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; 2 large eggs; 1 cup mixed vegetables (carrots, peas, corn); 2 tablespoons soy sauce; 1 tablespoon vegetable oil; 1 green onion, sliced

Highlighted under: Quick Cooking Corner

I absolutely love making this Quick & Easy 10-Minute Egg Fried Rice when I'm in a rush but still want something delicious. It's amazing how quickly everything comes together, making it a go-to meal for busy weeknights. Using just a few simple ingredients from my pantry and fridge, I can whip up a satisfying dish that’s packed with flavor. Plus, it’s a fantastic way to use up leftover rice, making it not only quick but also economical!

Created by

Noelle Chambers

Last updated on 2026-01-26T21:49:38.107Z

When I set out to make this egg fried rice, I wanted something that combines ease with great flavor. I found that the secret lies in using cold, day-old rice as it prevents the grains from becoming mushy. This simple tip transformed the dish into a delight that my family loves!

To enhance the taste, I experiment with different vegetables and sauces, which makes the dish unique each time. Just a splash of soy sauce and a sprinkle of green onions at the end elevate it further, turning it from basic to spectacular in minutes.

Why You Will Love This Recipe
Quick cooking time makes it perfect for busy schedules
Customize with your favorite vegetables and proteins
Delicious and satisfying, yet light on calories

Mastering the Cooking Process

To achieve the best texture in your Egg Fried Rice, it's crucial to start with cold, cooked jasmine rice. This helps prevent the rice from becoming mushy during cooking. If you don’t have leftover rice, cook your jasmine rice ahead of time, spread it on a large tray, and let it cool in the fridge for about 20–30 minutes before using. This will help firm up the grains and enhance the final dish's texture.

When scrambling the eggs, keep the heat at medium-high to ensure a quick cook without over-drying them. Stir them rapidly until they are just set and still slightly glossy. Removing them from the skillet promptly prevents them from getting rubbery and allows you to incorporate them back into the dish at the right time, where they will remain tender and moist.

Ingredient Customization and Tips

One of the beauties of this recipe is its versatility. You can easily customize the mixed vegetables based on what you have on hand. Bell peppers, broccoli, or even snap peas work wonderfully and add vibrant color. For a protein boost, consider adding cooked chicken, shrimp, or tofu, adjusting the cooking time accordingly, so all elements are fully heated through by the end.

Don't hesitate to play with the soy sauce quantity; start with a tablespoon and taste for seasoning. If you prefer a deeper flavor, a splash of oyster sauce or a sprinkle of sesame oil at the end can elevate the dish further. Just be mindful, as too much sauce can make the fried rice overly salty.

Ingredients

Main Ingredients

2 cups cooked jasmine rice
2 large eggs
1 cup mixed vegetables (carrots, peas, corn)
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 green onion, sliced

Make sure to use cold, previously cooked rice for the best results!

Steps

Heat the Oil

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

Scramble the Eggs

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

Stir-Fry the Vegetables

Add the mixed vegetables to the skillet and stir-fry for about 2 minutes until heated through.

Combine Everything

Add the cold rice, scrambled eggs, and soy sauce to the skillet. Stir well to combine and heat through for another 2-3 minutes.

Finish and Serve

Sprinkle sliced green onions on top, mix well, and serve immediately!

Enjoy your delicious fried rice with your favorite side or alone!

Pro Tips

Feel free to add protein like chicken or shrimp for a heartier meal. Also, adjust the soy sauce to taste depending on your preference.

Make-Ahead and Storage

This Egg Fried Rice is an ideal make-ahead meal. You can prepare a larger batch and store it in an airtight container in the fridge for up to three days. When reheating, add a few splashes of water or broth to the pan to prevent the rice from drying out, and stir-fry for about 3–5 minutes until everything is heated through. This keeps your meal moist and flavorful.

For longer storage, consider freezing individual portions. Allow the fried rice to cool completely before transferring to freezer-safe bags, removing as much air as possible. It can last in the freezer for up to a month. When ready to eat, thaw in the refrigerator overnight and reheat using the stovetop method for the best texture.

Serving Suggestions

Egg Fried Rice makes a great base for many dishes. Serve it alongside your favorite Asian-inspired stir-fry or grilled meats for a complete meal. Or, simply enjoy it on its own as a quick lunch or dinner option. Garnishing with additional green onions or sesame seeds adds a nice touch and flavor burst.

For those who enjoy a kick, try serving it with a side of chili sauce or sriracha, allowing everyone to add their desired level of heat. Alternately, a sprinkle of furikake, a Japanese seasoning blend of seaweed, sesame seeds, and dried fish, can introduce an umami depth that beautifully complements the egg and vegetables.

Questions About Recipes

→ Can I use leftover rice?

Absolutely! In fact, day-old rice works best as it prevents the fried rice from getting mushy.

→ What vegetables can I add?

You can add any vegetables you like! Bell peppers, broccoli, or even spinach work great.

→ Can I make this recipe vegan?

Yes, simply replace the eggs with tofu or a vegan substitute and adjust seasonings accordingly.

→ How do I store leftovers?

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