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 jasmine rice (preferably day-old); 2 tablespoons vegetable oil; 2 eggs, beaten; 1 cup mixed vegetables (peas, carrots, corn); 3 tablespoons soy sauce; 1 teaspoon sesame oil; Chopped green onions, for garnish

Highlighted under: Rapid Kitchen

I love how quickly this Quick & Easy 10-Minute Egg Fried Rice comes together, making it my go-to recipe for busy weeknights. With just a few simple ingredients, I can whip up a flavorful meal that feels satisfying and wholesome. The trick is using day-old rice, which results in the perfect texture, preventing the rice from becoming mushy. It’s healthy, delicious, and best of all, ready in just ten minutes!

Created by

Arabella Scott

Last updated on 2026-01-26T23:55:34.671Z

When I first tried making egg fried rice at home, I was shocked at how simple it turned out to be, yet so delicious! The vibrant flavors of soy sauce and sesame oil heightened the taste, and I couldn’t get enough. One essential tip I learned is to use cold, leftover rice. It helps each grain separate beautifully, creating that irresistible fried rice texture.

I usually add a variety of vegetables like peas and carrots to boost the nutrition. During my experimentation, I discovered that scrambling the eggs separately and folding them in last gives the dish a lovely contrast of textures. Trust me, it's a game changer!

        Why You'll Love This Recipe
        Quick to prepare, ideal for busy evenings
Customizable with your favorite vegetables
Deliciously savory and fulfilling

      

Perfecting Your Stir-Frying Technique

To achieve that perfect fried rice texture, it's essential to use day-old jasmine rice. This rice has had time to dry out and firm up in the fridge, making it less likely to turn mushy during cooking. If you're in a pinch, spread freshly cooked rice on a baking sheet and let it cool for about 30 minutes. This method helps reduce moisture, allowing the rice to fry nicely.

When stir-frying, maintaining high heat is key to getting that desirable smoky flavor, often referred to as 'wok hei.' Make sure your skillet or wok is preheated before adding any ingredients. You want to hear them sizzle immediately. A non-stick pan can help in managing stickiness, but traditional cast iron works well if pre-seasoned properly.

Vegetable Variations and Flavor Boosts

Feel free to customize the dish with your preferred vegetables to enhance both flavor and nutrition. Bell peppers, bok choy, or broccoli can be excellent additions. Just make sure to finely chop any vegetables that take longer to cook, ensuring they become tender during the brief sauté.

If you're looking to add more depth of flavor, consider incorporating garlic or ginger. Add minced garlic along with the vegetables, sautéing briefly to avoid burning, which can elevate the overall taste profile of your fried rice. A dash of chili sauce or a sprinkle of sesame seeds as a finishing touch can add an extra layer of flavor.

Ingredients

Ingredients for Egg Fried Rice

2 cups cooked jasmine rice (preferably day-old)
2 tablespoons vegetable oil
2 eggs, beaten
1 cup mixed vegetables (peas, carrots, corn)
3 tablespoons soy sauce
1 teaspoon sesame oil
Chopped green onions, for garnish

Instructions

Cook the Eggs

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Pour in the beaten eggs and scramble until fully cooked, then remove and set aside.

Sauté the Vegetables

In the same skillet, add the remaining tablespoon of oil. Once hot, add the mixed vegetables and sauté until tender, about 2-3 minutes.

Fry the Rice

Add the cold cooked rice to the skillet, breaking up any clumps. Pour in the soy sauce and sesame oil, stirring well to combine all ingredients. Stir-fry for about 2-3 minutes until everything is heated through.

Combine and Serve

Fold the scrambled eggs back into the rice mixture, mixing until evenly distributed. Garnish with chopped green onions before serving.

Pro Tips

For an extra kick, consider adding a dash of chili sauce or red pepper flakes when frying the rice. Leftovers can easily be stored in the fridge for up to 2 days and reheated quickly in the microwave.

Make-Ahead and Storage Tips

This egg fried rice can be made ahead of time and stored in the refrigerator for up to three days. Just make sure it's cooled completely before transferring it to an airtight container. The cold rice will hold up well, and reheating in a skillet allows you to regain some of the original texture while keeping it flavorful.

For longer storage, you can freeze the fried rice in portions. Place it in freezer-safe bags, removing as much air as possible. When ready to serve, thaw it overnight in the fridge and then reheat in a hot skillet for best results. Be sure to add a splash of soy sauce or sesame oil while reheating to revive the flavors.

Scaling the Recipe

If you need to feed more people, this egg fried rice is easy to scale. For each additional serving, simply add an extra cup of cooked rice and adjust the number of eggs and vegetables accordingly. Ensure that your skillet has enough space to stir-fry all the ingredients efficiently without overcrowding, as this could lead to steaming rather than frying.

Keep in mind that larger batches may require a longer stir-frying time to heat everything through thoroughly. Maintain high heat and stir continuously to prevent any stickiness or burning. Don't hesitate to taste and adjust the soy sauce and sesame oil to suit your flavor preference.

Questions About Recipes

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

Yes, you can, but make sure to spread it out and let it cool before using. Fresh rice tends to be stickier.

→ What other vegetables can I add?

Feel free to add bell peppers, broccoli, or even leftover cooked chicken for added protein!

→ Can I make this vegetarian?

Absolutely! Just omit the eggs or replace them with tofu for a protein boost.

→ How can I store leftovers?

Store in an airtight container in the fridge. It should be good for up to 2 days.