Vegetable Fried Jasmine Rice with Ginger and Scallions

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Quick stir-fried jasmine rice tossed with fresh ginger, scallions, and colorful vegetables for a vibrant and tasty vegetarian side dish. This Asian-inspired rice and grain recipe (vegetarian), ready in about 25 minutes, pairs cooked jasmine rice, carrot, red bell pepper 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
• 1 medium, diced carrot
• 1 small, diced red bell pepper
• 1/2 cup frozen peas
• 3, sliced scallions
• 1 tbsp, minced fresh ginger
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 large, beaten eggs
• 1/2 tsp salt
• 1/4 tsp black pepper

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 2 large beaten eggs and scramble quickly for 1-2 minutes until just set; remove eggs and set aside.
2. Step 2: Add 1 tbsp minced fresh ginger, 1 medium diced carrot, 1 small diced red bell pepper, and 1/2 cup frozen peas to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
3. Step 3: Stir in 3 cups cooked jasmine rice (preferably chilled), breaking up any clumps. Cook for 3 minutes, stirring frequently to heat through.
4. Step 4: Pour in 3 tbsp soy sauce and drizzle 1 tbsp sesame oil, tossing well to evenly coat the rice and vegetables.
5. Step 5: Return the scrambled eggs and add 3 sliced scallions to the pan. Season with 1/2 tsp salt and 1/4 tsp black pepper, stirring for 1 minute until combined and fragrant before serving.