Hibachi Scallion Fried Rice with Egg and Carrots
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 & grains ready in about 22 minutes pairs large, beaten eggs, finely diced carrots, chopped scallions 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hibachi Scallion Fried Rice with Egg and Carrots take to make?
Total time is about 22 minutes (10 min prep + 12 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 Hibachi Scallion Fried Rice with Egg and Carrots?
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 large, beaten eggs from drying out.
Can I substitute ingredients in Hibachi Scallion Fried Rice with Egg and Carrots?
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 Hibachi Scallion Fried Rice with Egg and Carrots for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
What goes well with Hibachi Scallion Fried Rice with Egg and Carrots?
Japanese rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
