Mild Vegetable Fried Rice with Egg and Peas
A simple and colorful fried rice featuring fluffy scrambled eggs, sweet peas, and tender carrots, ideal for a quick and comforting kid-friendly meal. This Asian-inspired kid-friendly recipe, ready in about 25 minutes, pairs cooked jasmine rice, vegetable oil, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 3 cups, preferably chilled cooked jasmine rice
- 2 tbsp vegetable oil
- 2, beaten large eggs
- 1/2 cup, thawed frozen peas
- 1 medium, finely diced carrot
- 2, thinly sliced green onions
- 2 tbsp low sodium soy sauce
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Pour in 2 beaten large eggs and scramble gently until just set but still moist, about 1-2 minutes; remove eggs from the skillet and set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to the skillet and sauté 1/2 cup thawed frozen peas and 1 medium finely diced carrot for 3-4 minutes until tender and fragrant.
- Step 3: Stir in 3 cups chilled cooked jasmine rice, breaking up any clumps, and cook for 4-5 minutes until heated through and slightly toasted.
- Step 4: Return the scrambled eggs to the skillet along with 2 sliced green onions, 2 tbsp low sodium soy sauce, 1/4 tsp salt, and 1/8 tsp black pepper. Toss everything together for 1-2 minutes until well combined and heated.
- Step 5: Serve warm as a colorful and mild fried rice perfect for children.
Frequently asked questions
How long does Mild Vegetable Fried Rice with Egg and Peas 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 Mild Vegetable Fried Rice with Egg and Peas?
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 cooked jasmine rice from drying out.
Can I substitute ingredients in Mild Vegetable Fried Rice with Egg and Peas?
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 Mild Vegetable Fried Rice with Egg and Peas 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 Mild Vegetable Fried Rice with Egg and Peas?
Asian kid friendly 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.
