Quick 10 Minute Egg Fried Rice

Name: Quick 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; 2 eggs; 1 cup mixed vegetables (carrots, peas, corn); 2 tablespoons soy sauce; 1 tablespoon vegetable oil; Green onions for garnish

Highlighted under: Quick & Easy

I love making this Quick 10 Minute Egg Fried Rice when I'm pressed for time but still want a satisfying meal. It's incredible how such a simple dish can come together so quickly. With just a handful of ingredients and a bit of creativity, this fried rice transforms leftover rice into a delightful dish. The fresh eggs add a lovely richness, and you can customize it with whatever vegetables you have on hand. This is my go-to recipe for busy weekdays or when I want a fast but delicious dinner.

Created by

Emma

Last updated on 2026-02-03T18:34:27.672Z

One of my favorite childhood memories is the aroma of fried rice wafting through the kitchen, and this Quick 10 Minute Egg Fried Rice is a tribute to that experience. I remember experimenting in my first apartment, and it always amazed me how versatile this dish could be. You can throw in any vegetables or leftover proteins, making it a one-pan wonder that reduces food waste.

What I’ve found works best is ensuring your rice is cold; this helps achieve that desired texture with crispy bits. I like adding a splash of soy sauce at the end to enhance the umami flavor. Trust me, once you try it, you'll want to keep this recipe in your regular rotation!

        Why You'll Love This Recipe
        Quick and easy preparation in just 10 minutes
Versatile base that lets you use up leftovers
Rich in flavor with a hint of soy sauce
Customizable with your favorite vegetables

      

Perfecting Your Technique

To achieve the best texture in your egg fried rice, it’s important to use cold, leftover rice rather than freshly cooked rice. Freshly cooked rice tends to be sticky, which can lead to clumping in your fried rice. Cold rice helps separate the grains, allowing for that perfect fry. If you don’t have leftover rice, you can cook rice in advance and spread it out on a baking sheet to cool and dry out for about 30 minutes before using it.

When scrambling the eggs, keep your heat at medium-high but ensure not to overcook them. The goal is to have them just set, resulting in soft curds that blend well with the rice later. If the eggs become too dry, they may crumble in the final dish, missing that creamy texture you want in fried rice.

Customizing Your Fried Rice

This recipe is incredibly versatile, allowing you to customize with whatever vegetables you have on hand. Popular choices include bell peppers, green beans, or even leftover roasted vegetables. Just keep the quantity similar to the one cup used here to maintain balance in flavors and textures. Remember to adjust cooking time if you use denser vegetables like broccoli, which may require an additional minute or two of stir-frying.

If you're looking for a punch of flavor, consider adding garlic or ginger when stir-frying the vegetables. A teaspoon of minced garlic can elevate the overall taste with its aromatic qualities. For a spicy kick, a pinch of red pepper flakes or a dash of sesame oil can complement the soy sauce beautifully.

Serving Suggestions and Storage

Egg fried rice is best served immediately, garnished with fresh green onions for that final touch of flavor. Pair it with a side of your favorite protein, such as grilled chicken, shrimp, or tofu, to make it a complete meal. You can also serve it with a splash of extra soy sauce or a side of sweet chili sauce for added depth.

If you end up with leftovers, store them in an airtight container in the fridge for up to three days. To reheat, use a skillet over medium heat, adding a splash of water to help steam and revive the rice without drying it out. Avoid using a microwave for reheating as it can make the rice gummy and less enjoyable.

Ingredients

Main Ingredients

2 cups cooked rice
2 eggs
1 cup mixed vegetables (carrots, peas, corn)
2 tablespoons soy sauce
1 tablespoon vegetable oil
Green onions for garnish

Feel free to adjust the vegetables according to what you have on hand!

Instructions

Heat the Oil

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

Scramble the Eggs

Crack the eggs into the pan and scramble them quickly until just set. Remove from the pan and set aside.

Stir-Fry Vegetables

In the same pan, add the mixed vegetables and stir-fry for about 2 minutes until they are tender.

Add Rice and Soy Sauce

Add the cold cooked rice to the pan along with the soy sauce. Stir well to combine all ingredients.

Combine Everything

Finally, fold the scrambled eggs back into the rice mixture and stir until heated through.

Serve

Serve hot, garnished with chopped green onions.

Enjoy your quick and delicious meal!

Pro Tips

For added flavor, consider using sesame oil instead of vegetable oil, and do not forget to season your rice with salt and pepper for enhanced taste.

Ingredient Insights

The use of soy sauce in this recipe not only seasons the rice but also contributes a savory umami flavor that enhances the overall taste profile. Depending on your dietary preferences, you can opt for low-sodium soy sauce or even tamari as a gluten-free alternative. This flexibility ensures that you can enjoy fried rice without compromising on flavor or dietary restrictions.

Mixed vegetables are a wonderful way to pack nutrition into this dish. In addition to color and texture, they provide essential vitamins and fibers, making this a more wholesome meal. Feel free to mix fresh veggies or use frozen options; just remember to thaw and pat dry frozen veggies to avoid excess moisture in the dish.

Troubleshooting Tips

If your fried rice turns out too greasy or mushy, it might be due to using too much oil or fresh rice. Ensure you’re sticking to the recommended quantities and that your rice is appropriately cooled. A good rule of thumb is one tablespoon of oil for every cup of rice used. If you’re concerned about getting the oil right, start with less and add more as needed for frying.

In case your rice ends up being too dry, you can sprinkle a few teaspoons of water over it as it reheats in the skillet. Stir gently to hydrate the grains without making them soggy. It’s all about achieving the right balance for that ideal egg fried rice consistency!

Scaling the Recipe

This egg fried rice recipe is easily scalable. If you're cooking for a larger group, consider doubling the ingredients while maintaining the same proportion of soy sauce and oil. Just be mindful not to overcrowd the pan, which can cause steaming rather than frying. You might need to work in batches for optimal texture and flavor.

When scaling, be sure to adjust cooking times slightly. As the quantity increases, the rice may take a minute or two longer to heat through, so keep an eye on it—stir frequently until everything is steaming and well combined. This approach ensures that each bite remains flavorful, no matter the serving size.

Questions About Recipes

→ Can I use day-old rice?

Absolutely! Day-old rice works best for fried rice as it's less sticky and cooks up nicely.

→ What vegetables can I use?

You can use any vegetables you like, such as bell peppers, broccoli, or snap peas, depending on your preference.

→ Can I make this recipe vegan?

Yes! Just replace the eggs with tofu or omit them entirely for a delicious vegan version.

→ How do I reheat fried rice?

You can reheat it in the microwave or on the stovetop, adding a splash of water to prevent it from drying out.