Middle Kingdom Stir-Fried Rice with Charred Vegetables

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 developed and reviewed.

A vibrant stir-fried rice dish inspired by Chinese home cooking, featuring smoky charred vegetables and fragrant aromatics. This Middle Eastern recipe (vegetarian), ready in about 30 minutes, pairs cooked jasmine rice, carrot, red bell pepper 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: 15 min Cook: 15 min Serves 4 Chinese cuisine 350 cal/serving

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Ingredients

4 cups, chilled cooked jasmine rice
1 medium, julienned carrot
1 medium, sliced thin red bell pepper
3 stalks, chopped scallions
3 cloves minced garlic
1 tbsp, grated fresh ginger
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
2 large, beaten egg
1/2 tsp black pepper

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until smoking lightly. Add 1 medium julienned carrot and 1 medium thinly sliced red bell pepper. Stir-fry for 4-5 minutes, allowing some edges to char and soften. Remove from wok and set aside.
Step 2: Add remaining 1 tbsp vegetable oil to the wok and pour in 2 beaten large eggs. Stir gently until softly scrambled, then remove and set aside with vegetables.
Step 3: Lower heat to medium-high and add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the wok. Stir-fry for 30 seconds until aromatic.
Step 4: Add 4 cups chilled cooked jasmine rice to the wok, breaking up any clumps with the back of your spatula. Stir-fry for 3-4 minutes until heated through and grains separate.
Step 5: Return the cooked vegetables and eggs to the wok. Add 3 tbsp soy sauce, 1 tbsp sesame oil, 3 chopped scallions, and 1/2 tsp black pepper. Toss everything together for 2 minutes until evenly combined and fragrant.
Step 6: Remove from heat and serve immediately.