Hunan-Style Stir-Fried Rice with Egg and Vegetables
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 & grains ready in about 25 minutes pairs chilled cooked jasmine rice, vegetable oil, large, beaten 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Hunan-Style Stir-Fried Rice with Egg and Vegetables take to make?
Total time is about 25 minutes (10 min prep + 15 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 Hunan-Style Stir-Fried Rice with Egg and Vegetables?
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 chilled cooked jasmine rice from drying out.
Can I substitute ingredients in Hunan-Style Stir-Fried Rice with Egg and Vegetables?
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 Hunan-Style Stir-Fried Rice with Egg and Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Hunan-Style Stir-Fried Rice with Egg and Vegetables?
Chinese 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.
