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, beaten; 1 cup mixed vegetables (carrots, peas, bell peppers); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 green onions, sliced; Salt and pepper to taste; Cooking oil for frying

Highlighted under: Easy Meal Solutions

I love how simple ingredients can come together to create a delicious dish like this 10-minute egg fried rice. In just a short time, I can whip up a meal that’s not only satisfying but also incredibly flavorful. The beauty of this recipe lies in its versatility; I often customize it with whatever veggies I have on hand. Plus, this recipe is perfect for a quick weeknight dinner or a satisfying lunch when I’m short on time. Let's dive into this easy, one-pan dish that never fails to impress.

Created by

Rowan Tate

Last updated on 2026-01-26T22:07:34.759Z

As I experimented with this quick egg fried rice, I discovered that the key is to use leftover rice for the best texture. It takes just a few minutes to toss everything together in a hot pan. One of my favorite touches is adding a sprinkle of sesame oil right at the end—it elevates the dish's flavor profile beautifully.

Over the years, I've tried various vegetables and seasonings, and I’ve learned that fresh scallions and frozen peas give the perfect bite, adding freshness and color. This recipe has become a staple in my kitchen, and I believe it will be a beloved favorite in yours too!

        Why You'll Love This Recipe
        Quick cooking time makes it perfect for busy weeknights
Delicious combination of flavors with customizable vegetables
One-pan meal means less cleanup and more time to enjoy

      

Essential Cooking Techniques

Perfecting the scramble is key to achieving fluffy and well-cooked eggs. Make sure to use medium-high heat, which allows the eggs to cook quickly without becoming rubbery. As you scramble, continuously move the eggs around the pan for even cooking. Once they are just set, remove them promptly, as they will continue to cook off the heat.

Stir-frying the vegetables requires quick and even cooking to maintain their crispness. Use a wok or a large non-stick pan to allow for maximum heat distribution. Keep the vegetables moving in the pan for about two minutes. They should retain their vibrant colors and slight crunch to complement the tender rice.

Ingredient Insights

Using day-old rice is a game-changer for fried rice dishes. Freshly cooked rice tends to be too moist and can become mushy when stir-fried. Day-old rice is drier and allows the grains to separate easily, giving your dish a satisfying texture. If you don’t have leftover rice, spread freshly cooked rice on a tray to cool down and dry out for about 30 minutes before using.

Vegetable choices can really influence the dish’s flavor and texture. Carrots, peas, and bell peppers offer sweetness and bite, but you can easily swap in broccoli, zucchini, or any seasonal vegetables. Adjust the sautéing time accordingly; sturdier veggies might need an extra minute to soften.

Ingredients

Ingredients for Egg Fried Rice

2 cups cooked rice (preferably day-old)
2 large eggs, beaten
1 cup mixed vegetables (carrots, peas, bell peppers)
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, sliced
Salt and pepper to taste
Cooking oil for frying

Gather all ingredients and have them ready for a quick preparation.

Instructions

Steps

Heat the pan

In a large non-stick pan or wok, heat 1 tablespoon of cooking oil over medium-high heat.

Scramble the eggs

Pour the beaten eggs into the pan and scramble them until fully cooked. Remove them from the pan and set aside.

Stir fry vegetables

In the same pan, add a bit more oil if necessary. Add the mixed vegetables and stir-fry for about 2 minutes until heated through.

Combine with rice

Add the cooked rice to the pan, breaking up any clumps. Stir in the soy sauce and mix well.

Add eggs and finish

Return the cooked eggs to the pan, add sesame oil, and toss everything together. Season with salt, pepper, and green onions to taste.

Serve hot and enjoy your quick meal!

Pro Tips

For best results, always use cold, day-old rice
it reduces stickiness and gives a better texture.

Make-Ahead and Storage Tips

If you’re planning to make egg fried rice in advance, consider preparing the vegetables and rice separately, then store them in the refrigerator for up to two days. The day you plan to serve, you can quickly stir-fry everything together for a speedy meal. Avoid combining everything in advance, as it may lead to sogginess in texture.

For leftovers, store egg fried rice in an airtight container in the fridge for up to three days. When reheating, use a skillet on medium heat, adding a splash of water to prevent the rice from drying out. Cover the pan for a few minutes to steam it gently, ensuring even heating.

Variations to Try

This egg fried rice serves as a fantastic base to introduce different proteins. Consider adding cooked chicken, shrimp, or tofu to enhance the dish further. If using cooked proteins, add them alongside the vegetables to mingle with their flavors. Ensure they are heated through before serving.

Feel free to experiment with sauces beyond soy sauce. A dash of oyster sauce or a sprinkle of sriracha can add a unique flair, bringing your fried rice to a new level. Should you prefer a different flavor profile, a touch of coconut aminos makes for a soy-free option that still delivers a savory taste.

Questions About Recipes

→ Can I use fresh rice for this recipe?

It’s best to use day-old rice as it gives the best texture. Fresh rice can be sticky.

→ What vegetables can I use?

You can use any mix of vegetables you prefer, such as peas, carrots, corn, or bell peppers.

→ Is this recipe gluten-free?

You can make it gluten-free by replacing soy sauce with tamari or another gluten-free soy sauce alternative.

→ Can I add protein to this dish?

Absolutely! Feel free to add cooked chicken, shrimp, or tofu for extra protein.