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 day-old cooked rice; 2 large eggs; 1 cup mixed vegetables (carrots, peas, corn); 2 tablespoons soy sauce; 1 tablespoon vegetable oil; 2 green onions, chopped; Salt and pepper to taste

Highlighted under: Simple Meal Magic

I love whipping up a quick meal that’s not only delicious but also satisfying. This Quick & Easy 10-Minute Egg Fried Rice has become a go-to dish for me on busy days. With just a few basic ingredients and a little cooking magic, I can serve a wholesome meal in under 10 minutes. The best part? It’s versatile, allowing me to toss in any leftover veggies I have on hand. This dish truly proves that you can create something exceptional with minimal effort.

Created by

Summer Blake

Last updated on 2026-01-27T00:51:35.522Z

When I first tried making egg fried rice, I wasn’t sure how it would turn out. To my surprise, it not only tasted great, but it also brought back memories of my favorite takeout from childhood. I discovered that using day-old rice is key; it helps achieve that perfect chewy texture and prevents the dish from becoming mushy. The secret is to fry the rice on high heat for just a short time, allowing the egg to coat the grains beautifully.

As I experimented with different ingredients, I found that adding a splash of soy sauce and a sprinkle of green onions elevates the flavor remarkably. This dish is so adaptable—whether I add peas, carrots, or leftover protein, it turns out delicious every time! I appreciate how quickly it comes together, making it ideal for a satisfying weeknight dinner or a quick lunch.

Why You'll Love This Recipe
Ready in just 10 minutes for those busy weeknights
Customizable with your favorite veggies or proteins
Authentic taste that rivals your favorite takeout

Ingredients

For the Egg Fried Rice

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

Instructions

Prepare the Ingredients

Gather all the ingredients and ensure the rice is cold and separated to prevent clumping.

Heat the Oil

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

Cook the Eggs

Crack the eggs into the pan and scramble until fully cooked. Remove from the pan and set aside.

Fry the Rice

Add the cold rice to the pan, stirring continuously to break up any clumps. Fry for about 2 minutes.

Add Vegetables and Seasoning

Stir in the mixed vegetables and soy sauce. Cook for another 2 minutes until heated through.

Combine and Serve

Fold in the scrambled eggs and green onions. Season with salt and pepper to taste, then serve hot.

Pro Tips

For extra flavor, consider adding a dash of sesame oil or some cooked chicken or shrimp. Always use cold, day-old rice for the best texture.

Questions About Recipes

→ Can I use fresh rice instead of day-old rice?

Using day-old rice is best for texture, but if you're short on time, make sure to let freshly cooked rice cool completely before using.

→ What vegetables can I add?

Feel free to add any vegetables you enjoy, such as bell peppers, broccoli, or snap peas. Just chop them small for even cooking.

→ Can I make this dish vegan?

Absolutely! Just replace the eggs with scrambled tofu or chickpea flour mixed with water.

→ How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.