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 eggs; 1 cup mixed vegetables (carrots, peas, bell peppers); 3 tablespoons soy sauce; 1 tablespoon vegetable oil; 1 teaspoon sesame oil (optional); Green onions for garnish

Highlighted under: Rapid Weeknight Meals

I love whipping up a quick and delicious meal when I'm pressed for time, and this 10-minute egg fried rice never fails to satisfy. With just a few simple ingredients and minimal effort, I can create a flavorful dish that works perfectly as a side or even a main course. The combination of fluffy scrambled eggs, vibrant vegetables, and savory soy sauce creates a comforting bowl that I can indulge in any day of the week. Plus, it's a fantastic way to use up leftover rice!

Created by

Megan Douglas

Last updated on 2026-01-27T00:55:34.736Z

One evening, I found myself with some leftover rice and a craving for something savory yet quick. I turned to my go-to egg fried rice recipe, and within 10 minutes, I had a vibrant, flavorful dish ready to enjoy. What I love most about this recipe is its versatility; you can easily swap in any leftover vegetables you have on hand.

Trouble with sticking rice? A tip I discovered is to use cold, day-old rice as it separates beautifully during cooking. This method keeps every grain distinct, turning a simple meal into a delightful treat. Plus, adding a dash of sesame oil right at the end elevates the flavors instantly!

        Why You'll Love This Recipe
        Quick preparation time, perfect for busy weeknights
Fluffy scrambled eggs add protein and richness
Customize with your favorite vegetables for added nutrients

      

Mastering Egg Fried Rice

Getting the texture just right is key to a phenomenal egg fried rice. Cold, day-old rice is best because it’s firmer and less sticky, allowing for easy separation during the stir-frying process. If you need to use fresh rice, spread it out on a baking sheet and refrigerate it for about 30 minutes to cool down and firm up before using. This technique prevents the rice from becoming mushy.

The cooking process occurs quickly at high heat, so having all your ingredients prepped ahead of time is essential. Quickly scrambling the eggs until just set ensures they remain fluffy. If left in the pan for too long, they can turn rubbery, so keep a close eye on them. I prefer using a non-stick pan for easy flipping and cleanup.

Customizing Your Dish

This recipe is highly versatile. You can add proteins like diced cooked chicken or shrimp for an extra hearty meal. Additionally, consider incorporating tofu for a vegetarian option. For a pop of flavor, a small amount of garlic or ginger can be sautéed with the vegetables. Start with one clove of garlic, minced, to avoid overwhelming the delicate flavors of the dish.

Feel free to switch up the vegetables based on what you have on hand. Broccoli, corn, or snap peas can be excellent alternatives. Just remember that different vegetables have different cooking times; softer veggies like peas need less time than firmer ones like carrots, so adjust your stir-fry time accordingly.

Ingredients

Main Ingredients

2 cups cooked rice (preferably cold)
2 eggs
1 cup mixed vegetables (carrots, peas, bell peppers)
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil (optional)
Green onions for garnish

Make sure your rice is chilled for best results!

Instructions

Heat the Oil

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Scramble the Eggs

Add the eggs to the skillet, scrambling them until fully cooked. Remove and set aside.

Stir-Fry the Vegetables

In the same skillet, add the mixed vegetables and stir-fry for 2-3 minutes.

Combine Rice and Seasoning

Add the cold rice, soy sauce, and scrambled eggs to the skillet. Stir well to combine, ensuring the rice is heated through.

Add Sesame Oil

Drizzle with sesame oil if using, mix again, and remove from heat.

Serve

Garnish with chopped green onions and serve immediately!

Enjoy your meal!

Pro Tips

Feel free to experiment with different vegetables or proteins. Chicken, shrimp, or tofu all work great in this dish for added variety.

Storage Tips

If you have leftovers, store them in an airtight container in the refrigerator. They can last up to three days, but for the best flavor and texture, consume within 24 hours. Reheating in a skillet over medium heat with a splash of water helps moisten the rice and prevents it from drying out. Stir continuously until heated through, about 5–7 minutes.

For longer storage, consider freezing the fried rice. Place it in freezer-safe containers, leaving some space for expansion. It can last in the freezer for up to three months. When ready to eat, thaw in the refrigerator overnight and reheat using the skillet method for the best results.

Serving Suggestions

This egg fried rice can be enjoyed as a side dish or as a main course. Pair it with soy sauce or your favorite Asian dipping sauce for additional flavor. For a balanced meal, serve it alongside grilled chicken or steamed vegetables, enhancing both nutrition and flavor.

Garnishing with finely chopped green onions not only adds color but also a fresh, mildly peppery flavor that complements the rich soy sauce. You can also incorporate a sprinkle of toasted sesame seeds for a delightful crunch and added nutty flavor, elevating the overall dish.

Questions About Recipes

→ Can I use frozen vegetables?

Absolutely! Frozen mixed vegetables are a convenient option and can be added directly to the skillet without thawing.

→ What type of rice is best to use?

Day-old rice is ideal because it's less sticky and separates well during cooking. However, freshly cooked rice can work too if cooled properly.

→ How can I make this dish vegetarian?

Just omit the eggs and soy sauce for a vegetarian version, or substitute with a soy-based sauce.

→ Can I make this gluten-free?

Yes! Substitute soy sauce with tamari or a gluten-free soy sauce alternative.