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

Highlighted under: Quick Cooking Moments

I love this Quick & Easy 10-Minute Egg Fried Rice recipe because it’s my go-to for a quick meal when I'm pressed for time. In just 10 minutes, I can whip up a deliciously satisfying dish that’s packed with flavor and nutrients. Using leftover rice makes it super convenient, and the addition of eggs gives it that perfect protein boost. It's genuinely a quick fix that doesn’t compromise on taste or quality, making it ideal for busy weeknights or lazy weekends.

Created by

Helena Wright

Last updated on 2026-01-26T23:57:34.645Z

When I first decided to make this egg fried rice, I was skeptical about how well I could execute it in just ten minutes. I quickly learned that having all my ingredients prepped and ready to go makes a world of difference. The result was a vibrant, flavorful dish that satisfied my cravings without taking up my whole evening. It’s amazing how simple, everyday ingredients can come together to create something so delicious!

One of my favorite aspects of this recipe is its versatility. I often throw in whatever leftover vegetables I have in the fridge, like peas or bell peppers, to add color and additional nutrients. Plus, sautéing the eggs before mixing them into the rice ensures that they have the perfect texture, staying fluffy and creamy instead of becoming dry. It truly is foolproof!

Why You Will Love This Recipe
A super fast and filling meal ready in just 10 minutes
Versatile – customize with your favorite veggies
Perfect for using up leftover rice and ingredients

Perfecting Your Fried Rice

To achieve the best texture in your Egg Fried Rice, use day-old cooked rice that has been chilled. Freshly cooked rice tends to be too moist and clumpy. Spread freshly made rice on a baking sheet to cool and dry out for at least 30 minutes if you don’t have leftovers. This will allow the grains to separate perfectly when fried, giving you that light and fluffy texture instead of a sticky mess.

When scrambling your eggs, make sure not to overcook them. You want them to be just set and still slightly creamy to maintain a softer texture. They will continue to cook slightly once added back to the fried rice, so pulling them off the heat at the right moment is crucial. Use a non-stick skillet or a well-seasoned cast-iron pan to prevent sticking and ensure a smooth scramble.

Customizing Your Dish

One of the beauties of Egg Fried Rice is its versatility. Feel free to mix and match your choice of vegetables. Broccoli, bell peppers, and even spinach can bring variety and nutrition. If you're using frozen mixed vegetables, there's no need to thaw them before cooking. Simply toss them into the heated skillet straight from the freezer; they'll break down well during the stir-frying process, adding vibrant color and flavor to your dish.

For a protein boost beyond eggs, consider adding cooked chicken, shrimp, or tofu. If you're incorporating extra ingredients, be mindful of balancing the ratios to maintain that signature fried rice quality. You may need to adjust the soy sauce or sesame oil to keep a harmonious taste and texture without oversaturating the dish.

Ingredients

For the Fried Rice

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

Instructions

Prepare the Ingredients

Gather all your ingredients. Make sure your rice is cold and clump-free for the best results.

Scramble the Eggs

Heat sesame oil in a large skillet over medium heat. Beat the eggs in a bowl, then pour them into the skillet. Scramble until lightly cooked, about 1-2 minutes, and set aside.

Cook the Vegetables

In the same skillet, add the mixed vegetables. Stir-fry for 2-3 minutes until they are tender.

Fry the Rice

Add the cooked rice to the skillet, breaking apart clumps. Pour in the soy sauce and mix everything well. Stir-fry for another 2-3 minutes.

Combine Everything

Add the scrambled eggs back to the skillet along with the green onions. Season with salt and pepper to taste and mix until everything is well combined and heated through.

Serve hot and enjoy your quick and easy egg fried rice!

Pro Tips

To elevate the dish, consider adding a splash of fish sauce for depth or a sprinkle of crushed red pepper for some heat.

Make-Ahead and Storage Tips

This Quick & Easy Egg Fried Rice is an excellent candidate for meal prep. Prepare the mixed vegetables and rice in advance, then portion them into containers, keeping the scrambled eggs separate. You can then quickly add the eggs just before serving, reheating the rice and vegetables together in a skillet for an easy weekday meal that retains freshness and flavor.

If you're wondering about freezing leftover fried rice, it’s best to do so without the eggs. Freeze the mixed rice and vegetable portion in airtight containers for up to three months. When ready to enjoy, defrost overnight in the fridge, then reheat in a skillet, adding freshly scrambled eggs for a quick and satisfying meal.

Troubleshooting Common Issues

If your fried rice ends up too sticky, it may be due to using freshly cooked rice or not allowing it to cool properly. To remedy this, ensure you use cold, cooked rice. If you’re in a pinch and using hot rice, you can spread it on a baking sheet and pop it in the freezer for a few minutes to bring down the temperature before frying.

When using soy sauce, be cautious of the salt content. Opt for low-sodium soy sauce to maintain a balanced flavor. Adding a touch of sugar could help to enhance the overall flavor profile by balancing the saltiness, especially if you're using a stronger soy sauce.

Questions About Recipes

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

Yes, but make sure to cool it quickly and spread it out to prevent clumping.

→ What vegetables can I add?

You can use any veggies you like such as bell peppers, broccoli, or even shredded cabbage.

→ Can I make this vegetarian?

Absolutely! Just omit the eggs or replace them with scrambled tofu.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.