Simple Vegetable Fried Rice with Egg
A quick and satisfying vegetable fried rice with scrambled eggs, perfect for a wholesome kid-friendly meal or side dish. This asian-inspired kid friendly ready in about 20 minutes pairs preferably chilled cooked jasmine rice, large eggs, medium, diced into small cubes 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.
Ingredients
- 3 cups, preferably chilled cooked jasmine rice
- 2 large eggs
- 1 medium, diced into small cubes carrot
- 1/2 cup, thawed frozen peas
- 2, thinly sliced scallions
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Crack in 2 large eggs and scramble them gently until just set but still soft, about 1-2 minutes. Remove eggs from the skillet and set aside.
- Step 2: Add the remaining 1 tbsp vegetable oil to the skillet and sauté 1 diced medium carrot and 1/2 cup thawed frozen peas for 3-4 minutes until the carrots are tender but still slightly crisp.
- Step 3: Add 3 cups chilled cooked jasmine rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until the rice is heated through and starting to brown slightly.
- Step 4: Return the scrambled eggs to the skillet and mix with the rice and vegetables. Stir in 2 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for another 1-2 minutes until everything is evenly combined and fragrant.
- Step 5: Remove from heat and sprinkle 2 thinly sliced scallions over the rice before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simple Vegetable Fried Rice with Egg take to make?
Total time is about 20 minutes (5 min prep + 15 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 Simple Vegetable Fried Rice with 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 large eggs from drying out.
Can I substitute ingredients in Simple Vegetable Fried Rice with 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 Simple Vegetable Fried Rice with Egg for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Simple Vegetable Fried Rice with Egg?
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.
