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 large eggs; 1/2 cup peas and carrots mix (frozen or fresh); 2 tablespoons soy sauce; 1 tablespoon vegetable oil; 2 green onions, chopped; Salt and pepper to taste

Highlighted under: Quick Meal Studio

I love how quick and easy this egg fried rice recipe is! In just 10 minutes, I can whip up a satisfying meal that feels both hearty and comforting. This recipe is perfect for busy weekdays or when I have leftover rice to use up. The combination of fluffy eggs, vibrant vegetables, and fragrant soy sauce creates a delicious dish that I can customize to my taste. It’s a great way to enjoy umami flavors without spending a lot of time in the kitchen.

Created by

Autumn Pierce

Last updated on 2026-01-27T00:47:34.634Z

Trying out different fried rice recipes has been one of my culinary adventures, and this 10-minute version is a standout. I discovered that using day-old rice helps achieve that perfect texture, as it’s less sticky and cooks more evenly. I've also added some peas and carrots to enhance the color and nutrition, which makes this dish visually appealing and family-friendly.

I found that a hot wok is key to getting that tantalizingly crispy finish. Just a quick toss, and you’ll have a delicious, fragrant meal in no time. It’s an effortless way to impress friends or family with minimal effort!

Why You'll Love This Recipe
Quick preparation time that fits any busy schedule
Customizable with your favorite veggies or proteins
Delicious way to use up leftover rice

Perfecting Your Fried Rice Technique

The key to achieving perfectly fried rice lies in the temperature of your pan. Always heat your vegetable oil over medium-high heat before adding the ingredients. This allows the rice to fry rather than steam, resulting in a slightly crispy texture that enhances the dish. If you find your rice sticking to the pan, you may need to increase the heat slightly or add a bit more oil to ensure even cooking.

Another important aspect is using day-old rice, which is dryer and less sticky than freshly cooked rice. This helps in achieving individual, fluffy grains rather than a clumpy mess. If you only have fresh rice on hand, spread it out on a baking sheet and let it cool for 30 minutes in the refrigerator to reduce moisture before use.

Ingredient Variations and Substitutions

Egg fried rice is incredibly versatile and can be adapted to include various vegetables and proteins. Feel free to swap out the peas and carrots mix for any other vegetables you enjoy, such as bell peppers, broccoli, or snap peas. Just ensure that the vegetables you choose have similar cooking times so they all become tender at once.

If you're looking for protein options, try adding diced chicken, shrimp, or tofu. Simply cook the protein first in the oil, remove it, and then follow the steps for vegetables and rice. This addition not only boosts the dish's nutritional value but also enhances the overall flavor profile, giving you a satisfying one-pan meal.

Ingredients

Gather your ingredients before starting to make the cooking process smooth.

Ingredients

2 cups cooked rice (preferably day-old)
2 large eggs
1/2 cup peas and carrots mix (frozen or fresh)
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 green onions, chopped
Salt and pepper to taste

Make sure to adjust the seasonings to your liking.

Instructions

Follow these simple steps to create your delicious egg fried rice.

Heat the Oil

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

Scramble the Eggs

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

Stir-Fry the Vegetables

Add the peas and carrots to the pan, stirring them for about 2 minutes until they’re tender.

Add the Rice

Stir in the cooked rice, breaking up any clumps. Mix thoroughly with the vegetables.

Combine and Season

Return the scrambled eggs to the pan, pour in the soy sauce, and mix well. Season with salt and pepper to taste.

Garnish and Serve

Remove from heat, stir in green onions, and serve hot.

Enjoy your homemade egg fried rice!

Pro Tips

For best results, use rice that has been refrigerated overnight to reduce excess moisture.

Make-Ahead and Storage Tips

This egg fried rice is an excellent make-ahead option. You can prepare the dish and refrigerate it in an airtight container for up to three days. When you're ready to eat, simply reheat it on the stovetop or in the microwave until heated through, adding a splash of water to keep it moist during reheating if necessary.

If you plan on freezing your fried rice, ensure it cools completely before transferring it to a freezer-safe container. It can be stored for up to a month. When reheating from frozen, it's best to thaw it overnight in the refrigerator and then reheat in the skillet, adding a touch of oil to help revive its texture.

Troubleshooting Common Issues

One common issue when making fried rice is that it can turn out mushy. This typically happens when too much moisture is present, often due to using freshly cooked rice or not allowing it to cool sufficiently. Always aim for day-old rice, or provide ample cooling time as discussed previously to help mitigate this problem.

Another potential pitfall is an overly salty or bland flavor. It’s crucial to add soy sauce gradually and taste as you go. Start with one tablespoon and adjust based on your preference. You can also balance saltiness by adding a small splash of vinegar or a sprinkle of sugar if needed, creating a rounded flavor in your dish.

Questions About Recipes

→ Can I add other proteins to this fried rice?

Absolutely! Chicken, shrimp, or tofu are great additions.

→ What type of rice is best for fried rice?

Day-old white rice works best for fried rice due to its texture.

→ Can I make this dish vegetarian?

Yes, simply omit the eggs and use soy sauce without added animal products.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.