Stir-Fried Rice with Vegetables and Egg
A one-pan wonder that transforms leftover rice into a colorful, protein-packed meal with minimal ingredients. This asian-inspired one pot ready in about 25 minutes pairs vegetable oil, beaten eggs, chilled cooked rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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
- 2 tbsp vegetable oil
- 2, beaten eggs
- 1 cup, chilled cooked rice
- 1 cup, frozen (peas and carrots) mixed vegetables
- 2, thinly sliced green onions
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp sugar
- 1/4 tsp garlic powder
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Pour in 2 beaten eggs and scramble for 1-2 minutes until set, then push to the side of the pan and set aside.
- Step 2: Add 1 cup frozen mixed vegetables to the skillet and cook for 3 minutes until heated through and slightly crisp.
- Step 3: Add 1 cup chilled cooked rice to the skillet, along with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sugar, and 1/4 tsp garlic powder. Stir-fry for 3-4 minutes until rice is heated through and coated with sauce.
- Step 4: Add the scrambled eggs back to the skillet and mix well. Stir in 1/4 cup sliced green onions and cook for 1 more minute.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Rice with Vegetables and 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 Stir-Fried Rice with Vegetables and 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 vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Rice with Vegetables and 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 Stir-Fried Rice with Vegetables and Egg for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Vegetables and Egg?
Asian one pot 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
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
