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 jasmine rice; 2 large eggs; 1 cup mixed vegetables (carrots, peas, corn); 2 tablespoons soy sauce; 2 tablespoons vegetable oil; 1 green onion, chopped; Salt and pepper to taste

Highlighted under: Quick Everyday Eats

I love whipping up this Quick & Easy 10-Minute Egg Fried Rice on busy weeknights. It’s a fantastic dish that comes together in under ten minutes, making it perfect for those 'I-have-no-time' days. Using leftover rice is a game changer here, as it ensures that every grain gets heated perfectly and has a delightful texture. Plus, with just a few simple ingredients that I usually have on hand, it’s a fuss-free meal that satisfies my cravings. Absolutely delicious and efficient!

Created by

Talia Preston

Last updated on 2026-01-26T23:55:34.716Z

I remember the first time I made this egg fried rice. It was a rainy day, and I had some leftover rice that needed to be used up. I decided to toss in a couple of eggs, some soy sauce, and whatever vegetables I had in the fridge. The result was so surprisingly flavorful that I began to make it regularly. It quickly became one of my go-to recipes for quick, satisfying meals!

One specific tip I’ve learned along the way is to use cold, day-old rice instead of freshly cooked. This helps to prevent the rice from becoming mushy and allows it to get that nice, separate texture that makes fried rice so enjoyable. Trust me, it makes all the difference!

Why You'll Love This Recipe
Can be made in just 10 minutes
Highly customizable with whatever veggies or proteins you have on hand
Perfectly fluffy rice that absorbs flavor wonderfully

Mastering the Rice

The key to achieving perfectly fried rice lies in the type of rice and how it’s prepared. For this dish, jasmine rice is my go-to because of its slightly sticky yet fluffy texture that adds an aromatic quality. However, day-old rice is ideal since it's drier and won’t clump together during frying. If using fresh rice, spread it out on a plate to cool for about 15 minutes. This helps break up the grains and allows for even frying when you toss it in the skillet.

When frying the rice, it’s crucial to use high heat to achieve that coveted slight crisp on the edges without overcooking the vegetables. I recommend a non-stick skillet or a well-seasoned wok, as this prevents sticking and ensures even browning. Keep stirring the rice every 30 seconds to avoid burning and to allow it to heat uniformly. You’ll know it’s ready when it starts to shimmer and glisten from the oil.

Veggie Variations

This egg fried rice recipe is incredibly versatile; you can easily adapt it based on what veggies you have available. For instance, if you’re in the mood for a colorful touch, adding bell peppers, zucchini, or baby spinach can elevate the dish. Just be sure to adjust cooking times appropriately: softer veggies like spinach need only a quick toss, while tougher ones like carrots should be cooked longer until tender yet still vibrant.

For a more substantial meal, feel free to toss in your favorite proteins. Cooked chicken, shrimp, or even tofu can make this a heartier dish. Consider marinating your protein in soy sauce or sesame oil beforehand for enhanced flavors. Just ensure the protein is cooked through before mixing in with the rice to maintain the dish's balance.

Serving Suggestions

Egg fried rice is delicious on its own but also pairs wonderfully with a variety of side dishes. I love serving it alongside a light Asian slaw or alongside some miso soup for a complete meal. You could also dish it up as a base for grilled meat or fish, adding a satisfying crunch and contrasting flavors to your plate.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply stir-fry in a skillet over medium heat for about 3-5 minutes, or until heated through. Add a splash of soy sauce or sesame oil to revive those flavors. Freezing is also an option; just remember to cool the fried rice completely before transferring it to freezer-safe bags. It can be kept for up to two months.

Ingredients

For the Egg Fried Rice

2 cups cooked jasmine rice
2 large eggs
1 cup mixed vegetables (carrots, peas, corn)
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 green onion, chopped
Salt and pepper to taste

Instructions

Prepare the Ingredients

Gather all the ingredients. If your rice is fresh, spread it out on a plate to cool it down while you prepare the other ingredients.

Cook the Eggs

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Once hot, add the eggs and scramble until fully cooked. Remove them from the skillet and set aside.

Fry the Rice

Add the remaining tablespoon of vegetable oil to the skillet. Stir in the mixed vegetables and cook for 1-2 minutes until they're slightly tender.

Combine Everything

Add the cooked rice, scrambled eggs, and soy sauce. Stir well to combine and heat through. Season with salt and pepper to taste. Finally, garnish with chopped green onions.

Serve hot and enjoy your quick egg fried rice!

Pro Tips

For extra flavor, feel free to add a drizzle of sesame oil or some garlic while cooking the vegetables. You can also swap the vegetables based on what's available in your fridge.

Tips for Perfect Eggs

When scrambling the eggs, be mindful of the heat level. Medium heat is ideal; too high and they can become rubbery instead of fluffy. You want the eggs to be soft and slightly creamy, so cooking them for about 2-3 minutes should achieve the perfect texture. Stirring gently allows for more even cooking, so avoid rushing this step.

If you’re looking to add more flavor to the scrambled eggs, consider mixing in a dash of soy sauce or sesame oil while cooking. This adds a depth of flavor that beautifully complements the fried rice without overpowering it. Just be careful with salt, as the soy sauce already contributes sodium to the dish.

Common Mistakes to Avoid

A common mistake is using wet rice, which can lead to mushy fried rice. Ensure that your rice has cooled properly and spread it out to dry if necessary. If you find your rice is still too sticky, try breaking up clumps with a fork before adding it to the pan. This helps achieve that desirable, separate grain texture.

Another thing to avoid is crowding the skillet. If you’re making a larger batch, fry the rice in batches instead of all at once. This allows the rice to fry properly and develop some caramelization instead of just steaming. Keeping the heat high and the ingredients moving will also contribute to a nice, glossy finish.

Storage and Reheating

When storing fried rice, it’s important to cool it down before placing it in the refrigerator. Doing this within two hours of cooking prevents bacteria growth. If you find yourself with a large quantity that you can’t finish in a few days, consider freezing some. Portion it out into single servings to make reheating easier.

To reheat, I recommend avoiding the microwave if possible, as it tends to make rice mushy. Instead, use a skillet with a touch of oil over medium heat, stirring occasionally until warmed through. Adding a splash of water can help steam it and prevent dryness. This way, you can revive that delightful texture and flavor with minimal effort.

Questions About Recipes

→ Can I use leftover rice?

Yes, leftover rice is ideal for fried rice as it has dried out a bit, making it less sticky.

→ What vegetables work best in this recipe?

You can use any vegetables you like, such as bell peppers, broccoli, or even frozen mixed veggies.

→ Can I add protein to this dish?

Absolutely! You can add cooked chicken, shrimp, or tofu to make it more filling.

→ Is this recipe gluten-free?

To make it gluten-free, use tamari in place of soy sauce.