Quick Stir-Fried Rice with Eggs, Peas, and Scallions

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, satisfying fried rice made with fluffy jasmine rice, scrambled eggs, sweet peas, and fresh scallions for a perfect weeknight side or light main. This Asian-inspired rice and grain recipe, ready in about 15 minutes, pairs cooked jasmine rice, large eggs, frozen peas 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.

Prep: 5 min Cook: 10 min Serves 4 Asian cuisine 320 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. Add 3 beaten large eggs and scramble gently for 2 minutes until just set. Transfer eggs to a plate.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the wok. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 3 cups chilled cooked jasmine rice and 1 cup thawed frozen peas to the wok. Stir-fry for 4-5 minutes, breaking up any clumps, until the rice is heated through and starting to crisp on the edges.
  4. Step 4: Return the scrambled eggs to the wok. Stir in 3 tbsp soy sauce, 1 tbsp sesame oil, 4 thinly sliced scallions, and 1/2 tsp freshly ground black pepper. Toss everything together for 1-2 minutes until well combined and fragrant.
  5. Step 5: Serve the fried rice hot as a quick meal or side dish.

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