Wok-Fried Egg Rice with Scallions and Soy
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 & grains ready in about 20 minutes pairs cooked jasmine rice, large eggs, stalks 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.
Ingredients
- 3 cups cooked jasmine rice
- 3 large eggs
- 4 stalks scallions
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp white pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Crack 3 large eggs into a bowl and beat gently with a pinch of salt until smooth and uniform.
- Step 2: Wash and thinly slice 4 scallions into 1/4-inch pieces, separating white and green parts.
- 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.
- 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.
- 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.
- Step 6: Return the cooked eggs to the wok and stir to combine evenly with the rice.
- 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.
- Step 8: Remove from heat and stir in the green parts of the scallions for a fresh finish. Serve immediately.
Frequently asked questions
How long does Wok-Fried Egg Rice with Scallions and Soy take to make?
Total time is about 20 minutes (10 min prep + 10 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 Wok-Fried Egg Rice with Scallions and Soy?
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 cooked jasmine rice from drying out.
Can I substitute ingredients in Wok-Fried Egg Rice with Scallions and Soy?
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 Wok-Fried Egg Rice with Scallions and Soy 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 Wok-Fried Egg Rice with Scallions and Soy?
Chinese rice & grains 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.
