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 large eggs; 1 cup mixed frozen vegetables (peas and carrots); 2 tablespoons soy sauce; 1 tablespoon vegetable oil; Salt and pepper, to taste; Green onions, chopped, for garnish

Highlighted under: Fast & Flavorful

I love making this Quick & Easy 10-Minute Egg Fried Rice whenever I'm in a hurry but want something satisfying. It combines perfectly cooked rice with eggs and vibrant vegetables, all coming together in just 10 minutes. This dish is great for using up leftover rice or vegetables, and it’s truly customizable based on what I have on hand. Plus, it’s a one-pan wonder, making clean-up a breeze. Trust me, once you try it, this will be your go-to meal for busy weeknights!

Created by

Lillian Hayes

Last updated on 2026-01-26T22:43:34.496Z

When I first stumbled upon the idea of making egg fried rice in just 10 minutes, it felt like a revelation. I tested this out on a particularly busy evening, and the result was a delightful dish that didn’t skimp on flavor despite the speed. Using pre-cooked rice really cuts down on the time, and I find that a mix of frozen peas and carrots gives it an appealing color.

What I love about this recipe is how adaptable it is. I've tried adding different proteins like shrimp or chicken, and it still turns out wonderfully. Plus, the fresh scrambled eggs mixed in give a comforting richness to every bite, making it a complete meal in no time.

Why You Will Love This Recipe
Quick prep and cook time perfect for busy weeknights.
Versatile ingredient options to suit your taste.
Delicious way to use leftover rice from earlier meals.

Choosing the Right Rice

Using the right type of rice is crucial for achieving the perfect texture in your egg fried rice. While any rice works, day-old rice that has been cooled in the refrigerator is ideal. This minimizes moisture, preventing your dish from becoming mushy. If you don’t have leftover rice, cook your rice with slightly less water than usual, then spread it out on a tray to cool before using it in this recipe.

For a different flavor profile, consider using jasmine rice for its fragrant aroma or brown rice for added nutrition. Just keep in mind that if you use brown rice, it will alter the cooking time slightly—ensure it's pre-cooked as this recipe calls for quick preparation.

Getting the Perfect Scramble

When scrambling the eggs, make sure to do it in a hot pan to achieve fluffy curds. Use medium-high heat and scramble until the eggs are just set; they should still be slightly creamy, as they'll continue cooking with residual heat after you remove them. This technique ensures that the eggs remain tender rather than becoming rubbery.

You can enhance the eggs with a dash of soy sauce or sesame oil while scrambling to infuse them with extra flavor. If you're looking for added richness, whisk in a splash of milk or cream before cooking for a creamier egg texture.

Storage and Serving Suggestions

This egg fried rice is great for meal prep; you can store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water to prevent it from drying out, then cover the pan and heat it over medium heat until warmed through, about 5–7 minutes.

Try serving this dish with proteins like grilled chicken, shrimp, or tofu to create a more filling meal. You can also elevate it with a drizzle of sriracha or a sprinkle of sesame seeds for added crunch. For a fresh touch, serve alongside a simple cucumber salad.

Ingredients

Gather these ingredients before you start cooking:

For the Fried Rice

2 cups cooked rice (preferably cold)
2 large eggs
1 cup mixed frozen vegetables (peas and carrots)
2 tablespoons soy sauce
1 tablespoon vegetable oil
Salt and pepper, to taste
Green onions, chopped, for garnish

Make sure you have everything ready before you begin cooking to keep the process smooth.

Instructions

Follow these steps to make your egg fried rice:

Heat the Pan

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

Scramble the Eggs

Add the beaten eggs and scramble until just set, then remove from the pan and set aside.

Cook the Vegetables

In the same pan, add the mixed vegetables and stir-fry for about 2 minutes until heated through.

Add the Rice

Add the cold rice to the pan, breaking up clumps, and stir-fry for another 2-3 minutes.

Combine and Season

Return the scrambled eggs to the pan, add soy sauce, and season with salt and pepper. Stir to combine everything well.

Serve

Remove from heat and garnish with chopped green onions before serving.

Enjoy your quick and easy meal!

Pro Tips

For the best texture, use day-old rice that's been refrigerated overnight. It separates better and gives a nice bite to the fried rice.

Ingredient Substitutions

You can easily adapt this fried rice recipe based on what you have in your pantry. If you don’t have mixed frozen vegetables, fresh vegetables like bell peppers, broccoli, or snap peas work wonderfully. Just chop them into small, even pieces to ensure they cook quickly and evenly.

For a vegetarian or vegan option, swap the eggs for scrambled tofu seasoned with turmeric and nutritional yeast, which will give you a similar texture and a hint of flavor without the eggs.

Troubleshooting Common Issues

If your fried rice turns out too sticky, it could be due to using fresh rice that hasn't cooled sufficiently. Always start with cold, day-old rice if possible, and make sure to break up clumps before adding it to the pan. This ensures even frying and prevents sogginess.

Should you find the flavors lacking, a simple solution is to add more soy sauce incrementally or incorporate a pinch of garlic powder or onion powder while stir-frying the vegetables for an added depth of flavor.

Scaling Up the Recipe

This recipe is easily scalable. For larger gatherings, simply double or triple the ingredient quantities while keeping the same cooking times. Just ensure your pan or wok is large enough to accommodate the increased volume; if necessary, cook in batches to prevent overcrowding, which can lead to uneven cooking.

When scaling up, consider the ratios of your ingredients to maintain balance. More rice may require a bit more soy sauce or seasoning to ensure each bite is flavorful, so taste as you go and adjust accordingly.

Questions About Recipes

→ Can I use cauliflower rice instead?

Absolutely! Cauliflower rice is a great low-carb option that works well in this recipe.

→ What if I don’t have frozen vegetables?

You can use any fresh vegetables you have on hand, like bell peppers or broccoli.

→ Can I add meat to the fried rice?

Yes! Diced chicken, shrimp, or pork can be added for extra protein.

→ How can I make it spicier?

Add some sriracha or chili flakes while cooking for an extra kick!