Stir-Fried Rice with Vegetables and Egg

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A one-pan wonder that transforms leftover rice into a colorful, protein-packed meal with minimal ingredients. This Asian-inspired one-pot recipe, ready in about 25 minutes, pairs vegetable oil, eggs, 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

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Instructions

1. 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.
2. Step 2: Add 1 cup frozen mixed vegetables to the skillet and cook for 3 minutes until heated through and slightly crisp.
3. 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.
4. 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.