Mini Vegetable Stir-Fried Rice with Egg and Peas
Quick stir-fried rice loaded with mixed vegetables, scrambled eggs, and savory seasonings, perfect for a simple, nutritious kid-friendly meal. This asian-inspired kid friendly ready in about 17 minutes pairs large eggs, frozen peas, carrot, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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
- 2 cups cooked jasmine rice (preferably day-old)
- 2 large eggs
- 1/2 cup frozen peas
- 1/4 cup carrot, finely diced
- 2 stalks green onion, thinly sliced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering.
- Step 2: Crack 2 large eggs into the skillet and scramble gently for 1-2 minutes until just set but still moist; transfer eggs to a plate and set aside.
- Step 3: Add 1/4 cup finely diced carrot and 1/2 cup frozen peas to the skillet, sautéing for 2-3 minutes until vegetables are tender and bright.
- Step 4: Add 2 cups cooked jasmine rice to the skillet, breaking up any clumps with a spatula, and stir-fry for 3-4 minutes until heated through and slightly toasted.
- Step 5: Return scrambled eggs to the skillet and add 2 tbsp soy sauce, 1 tsp sesame oil, 2 thinly sliced green onions, 1/4 tsp salt, and 1/8 tsp ground black pepper; toss everything together for 1-2 minutes until well combined and fragrant.
- Step 6: Remove from heat and serve warm as a wholesome and kid-friendly meal.
Frequently asked questions
How long does Mini Vegetable Stir-Fried Rice with Egg and Peas take to make?
Total time is about 17 minutes (5 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 Mini Vegetable Stir-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 large eggs from drying out.
Can I substitute ingredients in Mini Vegetable Stir-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 Mini Vegetable Stir-Fried Rice with Egg and Peas for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Mini Vegetable Stir-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.
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