Stir-Fried Rice with Broccoli and Carrots
A vibrant, protein-rich stir-fry with crisp vegetables and fluffy rice. This asian ready in about 25 minutes pairs cooled cooked rice, cut into small florets broccoli, thinly sliced 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
Instructions
- 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.
- Step 2: Add 1.5 cups broccoli florets and 1 cup sliced carrots. Stir-fry for 3-4 minutes until crisp-tender.
- 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.
- 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.
- Step 5: Garnish with 2 sliced green onions and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Rice with Broccoli and Carrots 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 Stir-Fried Rice with Broccoli and Carrots?
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 cooled cooked rice from drying out.
Can I substitute ingredients in Stir-Fried Rice with Broccoli and Carrots?
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 Stir-Fried Rice with Broccoli and Carrots 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 Stir-Fried Rice with Broccoli and Carrots?
Asian asian 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.
What others are saying
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
