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; 1 cup mixed vegetables (peas, carrots, bell peppers); 2 tablespoons soy sauce; 1 tablespoon cooking oil; 2 green onions, chopped; Salt and pepper to taste

Highlighted under: Quick Prep Plates

I absolutely love making Quick & Easy 10-Minute Egg Fried Rice when I need a meal that’s both speedy and satisfying! It's my go-to recipe because I can whip it up in just a few minutes using leftover rice and whatever veggies I have on hand. The combination of fluffy eggs, savory soy sauce, and fresh herbs creates a delightful dish that’s perfect for lunch or dinner. Plus, it's so versatile that I can easily customize it based on my cravings!

Created by

Emily

Last updated on 2026-01-26T22:43:34.880Z

I remember the first time I made this egg fried rice. I was short on time and didn’t want to compromise on flavor. Using pre-cooked rice, I managed to have a delicious dish ready in only 10 minutes! This method works beautifully because the cold rice separates well, allowing each grain to get a nice sheen from the oil.

Another time-saving tip is to pre-chop any vegetables you plan to use. I often keep bell peppers and peas in my fridge, so I can simply toss them in. These tweaks allow for amazing flavor without the need for hours in the kitchen.

Why You Will Love This Recipe
Fast and simple preparation for busy days
Customizable with your favorite vegetables
Deliciously savory and satisfying

Understanding the Ingredients

The key to a successful fried rice lies in the rice itself. Day-old rice is ideal because it has had time to dry out in the fridge, making it less sticky when stir-fried. If you’re using freshly cooked rice, spread it on a baking sheet to cool for about 30 minutes to achieve that perfect fluffy texture. Avoid using too much water when cooking your rice to prevent clumping.

Eggs play a crucial role in adding protein and richness to this dish. Scrambling the eggs first allows them to maintain their fluffy texture and distinct flavor, which enhances the overall experience. I suggest using medium heat when scrambling to avoid overcooking the eggs, which can result in a rubbery texture.

Cooking Techniques to Master

Stir-frying is the heart of this recipe, and it’s essential to keep your ingredients moving in the pan. Using a well-seasoned wok or a large, non-stick skillet will help prevent sticking and ensure even cooking. Maintain a medium-high heat while cooking, and be ready to adjust your burner as needed. If your vegetables start browning too quickly, lower the heat slightly to prevent them from burning.

When combining the rice and soy sauce, try adding the soy sauce gradually, mixing until the rice is evenly coated. This not only helps to evenly distribute the flavor but also prevents the rice from becoming overly salty. Stir-fry everything for an additional 2-3 minutes until heated through and starting to show little golden edges.

Ingredients

Egg Fried Rice Ingredients

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

Cooking Steps

Prepare the Ingredients

Gather all ingredients. If using day-old rice, ensure it's not clumped together.

Scramble the Eggs

In a large pan or wok, heat the oil over medium heat. Beat the eggs in a bowl and pour them into the pan. Stir until scrambled and fully cooked, then remove from the pan and set aside.

Stir-Fry the Vegetables

In the same pan, add a bit more oil if necessary. Add the mixed vegetables and stir-fry for about 2-3 minutes until they are tender.

Combine Everything

Add the cold rice to the pan and pour the soy sauce over it. Stir everything together until the rice is heated through. Return the scrambled eggs to the pan and mix well.

Finish and Serve

Add chopped green onions, salt, and pepper to taste. Serve hot and enjoy your quick meal!

Pro Tips

For extra flavor, consider adding a splash of sesame oil or your favorite spices to the stir-fry.

Storage and Make-Ahead Tips

This egg fried rice is an excellent dish for meal prep! You can make a larger batch and store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of water to the rice and microwave in short intervals, stirring in between, until heated through. You can also re-fry it on the stovetop with a bit of oil for that fresh-cooked texture.

If you're looking to save time, feel free to prepare your mixed vegetables ahead of time. Chopping bell peppers, peas, and carrots can be done the night before, allowing for quick assembly when you’re ready to cook. These prepped ingredients can be stored in the fridge in a sealed container for up to two days.

Variations to Try

This recipe is ideal for customization! For a protein boost, consider adding cooked chicken, shrimp, or tofu. Simply stir-fry it along with the vegetables for a complete meal. You can also experiment with different sauces, such as oyster sauce or teriyaki, for a unique flavor profile.

Herbs can elevate the dish even further. Fresh cilantro or basil can add a delightful freshness when sprinkled on top just before serving. Additionally, a squeeze of lime juice can bring a zesty brightness that pairs well with the savory notes of soy sauce.

Questions About Recipes

→ Can I use frozen vegetables?

Absolutely! Frozen vegetables work great in this recipe and save you extra prep time.

→ What if I don't have leftover rice?

You can cook rice fresh and let it cool for a bit before using it in this dish.

→ Can I make this vegetarian?

Yes! Just skip the eggs or substitute with tofu for a delicious vegetarian option.

→ How can I store leftovers?

Store any leftovers in an airtight container and keep them in the fridge for up to 3 days.