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, beaten; 1 tablespoon vegetable oil; 2 tablespoons soy sauce; 1/2 cup frozen peas and carrots mix; 1 green onion, sliced; Salt and pepper to taste

Highlighted under: Effortless Eats

I absolutely love whipping up this Quick & Easy 10-Minute Egg Fried Rice whenever I need a speedy yet satisfying meal. With just a handful of ingredients and a hot skillet, I can transform leftover rice into a delightful dish that captures the essence of comfort food. The best part? It’s so versatile! Whether I spice it up with some veggies or keep it simple with just egg and soy sauce, this recipe never fails to hit the spot in a fraction of the time.

Created by

Tabitha Green

Last updated on 2026-01-27T00:47:34.740Z

I've been making this egg fried rice for years, and it has become my go-to recipe for a quick lunch or dinner. The key to making it great is using cold, leftover rice as it prevents the dish from becoming mushy. I often add some frozen peas and carrots for extra flavor and nutrition, and the vibrant colors make the dish even more appealing.

What I love about this recipe is its adaptability. If I have some leftover chicken or shrimp, I’ll toss that in too. A splash of sesame oil at the end elevates the flavor profile, giving it an authentic Asian touch that reminds me of my favorite takeout spots.

Why You Will Love This Recipe
Quick preparation time makes it perfect for busy weeknights
Versatile base that allows customization with any protein or veggies
Deliciously satisfying with rich soy flavor and fluffy egg

Perfecting Your Egg Fried Rice

Achieving the ideal egg fried rice begins with properly cooked rice. Using cold leftover rice is crucial; freshly cooked rice tends to be too moist and sticky, making it difficult to achieve that desired fluffy texture. If you don’t have leftovers, you can spread freshly cooked rice on a baking sheet to cool and dry out for about 30 minutes before using it in this recipe.

When scrambling the eggs, keep an eye on the heat. Cooking them at medium-high ensures they remain fluffy, with a soft curd. Overcooking can lead to tough, rubbery eggs, a common misstep in fried rice. As soon as they are set and slightly undercooked, remove them from the skillet, as they will continue cooking in residual heat.

Flavor Boosters and Variations

While this recipe is delicious as is, consider adding a dash of sesame oil or a sprinkle of chili flakes for an extra depth of flavor. You can also enhance the dish by incorporating other vegetables like bell peppers or broccoli, giving additional color and nutrients. Just adjust the cooking time to ensure everything is heated through and maintains a bright, fresh appearance.

For added protein, try mixing in some cooked chicken, shrimp, or tofu. For a vegetarian spin, substitute the eggs with scrambled tofu for a plant-based alternative that still offers protein and texture. Just remember to adjust the seasoning accordingly since these proteins can absorb more flavors.

Ingredients

Gather these simple ingredients to make your egg fried rice:

Ingredients

2 cups cooked rice (preferably cold)
2 eggs, beaten
1 tablespoon vegetable oil
2 tablespoons soy sauce
1/2 cup frozen peas and carrots mix
1 green onion, sliced
Salt and pepper to taste

Make sure to have everything ready before you start cooking to ensure a smooth process!

Instructions

Follow these simple steps for perfect egg fried rice:

Heat the Oil

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

Scramble the Eggs

Add the beaten eggs to the skillet and scramble them until fully cooked. Remove them from the skillet and set aside.

Stir-Fry the Rice

In the same skillet, add the cold rice, breaking up any clumps. Stir-fry for about 2 minutes until heated through.

Add Ingredients

Stir in the frozen peas and carrots, soy sauce, scrambled eggs, and green onion. Mix well and cook for another 1-2 minutes. Season with salt and pepper to taste.

Serve hot, and enjoy your delicious homemade egg fried rice!

Pro Tips

For best results, use day-old rice to achieve a fluffy texture. Don't hesitate to experiment with adding your favorite proteins or vegetables!

Storage Tips

If you have leftovers, store your egg fried rice in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium heat for best results, adding a splash of water to help rejuvenate it and prevent dryness. Stir frequently until it’s heated through, about 3-5 minutes.

For longer storage, consider freezing egg fried rice. Spread it in a single layer on a baking sheet to freeze it individually before transferring to a freezer-safe bag. It will keep for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then warm it in a skillet or microwave.

Serving Suggestions

Egg fried rice can be enjoyed as a standalone dish, but it pairs wonderfully with many sides. Consider serving it alongside crispy spring rolls or a light cucumber salad for a refreshing contrast. You can also add a protein source like grilled chicken or beef skewers to round out your meal.

For a more elevating experience, drizzle some additional soy sauce or homemade teriyaki sauce over the top just before serving to enhance the flavors. A sprinkle of sesame seeds and a few slices of fresh chili not only add visual appeal but also provide a delightful crunch to each bite.

Questions About Recipes

→ Can I use fresh rice instead of leftover?

Using fresh rice can make the dish mushy. It's best to use cold, day-old rice.

→ What vegetables can I add?

You can add virtually any vegetable like bell peppers, corn, or broccoli. Just ensure they are cooked before adding.

→ How can I make this dish vegetarian?

Simply omit the eggs and add tofu for protein, or replace it with more vegetables.

→ Can I make this in advance?

While it's best fresh, you can store leftovers in an airtight container in the fridge for up to three days.