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 (peas, carrots, corn); 2 tablespoons soy sauce; 1 tablespoon vegetable oil; 2 green onions, chopped; Salt and pepper to taste

Highlighted under: Effortless Cooking

I love whipping up quick meals, and this 10-minute egg fried rice has become a dinner staple in my home. With just a few ingredients and minimal prep, I can have a delicious and satisfying meal on the table in no time. The best part is how adaptable this dish is—throw in whatever veggies I have on hand, and I still get that comforting fried rice flavor. It’s perfect for those busy weeknights when time is of the essence but I still want something tasty and homemade.

Created by

Olivia Hayes

Last updated on 2026-01-26T21:49:38.191Z

Every time I'm in a rush, I can count on this egg fried rice to save the day. I’ve refined my technique over the years, and now I know the secret is using cold, day-old rice. It helps prevent the rice from turning mushy and gives each grain that perfect chewy texture. Trust me, the taste difference is noteworthy!

I remember one night when I didn’t have much in my fridge. I tossed in some leftover peas and diced carrots, and it turned out better than I expected. Now, I encourage everyone to be creative—use up whatever veggies you have! This quick dish is truly about flexibility and making the most of what’s on hand.

Why You'll Love This Recipe
Quick to prepare, perfect for a busy weeknight dinner.
Versatile: use up leftover vegetables for added flavor.
Rich in protein from the eggs, making it a nutritious choice.

Mastering the Ingredients

The foundation of this egg fried rice is day-old cooked rice. Using rice that has been refrigerated allows it to dry out slightly, ensuring that it doesn't clump together during cooking. If you're short on time, you can also spread freshly cooked rice on a baking sheet and refrigerate it for about 30 minutes to achieve a similar texture. This step is crucial for achieving that fluffy, non-sticky consistency that every fried rice should have.

For the mixed vegetables, I like to use a combination of peas, carrots, and corn, but feel free to adapt this based on what you have on hand. Fresh vegetables can be used instead of frozen, though you'll need to stir-fry them slightly longer—about 4-5 minutes—to ensure they are tender. Adding a bit of bell pepper, broccoli, or even snap peas will not only infuse the dish with color but also increase its nutritional value.

Perfecting the Cooking Technique

When scrambling the eggs, it's important to keep the heat at medium. Cooking them too quickly can lead to rubbery eggs, while cooking them too slowly can cause them to burn. Aim for soft, fluffy curds, which typically takes about 2 minutes. Once fully cooked, removing them from the skillet stops the cooking process and prevents them from drying out—a small but essential step to maintain the right texture.

After adding the cold rice to the skillet, make sure to break up any clumps with a spatula. This helps coat each grain evenly with soy sauce. Keep the heat at medium-high after adding the rice for about 3-5 minutes, stirring frequently. You'll know it's ready when the rice is heated through and has a glossy sheen from the soy sauce. If you notice the rice beginning to stick, simply add a splash of water to loosen it up.

Ingredients

Ingredients for Egg Fried Rice

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

Feel free to adjust the quantities according to your taste!

Instructions

Prepare the Ingredients

Gather all the necessary ingredients and ensure that your rice is cold.

Scramble the Eggs

In a large skillet or wok, heat the vegetable oil over medium heat. Beat the eggs in a bowl, then pour them into the skillet. Scramble until fully cooked, then transfer to a plate.

Cook the Vegetables

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

Add the Rice

Add the cold rice to the skillet with the vegetables. Pour the soy sauce over the rice and mix well, ensuring all grains are coated.

Combine Everything

Return the scrambled eggs to the skillet, add the chopped green onions, and season with salt and pepper. Stir everything together until heated through.

Serve

Remove from heat and serve hot. Enjoy your meal!

Customize with your favorite sauces or spices for a unique twist!

Pro Tips

For added flavor, consider adding sesame oil or a dash of chili sauce while cooking.

Storage and Reheating

Once you've enjoyed your egg fried rice, any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place it in a skillet over medium heat with a splash of water or a bit of oil. Stir-fry for about 3-5 minutes until heated through. This method helps to restore moisture to the rice, ensuring it doesn't dry out during reheating.

For longer-term storage, consider freezing the egg fried rice. Let it cool completely before transferring it to freezer-safe bags, pressing out as much air as possible. It can be frozen for up to 2 months. When you're ready to eat, thaw it overnight in the fridge before reheating, allowing for a better texture when warmed.

Creative Variations

This recipe is a blank canvas, allowing you to customize it according to your taste. For those who enjoy a kick, try adding a teaspoon of sesame oil or a splash of sriracha for some heat during the final mixing stage. Alternatively, toss in some cooked shrimp or chicken for added protein and flair—just make sure to warm them through alongside the rice.

You can also experiment with different sauces beyond soy sauce. A dash of oyster sauce, teriyaki sauce, or even a hint of hoisin sauce can introduce exciting flavors. If you're looking for a gluten-free option, make sure to choose gluten-free soy sauce or tamari, which can work beautifully as an alternative.

Questions About Recipes

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

Yes, but it’s best to cool the fresh rice completely before using to avoid mushiness.

→ What vegetables can I add to this dish?

Feel free to use any vegetables you like, such as bell peppers, broccoli, or zucchini.

→ How can I make this dish vegetarian?

Simply omit the eggs or replace them with scrambled tofu for a plant-based alternative.

→ Can I freeze the leftovers?

Yes, it’s best to store them in an airtight container and consume within 3 months.