Stir-Fried Rice with Broccoli and Carrots

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant, protein-rich stir-fry with crisp vegetables and fluffy rice. This Asian recipe, ready in about 25 minutes, pairs cooked rice, broccoli, carrots 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, cooled cooked rice
• 1.5 cups, cut into small florets broccoli
• 1 cup, thinly sliced carrots
• 2 large eggs
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 cloves, minced garlic
• 1 tsp, minced ginger
• 1 tbsp vegetable oil
• 2, sliced green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add 2 minced garlic cloves and 1 tsp minced ginger, stir-frying for 30 seconds until fragrant.
2. Step 2: Add 1.5 cups broccoli florets and 1 cup sliced carrots. Stir-fry for 3-4 minutes until crisp-tender.
3. Step 3: Push vegetables to the side, crack 2 eggs into the center, and scramble until cooked through (about 1 minute). Mix eggs into vegetables.
4. Step 4: Add 3 cups cooled cooked rice, 2 tbsp soy sauce, and 1 tsp sesame oil. Stir-fry for 3-4 minutes until rice is heated through and slightly golden.
5. Step 5: Garnish with 2 sliced green onions and serve immediately.