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 eggs; 1 cup mixed vegetables (frozen or fresh); 2 tablespoons soy sauce; 1 tablespoon cooking oil; Salt and pepper to taste; 2 green onions, chopped (optional)

Highlighted under: Speedy Favorites

When I'm in a rush but still want to enjoy a hearty meal, I turn to this quick and easy 10-minute egg fried rice. With just a few simple ingredients from my pantry, I can whip up a delicious dish that's not only comforting but also satisfying. I love how versatile it is; you can easily customize it by adding leftover veggies or proteins. This recipe is one of my go-tos, and it never fails to please everyone at the table.

Created by

Keira Dalton

Last updated on 2026-01-26T22:53:34.785Z

I've been making this egg fried rice for years, and it's become a staple in my household. I remember the first time I tried to replicate the takeout version, and after a few tries, I finally hit the nail on the head. Using day-old rice is crucial; it keeps the grains separate and gives that authentic texture. Plus, a dash of soy sauce brings everything together beautifully.

One trick I've learned is to cook the eggs separately and toss them in at the end. This way, they remain fluffy and don't get overcooked. It’s such a simple addition, yet it makes a world of difference in terms of flavor and texture. Give it a try, and you'll see why this recipe has become a family favorite!

Why You'll Love This Recipe
Quick and satisfying meal ready in just 10 minutes
Versatile – perfect for using up leftover rice and veggies
Rich flavors from simple ingredients without any fuss

Perfecting Your Rice

Using day-old rice is crucial for achieving the best texture in your egg fried rice. Freshly cooked rice tends to be more moist and can lead to a mushy result. When rice sits in the fridge overnight, the grains firm up and separate, making it easier to achieve that desirable fry without clumping. If you're in a hurry and don't have day-old rice, spread freshly cooked rice on a baking sheet to cool and dry out for about 30 minutes before using it.

The type of rice you use also impacts your dish. Long-grain rice varieties such as jasmine or basmati are ideal because they remain fluffy and less sticky when fried. Short-grain rice, on the other hand, can lead to a denser and clumpier fried rice. Be sure to fluff your rice with a fork before adding it to the skillet to loosen any clumps, ensuring even cooking and crispness.

Customizing Your Fried Rice

One of the best aspects of this egg fried rice is its versatility. You can easily swap out the mixed vegetables for whatever you have on hand. Peas, carrots, bell peppers, or even shredded cabbage work well and add freshness and color to the dish. Make sure any fresh vegetables are cut into small, uniform pieces for even cooking, and if using frozen, simply add them directly to the pan without thawing.

To elevate your dish further, consider adding proteins such as cooked chicken, shrimp, or tofu. If you’re using pre-cooked proteins, toss them in during the last minute of cooking to warm them through without overcooking. Adding a tablespoon of sesame oil at the end of cooking can also enrich the flavor profile, lending a nutty depth that complements the soy sauce beautifully.

Ingredients:

Main Ingredients

2 cups cooked rice (preferably day-old)
2 eggs
1 cup mixed vegetables (frozen or fresh)
2 tablespoons soy sauce
1 tablespoon cooking oil
Salt and pepper to taste
2 green onions, chopped (optional)

Instructions:

Prepare the Eggs

In a skillet or wok, heat 1 tablespoon of cooking oil over medium-high heat. Crack the eggs into the pan and scramble them until cooked through. Remove the eggs and set aside.

Stir-Fry the Veggies

In the same skillet, add the remaining oil and mixed vegetables. Stir-fry for about 2-3 minutes or until heated through.

Combine Rice and Soy Sauce

Add the cooked rice to the skillet with the vegetables. Pour in the soy sauce and stir well, making sure everything is mixed evenly.

Finish with Eggs

Add the scrambled eggs back into the skillet and mix gently. Season with salt and pepper to taste. If desired, add chopped green onions for garnish.

Pro Tips

Always use cold, day-old rice for the best texture. If you don't have any, spread freshly cooked rice on a plate and let it cool for a few minutes before using.

Storage and Reheating Tips

If you have leftovers, this egg fried rice stores well in an airtight container in the fridge for 3-4 days. Make sure to cool the rice completely before storing to prevent condensation, which can make the rice soggy. When reheating, a skillet or wok is ideal because it helps restore some of the original texture. Heat a tablespoon of oil over medium heat and add the rice, stirring frequently to ensure even heating and prevent sticking.

For longer storage, you can freeze fried rice in portions. Just ensure it cools down completely before spooning it into freezer-safe bags. When ready to eat, thaw overnight in the fridge and reheat in the skillet. A splash of water can also help revive it while reheating, creating steam that moistens the rice.

Troubleshooting Common Issues

If your egg fried rice turns out too soggy, this is often due to excess moisture in the cooked rice or vegetables. To fix this, ensure your rice is adequately dried and not overly sticky before adding it to the skillet. You can also increase the heat slightly while stir-frying to evaporate excess moisture quickly, which should help achieve the desired texture.

On the flip side, if your rice doesn’t take on enough flavor, consider adding a touch more soy sauce or experimenting by incorporating oyster sauce or stir-fry sauce for an extra flavor boost. Always taste as you go; adjusting seasoning at different stages can significantly enhance the final outcome.

Questions About Recipes

→ Can I use other proteins in this recipe?

Absolutely! Feel free to add cooked chicken, shrimp, or tofu for added protein.

→ What type of rice should I use?

Day-old cooked rice works best, but you can use freshly cooked rice if you cool it completely before frying.

→ Is this recipe gluten-free?

You can make it gluten-free by using tamari instead of soy sauce.

→ Can I add more vegetables?

Yes! This recipe is very flexible, and you can add any vegetables you like such as peas, bell peppers, or carrots.