Wok-Fried Egg Rice with Scallions and Soy

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 drafted and published.

A light and flavorful Chinese-style egg fried rice stir-fried with scallions and soy sauce for a quick and satisfying meal. This Chinese-inspired rice and grain recipe, ready in about 20 minutes, pairs cooked jasmine rice, large eggs, scallions 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: 10 min Serves 4 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Crack 3 large eggs into a bowl and beat gently with a pinch of salt until smooth and uniform.
  2. Step 2: Wash and thinly slice 4 scallions into 1/4-inch pieces, separating white and green parts.
  3. Step 3: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the beaten eggs and cook, stirring gently, until just set but still moist, about 1 minute. Transfer the eggs to a bowl and set aside.
  4. Step 4: Add the remaining 1 tbsp vegetable oil to the wok and increase heat to high. Add the white parts of the scallions and sauté for 30 seconds until fragrant.
  5. Step 5: Add 3 cups cooked jasmine rice, breaking up any clumps with a spatula, and stir-fry for 2-3 minutes until the rice is hot and slightly toasted.
  6. Step 6: Return the cooked eggs to the wok and stir to combine evenly with the rice.
  7. Step 7: Pour in 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp white pepper, tossing everything together for another minute until the rice is coated and flavors are well blended.
  8. Step 8: Remove from heat and stir in the green parts of the scallions for a fresh finish. Serve immediately.

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