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 day-old); 2 large eggs; 1 cup mixed vegetables (carrots, peas, bell peppers); 2 tablespoons soy sauce; 1 tablespoon oil (vegetable or sesame); 2 green onions, chopped; Salt and pepper to taste

Highlighted under: Fast Weeknight Fixes

I love making this Quick & Easy 10-Minute Egg Fried Rice on those busy weekdays when I need something nourishing yet swift. The whole dish comes together in a flash, with fluffy fried rice, tender eggs, and a medley of vibrant veggies. It's versatile and perfect for using up leftovers. Plus, the savory soy sauce adds a delightful umami flavor that really ties it all together. Join me in whipping up this comforting dish that’s both satisfying and quick enough for any day of the week!

Created by

Jasmine Porter

Last updated on 2026-01-26T22:59:34.416Z

When I first tried making fried rice, I was amazed by how simple yet transformative it was! Using leftover rice made it even quicker, saving me both time and effort. I found that the key to perfect fried rice is ensuring the rice is cool and dry, which prevents clumping and gives that sought-after texture. Trust me, you’ll want to keep this recipe in your rotation!

What really elevates this dish is the addition of scrambled eggs. I like to cook them just until they’re soft, as they'll continue to cook slightly when mixed with the rice. A splash of soy sauce at the end enhances all the flavors beautifully, and I always love loading it up with my favorite vegetables for extra crunch!

Why You'll Love This Recipe
Ready in just 10 minutes for a quick meal.
Uses leftovers effectively, reducing food waste.
Flavorful, customizable, and family-friendly.

Mastering the Rice

Using day-old rice is key to achieving the perfect texture in your egg fried rice. Freshly cooked rice contains more moisture and can become mushy when fried. If you don't have leftover rice, spread freshly cooked rice on a baking sheet and refrigerate for about 30 minutes to cool it down and dry it out a bit.

When stir-frying your rice, keep the pan or wok at medium-high heat. This ensures that the rice fries properly instead of steaming. You should aim for the rice to have a slight crispness with some grains even starting to develop a golden edge, which adds both flavor and texture to your dish.

Perfecting the Eggs

To achieve fluffy scrambled eggs that don’t overcook, ensure your oil is hot before adding the beaten eggs. Cook them quickly, stirring gently until they are just set but still slightly runny; they will continue to cook once combined with the hot rice. This technique prevents them from becoming tough or chewy, which can happen if left in the pan too long.

If you want to enhance the eggs further, consider adding a splash of milk or cream to the beaten mixture, making them even creamier. Alternatively, a pinch of grated cheese can be added for an extra layer of flavor.

Customizing to Your Taste

This recipe is incredibly versatile; you can switch up the vegetables based on what you have on hand. Broccoli, corn, or even leftover cooked chicken can be great additions. Just make sure to adjust the cooking time for firmer vegetables, sautéing them a bit longer before adding the rice.

For a bit of heat, try adding some diced chili peppers or a dash of hot sauce after adding the soy sauce. If you're aiming for a more classic flavor, a small amount of sesame oil can be drizzled in at the end for a nutty aroma.

Ingredients

Main Ingredients

2 cups cooked rice (preferably day-old)
2 large eggs
1 cup mixed vegetables (carrots, peas, bell peppers)
2 tablespoons soy sauce
1 tablespoon oil (vegetable or sesame)
2 green onions, chopped
Salt and pepper to taste

Instructions

Prepare the Ingredients

Gather all your ingredients. If using leftover rice, ensure it's separated and cold. Beat the eggs in a bowl and set aside.

Cook the Eggs

In a large skillet or wok, heat the oil over medium-high heat. Add the beaten eggs and scramble until just set. Remove them from the pan and set aside.

Fry the Rice

In the same pan, add the mixed vegetables and sauté for 2-3 minutes until tender. Add the cold rice and stir-fry for another 2 minutes, breaking up any clumps.

Combine Everything

Return the scrambled eggs to the pan, drizzle with soy sauce, and mix everything well. Season with salt and pepper to taste. Stir in chopped green onions just before serving.

Pro Tips

For an extra flavor boost, consider adding a dash of sesame oil or some chopped garlic when you sauté the vegetables. This works great with any veggies you have on hand, making it a perfect clean-out-the-fridge dish!

Storage and Reheating Tips

If you have leftovers, store your egg fried rice in an airtight container in the refrigerator for up to three days. To reheat, spread it out in a skillet over medium heat for 5-7 minutes, stirring occasionally until heated through. If the rice is a bit dry, add a splash of water or soy sauce to rehydrate it.

For longer storage, consider freezing the fried rice. Portion it into freezer-safe containers or bags, and it will last for about a month. To reheat, thaw it overnight in the refrigerator and then heat it in a skillet, or microwave it directly from frozen for about 5 minutes, stirring halfway through.

Serving Suggestions

Egg fried rice can be enjoyed as a main dish or as a side, especially paired with Asian-inspired meals. Serve it along with stir-fried proteins or alongside grilled meats for a hearty meal. Garnishing with additional green onions or sesame seeds before serving adds a fresh touch and enhances the visual appeal.

For a complete meal, consider adding a side of soup, such as hot and sour or miso soup. This not only complements the flavors but also adds a comforting warmth to your dining experience.

Adjusting for Dietary Needs

This recipe is easily adaptable for those with specific dietary restrictions. For a vegan version, simply substitute the eggs with silken tofu or chickpea flour mixed with water to mimic eggy texture. Additionally, ensure the soy sauce is low-sodium or gluten-free, depending on dietary preferences.

To reduce carbohydrates, you can swap out regular rice for cauliflower rice. Just be mindful that this will require less cooking time, so add the cauliflower in after the vegetables have softened, sautéing for only 2-3 minutes to retain some crunch without becoming mushy.

Questions About Recipes

→ Can I use uncooked rice for this recipe?

It's best to use cooked, day-old rice as it holds its shape better and prevents the dish from becoming mushy.

→ What vegetables can I add?

You can use any vegetables you like! Bell peppers, carrots, peas, and corn are all excellent choices.

→ Is this recipe gluten-free?

To make it gluten-free, simply use tamari instead of regular soy sauce.

→ Can I store leftovers?

Yes, store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before eating.