Quick & Easy 10-Minute Egg Fried Rice

Name: Quick & Easy 10-Minute Egg Fried Rice
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Ingredients: 2 cups cooked rice (preferably cold); 2 large eggs; 1 cup mixed vegetables (like peas, carrots, and corn); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon vegetable oil; 2 green onions, chopped; Salt and pepper to taste

Highlighted under: Fast Flavor Fix

I love whipping up this Quick & Easy 10-Minute Egg Fried Rice when I'm pressed for time but still want something delicious. The joy of this dish lies in its simplicity and quick preparation. Just a handful of ingredients, a hot pan, and in no time, a satisfying meal emerges. I often throw in whatever vegetables I have on hand. The easy-to-follow steps make this recipe perfect for a busy weeknight dinner or a tasty lunch the next day. You'll find it both comforting and satisfying with every bite!

Created by

Camilla Rhodes

Last updated on 2026-01-27T00:47:35.049Z

When I first stumbled upon the idea of making fried rice in just 10 minutes, I was skeptical but intrigued. I decided to give it a shot one busy evening, and it turned out to be a game changer! The key is having everything prepped and ready to go, so that once you hit the skillet, things move quickly.

Over time, I've learned that using cold, leftover rice gives this dish the right texture. Not only does it prevent clumping, but it also helps everything come together perfectly without sticking to the pan. Truly, this is my go-to recipe for an instant meal packed with flavor!

Why You'll Love This Recipe
Quick preparation for those busy nights
Versatile; add any kind of leftover veggies or proteins
Delectable, comforting, and incredibly satisfying

Ingredient Importance

Using cold rice is crucial for achieving the ideal texture in your egg fried rice. Freshly cooked rice tends to clump together, creating a mushy dish. Cold rice has the right firmness, allowing each grain to be distinct and soak up the flavors without becoming soggy. If you don't have cold rice on hand, you can spread freshly cooked rice on a baking sheet and refrigerate it for about 30 minutes to cool it down quickly.

The mixed vegetables in this recipe not only add color but also a variety of nutrients. While peas, carrots, and corn are classic choices, feel free to experiment with whatever you have in your kitchen. Bell peppers, broccoli, or even leftover stir-fried veggies work wonderfully. Each addition delivers a unique taste and texture, enhancing the overall experience. Aim for a vibrant mix to make the dish visually appealing as well.

Cooking Techniques

When scrambling the eggs, ensure your skillet or wok is properly heated before adding the eggs. This helps in achieving a fluffy texture; cook them over medium heat and stir gently to avoid browning. Overcooking can lead to rubbery eggs, so watch them closely and remove them from the pan as soon as they're set. Keeping the eggs soft is key, as they'll finish cooking slightly when added back to the fried rice later.

Stir-frying the vegetables for just 2-3 minutes is essential for maintaining their crunch while ensuring they are heated through. To enhance flavor, make sure to coat them evenly in the oil. If you prefer your vegetables more tender, consider adding them before the cold rice to give them a couple of extra minutes. Just be cautious not to overcook; they should retain their vibrant color and some firmness.

Storage and Variations

This egg fried rice can be made ahead of time and stored in an airtight container in the refrigerator for up to three days. To reheat, microwave it in short intervals, stirring in between to ensure even heating. If you prefer a fresh texture, consider adding a splash of water before reheating; this will help create steam and prevent it from drying out. Just be mindful not to overheat, as that can lead to a chewy texture.

Feel free to customize this dish based on dietary preferences or restrictions. If you're looking for a vegetarian option, simply omit the eggs and replace them with tofu or chickpeas for extra protein. For a spicier kick, add some chili sauce or fresh chilies while stir-frying the vegetables. You can also incorporate different sauces, like teriyaki or oyster sauce, to change up the flavor profile without making it complicated.

Ingredients

For the Egg Fried Rice

2 cups cooked rice (preferably cold)
2 large eggs
1 cup mixed vegetables (like peas, carrots, and corn)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 green onions, chopped
Salt and pepper to taste

Feel free to customize the vegetables according to your preference!

Instructions

Prepare the Ingredients

Gather all ingredients and ensure your rice is cold. This is crucial for the perfect fried rice texture.

Scramble the Eggs

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Crack the eggs into the pan and scramble until fully cooked. Remove eggs and set aside.

Stir-Fry the Vegetables

In the same skillet, add the remaining tablespoon of oil. Toss in the mixed vegetables and stir-fry for 2-3 minutes, until they're heated through.

Combine with Rice

Add the cold rice to the vegetable mixture. Pour in soy sauce and sesame oil, then stir to combine everything well. Cook for an additional 2 minutes.

Finish the Dish

Fold in the scrambled eggs and chopped green onions. Season with salt and pepper to taste. Serve hot!

Enjoy your delicious fried rice!

Pro Tips

Use day-old rice for the best texture. Freshly cooked rice can be too sticky.

Serving Suggestions

Egg fried rice is incredibly versatile when it comes to serving. It can be enjoyed on its own for a light meal or served as a side dish alongside your favorite Asian-inspired proteins, such as grilled chicken or shrimp. You can garnish it with extra green onions or sesame seeds for added flavor and presentation. If you're in the mood for something hearty, serve it with a fried or poached egg on top for an extra indulgent touch.

Another idea is to create a fried rice bowl. Layer the fried rice with fresh vegetables, avocado, and a drizzle of sriracha or a vibrant sauce of your choice. This not only elevates the dish but also makes for a filling lunch option. I often pack this into meal prep containers, making it an easy grab-and-go solution for busy weekdays.

Troubleshooting Tips

If your fried rice turns out too salty, consider adding more cold rice to balance the flavors. Additionally, you can add a touch of sugar or a splash of vinegar to help counterbalance the saltiness. Remember, it’s easier to adjust flavors gradually, so taste your dish as you go along.

In case the rice feels too dry, try adding a bit more sesame oil or a splash of water while you’re stir-frying. This will help moisten the rice and enhance the flavor without making it greasy. If you notice the eggs sticking to the pan, using a non-stick skillet or adding a bit more oil can prevent this and make cleanup easier.

Scaling the Recipe

This recipe can easily be scaled to serve more people. If you're cooking for a crowd, simply double or triple the ingredients while maintaining the same cooking times. Ensure your pan is large enough to accommodate the increased volume; overcrowding the pan can lead to uneven cooking. For larger batches, consider cooking in two batches to keep everything well-fried and prevent steaming.

Another option is to make a mixed fried rice by combining different grains. You can substitute up to half of the rice with quinoa or cauliflower rice for a twist on flavor and texture. Just remember that cooking times may vary, so keep an eye on everything as you sauté it together.

Questions About Recipes

→ Can I use jasmine rice instead?

Absolutely! Jasmine rice adds a fragrant aroma and works very well.

→ What if I don't have sesame oil?

You can substitute it with any cooking oil, but you'll miss that unique flavor.

→ Is this recipe easily customizable?

Definitely! Feel free to add leftover chicken, shrimp, or any vegetables you have on hand.

→ How can I make this dish vegetarian?

Simply omit the eggs or replace them with tofu for a plant-based option.