Hibachi Scallion Fried Rice with Egg and Carrots

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Classic hibachi-style fried rice studded with chopped scallions, scrambled eggs, and sweet diced carrots for a flavorful side or main. This Japanese-inspired rice and grain recipe, ready in about 22 minutes, pairs cooked jasmine rice, eggs, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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.

Prep: 10 min Cook: 12 min Serves 3 Japanese cuisine 320 cal/serving

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Ingredients

3 cups, preferably day-old and chilled cooked jasmine rice
2 large, beaten eggs
1/2 cup, finely diced carrots
1/2 cup, chopped scallions
2 tbsp soy sauce
3 tbsp vegetable oil
1/4 tsp salt
1/8 tsp white pepper

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Pour in 2 large beaten eggs and scramble gently for 1-2 minutes until just set but still moist. Transfer eggs to a plate and set aside.
Step 2: Add remaining 2 tbsp vegetable oil to the skillet and increase heat to high. Add 1/2 cup finely diced carrots and sauté for 2 minutes until they begin to soften.
Step 3: Add 3 cups chilled cooked jasmine rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until rice is heated through and slightly toasted.
Step 4: Return the scrambled eggs to the skillet along with 1/2 cup chopped scallions, 2 tbsp soy sauce, 1/4 tsp salt, and 1/8 tsp white pepper. Stir-fry everything together for 2 minutes until evenly combined and fragrant. Serve hot.