Quick Egg and Vegetable Stir-Fry with Rice

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

A protein-packed meal cooked in one pan using pantry staples and fresh vegetables for a balanced, budget-friendly dinner. This asian-inspired quick meals ready in about 25 minutes pairs cooked rice, eggs, mixed vegetables for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.0 (15 ratings) Prep: 10 min Cook: 15 min Serves 2 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Crack 2 large eggs into the skillet and cook until whites set and yolks are still runny (about 2-3 minutes for sunny-side up).
  2. Step 2: Add 2 cups frozen mixed vegetables to the skillet and stir-fry for 3-4 minutes until heated through and slightly tender.
  3. Step 3: Stir in 2 cups cooked rice, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss vigorously for 2 minutes until rice is heated through and coated in sauce.
  4. Step 4: Slide the eggs onto the rice mixture and gently break them over the top. Cook for 1 more minute until egg yolks thicken slightly.
  5. Step 5: Sprinkle with 1/2 cup chopped green onions and serve immediately.

Frequently asked questions

How long does Quick Egg and Vegetable Stir-Fry with Rice 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 Quick Egg and Vegetable Stir-Fry with Rice?

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 rice from drying out.

Can I substitute ingredients in Quick Egg and Vegetable Stir-Fry with Rice?

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 Quick Egg and Vegetable Stir-Fry with Rice 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 Quick Egg and Vegetable Stir-Fry with Rice?

Asian quick meals 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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