Quick Veggie Fried Rice with Eggs and Peas
A colorful, fast-cooked fried rice featuring bright peas, scrambled eggs, and a hint of soy sauce, perfect for a nutritious kid-friendly meal. This asian-inspired kid friendly ready in about 20 minutes pairs chilled 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 280 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
- 2 tbsp vegetable oil
- 2 large eggs
- 1/2 cup frozen peas
- 1 small, diced carrot
- 2 sliced green onions
- 1 tsp minced garlic
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Crack 2 large eggs into the pan and scramble quickly, cooking for 1-2 minutes until just set. Remove eggs and set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to the skillet and heat until shimmering. Add 1 tsp minced garlic and sauté for 30 seconds until fragrant.
- Step 3: Add 1 small diced carrot and 1/2 cup frozen peas to the skillet. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- Step 4: Add 3 cups chilled cooked jasmine rice, breaking up any clumps. Stir-fry for 3-4 minutes, allowing rice to heat through and slightly toast.
- Step 5: Return scrambled eggs to the pan along with 2 sliced green onions, 2 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp salt, and 1/8 tsp black pepper. Toss everything together for 1-2 minutes until flavors meld and rice is evenly coated.
- Step 6: Remove from heat and serve warm as a quick, kid-friendly meal.
Frequently asked questions
How long does Quick Veggie Fried Rice with Eggs and Peas 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 Veggie Fried Rice with Eggs and Peas?
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 chilled cooked jasmine rice from drying out.
Can I substitute ingredients in Quick Veggie Fried Rice with Eggs and Peas?
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 Veggie Fried Rice with Eggs and Peas 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.
What goes well with Quick Veggie Fried Rice with Eggs and Peas?
Asian kid friendly 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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