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, corn); 2 tablespoons soy sauce; 1 tablespoon vegetable oil; Salt and pepper to taste; 2 green onions, chopped (optional)

Highlighted under: Fast Table Solutions

I love whipping up this Quick & Easy 10-Minute Egg Fried Rice on busy weeknights when I'm short on time but craving something hearty. The beauty of this dish lies in its simplicity and versatility; I can add whatever vegetables I have on hand and still end up with a satisfying meal. Plus, cooking everything in one pan means less cleanup! You really can’t beat the delightful combination of fluffy rice, scrambled eggs, and savory seasonings that come together in just a few minutes.

Created by

Georgia Lane

Last updated on 2026-01-26T22:57:34.715Z

In this recipe, I discovered how a simple combination of ingredients can turn into a hearty meal in just 10 minutes. I remember the first time I made it; I had leftover rice and some eggs in the fridge. With a dash of soy sauce and whatever veggies I found, I was able to create a satisfying dish that was both quick and delicious.

One of the keys to making this fried rice successful is ensuring that the rice is cold and pre-cooked. This prevents it from becoming mushy and allows for those irresistible crispy bits to develop. I often add a sprinkle of green onions at the end to elevate the flavor and appearance, which I highly recommend trying!

Why You'll Love This Recipe
Quick and satisfying meal in just 10 minutes
Versatile enough to use up leftover veggies
Deliciously fluffy with layers of flavor

Choosing the Right Rice

For this egg fried rice recipe, using day-old cooked rice is highly recommended. This is because the grains are drier and firmer than freshly cooked rice, allowing them to separate easily during frying. If you don’t have leftover rice, you can cook a fresh batch; just spread it out on a baking sheet for about 20 minutes to cool and dry slightly before using. This way, you'll achieve that ideal fluffy texture without clumping together.

If you're looking for a healthier alternative, brown rice can be substituted for white rice. While it does require a longer cooking time and has a nuttier flavor, it pairs well with the savory soy sauce and vegetables. Just keep in mind that this change will slightly alter the final texture and taste of your dish, but it will still deliver a satisfying meal.

Vegetable Variations

This recipe shines in its versatility, allowing you to adapt it with whatever vegetables you have on hand. If you’re in a crunch, frozen mixed vegetables work beautifully as they are pre-blanched. Explore adding bell peppers, broccoli, or even spinach for an extra nutritional boost. If using fresh vegetables, remember that thicker and denser options like carrots should be diced small and sautéed slightly longer to ensure they cook through.

For an added flavor boost, consider tossing in some garlic or ginger when you sauté the vegetables. A teaspoon of minced garlic combined with the vegetables will impart a delightful aroma and depth of flavor. You can also personalize the dish by adding a dash of sesame oil just before serving, which provides a rich, nutty finish that complements the soy sauce perfectly.

Ingredients

Gather all your ingredients!

Ingredients

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

Make sure to prepare all ingredients before starting.

Instructions

Follow these easy steps!

Fry the Eggs

Heat the vegetable oil in a large skillet or wok over medium heat. Crack the eggs into the skillet and scramble them until fully cooked. Remove from the pan and set aside.

Sauté the Vegetables

In the same skillet, add the mixed vegetables and sauté for 2-3 minutes until heated through.

Combine Ingredients

Add the cold rice to the skillet, breaking up any clumps. Pour in the soy sauce and mix well.

Finish Up

Return the cooked eggs to the skillet and stir everything together. Season with salt and pepper to taste. Top with chopped green onions if desired.

Enjoy your delicious egg fried rice!

Pro Tips

For the best texture, always use day-old rice that has been refrigerated. This prevents clumping and results in a crispy texture.

Serving Suggestions

Egg fried rice is a versatile dish that pairs well with several proteins. For additional heartiness, consider serving it alongside teriyaki chicken, grilled shrimp, or tofu. You can also turn it into a vegetarian option by adding cooked chickpeas or edamame for protein. To elevate presentation, try serving it in a bowl lined with crisp lettuce leaves for a fresh crunch.

I enjoy garnishing the finished plate with a sprinkle of sesame seeds or a drizzle of sriracha for those who prefer a little spice. If you're feeling adventurous, consider a fried or poached egg on top for a creamy texture that complements the dish beautifully. This gives an extra layer of indulgence and is particularly satisfying!

Make-Ahead and Storage Tips

This dish is perfect for meal prepping! You can make a larger batch and store it in the fridge for up to three days. Just be sure to cool the fried rice completely before transferring it to an airtight container to avoid excess moisture. Reheating can be easily done in the microwave or on the stovetop with a splash of water to prevent drying, which helps retain that fluffy texture.

If you're looking for longer storage options, egg fried rice can be frozen for up to a month. When freezing, lay the rice out in a thin layer on a baking sheet to ensure it freezes quickly and evenly. Once solid, transfer it to a freezer-safe container. When you're ready to enjoy it again, simply reheat from frozen in a skillet over low heat, adding a dash of soy sauce or water to revive the moisture.

Questions About Recipes

→ Can I use fresh rice instead of day-old?

Yes, but make sure to let the fresh rice cool and dry out a bit to prevent it from becoming mushy.

→ What other vegetables can I add?

You can add bell peppers, broccoli, or any leftover vegetables you have at home.

→ Is this recipe gluten-free?

You can use tamari instead of soy sauce to make it gluten-free.

→ Can I store leftovers?

Yes, you can store leftover fried rice in an airtight container in the refrigerator for up to 2 days.