Quick Stir-Fried Rice with Eggs and Mixed Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A speedy, colorful stir fry combining fluffy rice, scrambled eggs, and fresh vegetables seasoned with soy sauce and sesame oil for a balanced meal. This Chinese-inspired stir-fry recipe, ready in about 20 minutes, pairs cooked white rice, large eggs, carrot 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.

Prep: 10 min Cook: 10 min Serves 4 Chinese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, then add 3 beaten large eggs and cook, gently stirring, until just set but still soft, about 1-2 minutes. Remove eggs to a plate.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the pan, then sauté 2 cloves minced garlic and 1 medium diced carrot for 2-3 minutes until fragrant and slightly softened.
  3. Step 3: Add 3 cups cooked white rice and 1/2 cup frozen peas to the pan, stirring constantly to break up clumps and heat through, about 3-4 minutes.
  4. Step 4: Return the scrambled eggs to the pan along with 3 sliced green onions, 3 tbsp soy sauce, 1 tbsp sesame oil, and 1/4 tsp ground black pepper. Stir-fry for another 2 minutes until everything is well combined and heated through.
  5. Step 5: Taste and adjust soy sauce if needed, then serve hot.

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