Hunan-Style Stir-Fried Rice with Egg and Vegetables

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

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.

Fluffy fried rice wok-tossed with scrambled eggs, fresh vegetables, and a touch of spicy Hunan chili for a quick and satisfying meal. This Chinese-inspired rice and grain recipe, ready in about 25 minutes, pairs cooked jasmine 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 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.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 350 cal/serving

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Ingredients

4 cups, chilled cooked jasmine rice
3 tbsp vegetable oil
3 large, beaten eggs
3 cloves, minced garlic cloves
1 medium, diced carrot
1/2 cup, frozen green peas
1 tbsp Hunan chili paste
2 tbsp soy sauce
3 stalks, sliced scallions
1 tsp sesame oil
1/4 tsp white pepper
to taste salt

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large wok over medium-high heat until hot, then pour in 3 beaten eggs and scramble quickly for 1-2 minutes until softly set but still moist. Remove eggs and set aside.
Step 2: Add remaining 2 tbsp vegetable oil to the wok, then sauté 3 minced garlic cloves and 1 diced medium carrot for 2-3 minutes until the carrot softens and garlic is fragrant.
Step 3: Add 1/2 cup frozen green peas and stir-fry for 1 minute, then stir in 4 cups chilled cooked jasmine rice, breaking up any clumps.
Step 4: Add 1 tbsp Hunan chili paste and 2 tbsp soy sauce, tossing continuously for 3-4 minutes until the rice is evenly coated and heated through.
Step 5: Return the scrambled eggs to the wok along with 3 sliced scallions, 1 tsp sesame oil, 1/4 tsp white pepper, and salt to taste. Stir-fry for another 1-2 minutes and serve immediately.