsp vegetable oil
• 2 large eggs
• 4 stalks, sliced scallions
• 2 tbsp soy sauce
• 1/4 tsp freshly ground black pepper
• 1 tsp sesame oil

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Instructions

1. Step 1: In a large wok or skillet, heat 2 tbsp vegetable oil over medium-high heat until shimmering. Crack 2 large eggs into the pan and scramble quickly until just set, about 1 minute. Remove eggs and set aside.
2. Step 2: Add the remaining 1 tbsp vegetable oil to the pan, then add 1 cup cooked white rice and 1 cup cooked brown rice. Stir-fry for 3-4 minutes, breaking up any clumps, until heated through and edges start to crisp.
3. Step 3: Return the scrambled eggs to the pan along with 4 sliced scallions, 2 tbsp soy sauce, and 1/4 tsp freshly ground black pepper. Stir well to combine and cook for another 2 minutes until the rice is evenly coated and fragrant.
4. Step 4: Remove from heat and drizzle 1 tsp sesame oil over the top, tossing gently before serving hot.