Sweet Vegetable Fried Rice with Egg

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A colorful medley of vegetables and scrambled eggs stir-fried with fragrant jasmine rice and a touch of soy sauce to make a kid-friendly, quick meal. This Asian-inspired kid-friendly recipe, ready in about 25 minutes, pairs cooked jasmine rice, carrot, frozen peas 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp canola oil in a large skillet over medium-high heat. Add 1 clove minced garlic and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 medium diced carrot, 1/2 cup frozen peas, and 1/2 cup corn kernels. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.
  3. Step 3: Push vegetables to one side of the skillet. Pour 2 beaten large eggs into the empty side and scramble gently until just set, about 1-2 minutes.
  4. Step 4: Add 3 cups cold cooked jasmine rice to the skillet, breaking up clumps with a spatula. Stir everything together.
  5. Step 5: Pour in 2 tbsp soy sauce, 1 tsp honey, and 1 tsp sesame oil. Toss and stir-fry for 3-4 minutes until rice is heated through and evenly coated with sauce.
  6. Step 6: Remove from heat and stir in 2 thinly sliced green onions. Serve immediately.

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