Let’s be real—sometimes life gets busy, and we need something quick, satisfying, and absolutely delicious on those hectic days. That’s where this Easy 10-Minute Egg Fried Rice comes in. It’s simple, flavorful, and ready in no time at all. Plus, it’s customizable, so you can use whatever veggies or protein you have on hand. Perfect for weeknights or even lazy weekend dinners!
Why You’ll Love This Recipe?
- It’s super fast—you’ll have dinner ready in under 10 minutes.
- The flavors are bold yet balanced, with that perfect eggy goodness mixed into fluffy rice.
- It’s budget-friendly and uses pantry staples you probably already have.
- Customize it however you want—it’s versatile enough for everyone’s tastes.
Ingredients (You’ll Find the Full List Below)
- Cooked white rice
- Eggs
- Soy sauce
- Frozen peas and carrots
1 Prep Your Ingredients
Start by gathering everything you’ll need. If your rice is freshly cooked, let it cool down a bit so it doesn’t turn mushy when frying. For best results, day-old rice works wonders because it’s drier and less sticky. While you’re prepping, crack your eggs into a small bowl and whisk them lightly with a fork.
2 Scramble the Eggs
Heat some oil in a large skillet or wok over medium-high heat. Once hot, pour in the beaten eggs. Let them cook undisturbed for a few seconds until they start setting, then gently scramble them using a spatula. Cook until just set but still soft. Remove the scrambled eggs from the pan and set them aside—you’ll mix them back in later.
3 Sauté the Veggies
In the same skillet, add a little more oil if needed, then toss in your frozen peas and carrots (or any other veggies you like). Sauté them for about 2 minutes until they’re tender but still crisp. You can also throw in chopped onions, bell peppers, or even spinach for extra flavor and nutrition.
4 Add the Rice and Sauce
Pour in the cooked rice, breaking up any clumps with your spatula. Drizzle soy sauce evenly over the rice and stir everything together. Keep stirring and tossing the mixture to ensure every grain of rice gets coated with that savory goodness. If you prefer a richer flavor, you can add a splash of oyster sauce or sesame oil here.
5 Combine Everything Together
Return the scrambled eggs to the skillet and mix them thoroughly with the rice and veggies. Give everything a good stir to combine, then taste-test and adjust the seasoning if needed. Cook for another minute or two to let all the flavors meld together.
Expert Tips and Tricks
- Use leftover rice whenever possible—it fries better than fresh rice.
- Don’t overcrowd the pan; work in batches if necessary to avoid steaming the rice instead of frying it.
- For an extra boost of umami, sprinkle a pinch of MSG or dashi powder if you have it.
Recipe Variations and Possible Substitutions
Feel free to switch things up based on what you’ve got in the fridge! Try adding diced chicken, shrimp, tofu, or bacon for extra protein. Swap out the peas and carrots for broccoli, corn, or mushrooms. You can even experiment with different sauces, like hoisin or teriyaki, for a unique twist.
Serving and Pairing Suggestions
This fried rice is hearty enough to stand alone as a main dish, but it pairs beautifully with a side of steamed veggies or a simple salad. For a complete meal, serve it with some grilled chicken, pork chops, or a fried egg on top for extra indulgence.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave for 1-2 minutes, stirring halfway through, or warm it in a skillet on the stove with a splash of water or oil to prevent drying out.
FAQs
Q: Can I use brown rice instead of white rice?
Yes, you can! Brown rice will give the dish a nuttier flavor and firmer texture. Just note that it may take longer to cook initially, so plan accordingly.
Q: What if I don’t have soy sauce?
You can substitute tamari or coconut aminos for a gluten-free option. Worcestershire sauce can also work in a pinch, though the flavor will differ slightly.
Q: How do I make this recipe spicier?
Add red pepper flakes, sriracha, or sambal oelek during cooking for a kick of heat. Adjust according to your spice tolerance.
Q: Can I freeze fried rice?
While you can technically freeze it, the texture might suffer once thawed. It’s best enjoyed fresh or stored in the fridge for short-term use.
Wrapping It Up
There you go—a quick, easy, and utterly satisfying meal that’s ready in just 10 minutes. Whether you’re feeding a hungry family or treating yourself after a long day, this Easy 10-Minute Egg Fried Rice is sure to hit the spot. Don’t forget to share your creations with me—I’d love to see how yours turns out. Happy cooking, my friend!
Print
Easy 10-min. Egg Fried Rice
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Asian
Description
This quick and flavorful egg fried rice is perfect for a busy weeknight dinner or a simple lunch. With just a few pantry staples, you can whip up a delicious bowl of fried rice in under 10 minutes. Customize it with your favorite veggies or proteins for an even heartier meal!
Ingredients
- 2 cups cooked white rice (preferably day-old)
- 2 tbsp vegetable oil or sesame oil
- 2 large eggs, lightly beaten
- 1 small onion, finely chopped (optional)
- 1/2 cup frozen peas and carrots, thawed
- 2 green onions, thinly sliced (for garnish)
- 2 cloves garlic, minced (optional)
- 2 tbsp soy sauce (adjust to taste)
- 1 tsp oyster sauce (optional, for extra flavor)
- Salt and pepper, to taste
Instructions
1 Prep Your Ingredients
Make sure your rice is cooked and cooled (day-old rice works best to prevent sogginess). Finely chop the onion and green onions, and have all your ingredients ready before starting.
2 Cook the Eggs
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.
3 Sauté Aromatics
In the same pan, add the remaining tablespoon of oil. Add the chopped onion and garlic (if using) and sauté for 1-2 minutes until fragrant and softened. Stir in the thawed peas and carrots and cook for another minute.
4 Add the Rice
Increase the heat to high and add the cooked rice to the pan. Break up any clumps with a spatula and stir well to combine with the vegetables.
5 Season and Combine
Stir in the soy sauce and oyster sauce (if using). Mix everything together until the rice is evenly coated and heated through. Return the scrambled eggs to the pan and toss to combine.
6 Garnish and Serve
Remove from heat and transfer to serving bowls. Garnish with sliced green onions. Serve hot and enjoy your quick and tasty egg fried rice!
Notes
- For added protein, consider adding cooked shrimp, chicken, or tofu.
- If you don’t have oyster sauce, you can substitute with hoisin sauce or simply omit it.
- Use brown rice for a healthier option, though cooking time may increase slightly.
Nutrition
- Serving Size: 1/4th of the recipe
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg