One-Pot Vegetable Fried Rice

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

This Asian-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs uncooked 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 320 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

• 1 1/2 cups uncooked jasmine rice
• 2 tbsp vegetable oil
• 2 large eggs
• 1 medium diced carrot
• 1/2 cup thawed frozen peas
• 3 sliced green onions
• 3 tbsp soy sauce
• 2 minced garlic cloves
• 3 cups water
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Rinse 1 1/2 cups uncooked jasmine rice under cold water until water runs clear; drain well.
2. Step 2: Heat 2 tbsp vegetable oil in a large deep skillet or wok over medium heat. Scramble 2 large eggs in the skillet until just set, then remove and set aside.
3. Step 3: Add 2 minced garlic cloves and 1 diced medium carrot to the skillet, sauté for 3 minutes until softened and fragrant.
4. Step 4: Stir in the rinsed rice, 3 cups water, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until rice is fluffy and water absorbed.
5. Step 5: Remove the lid, fluff the rice with a fork, then stir in 1/2 cup thawed frozen peas, 3 sliced green onions, 3 tbsp soy sauce, and the scrambled eggs. Cook for another 2 minutes until heated through and flavors combine.