Stovetop Vegetable Fried Rice with Egg and Scallions
Quick and flavorful fried rice cooked on the stovetop with colorful vegetables, scrambled egg, and fresh scallions. This Asian-inspired rice and grain recipe, ready in about 25 minutes, pairs cooked jasmine rice, vegetable oil, large eggs 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 (preferably day-old) cooked jasmine rice
- 2 tbsp vegetable oil
- 2, lightly beaten large eggs
- 1 medium, diced small carrot
- 1/2 cup, thawed frozen peas
- 3 stalks, sliced thin scallions
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Pour in 2 lightly beaten large eggs and scramble gently until just set, about 1-2 minutes. Transfer eggs to a bowl and set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Sauté 2 minced garlic cloves and 1 diced medium carrot for 3-4 minutes until carrots are tender and garlic is fragrant.
- Step 3: Stir in 3 cups cooked jasmine rice and 1/2 cup thawed frozen peas. Cook, stirring frequently, for 4-5 minutes until rice is heated through and slightly toasted.
- Step 4: Return the scrambled eggs to the pan along with 3 sliced scallions, 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together and cook for 1-2 more minutes until well combined and aromatic.
- Step 5: Remove from heat and serve hot as a quick main or side dish.
Frequently asked questions
How long does Stovetop Vegetable Fried Rice with Egg and Scallions 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 Stovetop Vegetable Fried Rice with Egg and Scallions?
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 cooked jasmine rice from drying out.
Can I substitute ingredients in Stovetop Vegetable Fried Rice with Egg and Scallions?
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 Stovetop Vegetable Fried Rice with Egg and Scallions 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.
What goes well with Stovetop Vegetable Fried Rice with Egg and Scallions?
Asian rice & grains 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.
