One-Pot Vegetable Fried Rice with Eggs and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple and satisfying fried rice cooked in one pan with fresh vegetables, scrambled eggs, and scallions for a quick, versatile meal. This asian-inspired one pot (vegetarian) ready in about 20 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 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.

★ 4.2 (13 ratings) Prep: 5 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 3 beaten large eggs and scramble gently for 2 minutes until just set but still soft, then transfer eggs to a plate.
  2. Step 2: In the same skillet, add diced 1 medium carrot and cook for 3 minutes, stirring occasionally until slightly tender.
  3. Step 3: Add 4 cups cooked jasmine rice, 1/2 cup thawed frozen peas, and 3 sliced scallions to the skillet. Stir-fry for 4-5 minutes until heated through and rice grains separate.
  4. Step 4: Return the scrambled eggs to the skillet, pour in 2 tbsp soy sauce, and season with 1/2 tsp salt and 1/4 tsp black pepper. Stir well for 2 minutes until everything is combined and fragrant.
  5. Step 5: Remove from heat and serve immediately while warm.

Frequently asked questions

How long does One-Pot Vegetable Fried Rice with Eggs and Scallions take to make?

Total time is about 20 minutes (5 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 One-Pot Vegetable Fried Rice with Eggs and Scallions?

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 One-Pot Vegetable Fried Rice with Eggs and Scallions?

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 One-Pot Vegetable Fried Rice with Eggs and Scallions 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.

Is One-Pot Vegetable Fried Rice with Eggs and Scallions vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes