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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
