Simple Veggie Fried Rice with Scrambled Egg
A quick and colorful fried rice featuring mixed vegetables and fluffy scrambled eggs, perfect for a nutritious kid-friendly meal. This chinese-inspired kid friendly (vegetarian option) ready in about 25 minutes pairs cold cooked white rice, large eggs, medium, diced carrot 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.
Ingredients
- 3 cups, cold cooked white rice
- 2 large eggs
- 1 medium, diced carrot
- 1/2 cup frozen peas
- 2 stalks, sliced green onion
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Beat 2 large eggs lightly and pour into the skillet, scrambling gently until just cooked but still soft, about 1-2 minutes. Transfer eggs to a plate.
- Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Add 1 medium diced carrot and 1/2 cup frozen peas. Stir-fry for 3-4 minutes until vegetables are tender and heated through.
- Step 3: Add 3 cups cold cooked white rice to the skillet, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes until rice is heated through and starting to brown slightly.
- Step 4: Return the scrambled eggs to the skillet and add 2 sliced green onions, 2 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp salt, and 1/4 tsp black pepper. Stir everything together for 1-2 minutes until well combined and fragrant.
- Step 5: Remove from heat and serve the veggie fried rice warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simple Veggie Fried Rice with Scrambled Egg take to make?
Total time is about 25 minutes (10 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 Veggie Fried Rice with Scrambled 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 cold cooked white rice from drying out.
Can I substitute ingredients in Simple Veggie Fried Rice with Scrambled 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 Veggie Fried Rice with Scrambled 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.
Is Simple Veggie Fried Rice with Scrambled Egg vegetarian option?
Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
