Sweet Vegetable Fried Rice with Egg
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 ready in about 25 minutes pairs cold cooked jasmine rice, medium, diced small 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.
Ingredients
- 3 cups, cold cooked jasmine rice
- 1 medium, diced small carrot
- 1/2 cup frozen peas
- 1/2 cup, fresh or frozen corn kernels
- 2 stalks, thinly sliced green onion
- 2, beaten large eggs
- 2 tbsp canola oil
- 2 tbsp soy sauce
- 1 tsp honey
- 1 clove, minced garlic
- 1 tsp sesame oil
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 3 cups cold cooked jasmine rice to the skillet, breaking up clumps with a spatula. Stir everything together.
- 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.
- Step 6: Remove from heat and stir in 2 thinly sliced green onions. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Vegetable Fried Rice with 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 Sweet Vegetable Fried Rice with 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 cold cooked jasmine rice from drying out.
Can I substitute ingredients in Sweet Vegetable Fried Rice with 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 Sweet Vegetable Fried Rice with Egg 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 Sweet Vegetable Fried Rice with Egg?
Asian kid friendly 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.
