Quick Vegetable Fried Rice with Egg and Scallions
A speedy fried rice packed with scrambled eggs, crisp vegetables, and scallions, perfect for using leftover rice. This Chinese-inspired rice and grain recipe (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 3, 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
- 3 cups, chilled cooked jasmine rice
- 3 tbsp vegetable oil
- 2, beaten large eggs
- 1 medium, diced carrot
- 1/2 cup, thawed frozen peas
- 3, sliced scallions
- 2 tbsp soy sauce
- 1/4 tsp ground white pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat until hot. Pour in 2 beaten eggs and scramble gently for 1-2 minutes until just set but still soft. Remove eggs from skillet and set aside.
- Step 2: Add remaining 2 tbsp vegetable oil to the skillet and heat until shimmering. Add 1 diced medium carrot and sauté for 3 minutes until tender but crisp.
- Step 3: Stir in 3 cups chilled cooked jasmine rice, breaking up any clumps, and cook for 3-4 minutes, stirring frequently until heated through and slightly toasted.
- Step 4: Add 1/2 cup thawed frozen peas and 3 sliced scallions, stirring to combine.
- Step 5: Return the scrambled eggs to the skillet, pour in 2 tbsp soy sauce and 1/4 tsp ground white pepper, and toss everything together for 1 minute until the rice is evenly coated and fragrant.
- Step 6: Remove from heat and serve immediately.
Frequently asked questions
How long does Quick Vegetable Fried Rice with Egg and Scallions take to make?
Total time is about 20 minutes (10 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 Vegetable Fried Rice with Egg 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 Quick Vegetable Fried Rice with Egg 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 Quick Vegetable Fried Rice with Egg and Scallions for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Quick Vegetable Fried Rice with Egg 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.
