Quick Ginger-Scallion Rice with Fried Egg
A simple stir-fried rice dish seasoned with fresh ginger, scallions, and soy sauce, topped with a sunny-side-up egg for a satisfying meal. This chinese-inspired rice & grains ready in about 15 minutes pairs preferably day-old cooked jasmine rice, finely minced fresh ginger, stalks, sliced thin scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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, preferably day-old cooked jasmine rice
- 1 tbsp, finely minced fresh ginger
- 3 stalks, sliced thin scallions
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 large eggs
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add 2 large eggs, cook sunny-side-up for 2-3 minutes until whites are set but yolks remain runny, then remove and keep warm.
- Step 2: Add remaining 1 tablespoon vegetable oil to the skillet. Add 1 tablespoon finely minced fresh ginger and 3 sliced scallions, sautéing for 1 minute until fragrant.
- Step 3: Add 2 cups cooked jasmine rice to the skillet, breaking up any clumps with the back of a spoon. Stir-fry for 3-4 minutes until rice is heated through and beginning to crisp slightly.
- Step 4: Stir in 2 tablespoons soy sauce, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, tossing to evenly coat the rice.
- Step 5: Divide the ginger-scallion rice between plates and top each serving with a sunny-side-up egg before serving immediately.
Frequently asked questions
How long does Quick Ginger-Scallion Rice with Fried Egg take to make?
Total time is about 15 minutes (5 min prep + 10 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 Ginger-Scallion Rice with Fried Egg?
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 finely minced fresh ginger from drying out.
Can I substitute ingredients in Quick Ginger-Scallion Rice with Fried Egg?
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 Ginger-Scallion Rice with Fried Egg 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 Ginger-Scallion Rice with Fried Egg?
Chinese rice & grains 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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