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

Highlighted under: Rapid Bites

I love whipping up a quick meal that doesn’t skimp on flavor, and this 10-minute egg fried rice is one of my go-to recipes. It’s incredible how something so simple can pack a punch, with fluffy eggs and perfectly cooked rice harmonizing together. Plus, it’s the ideal way to use up leftover rice from the fridge. In just a few short minutes, you can enjoy a comforting dish that’s both satisfying and versatile, allowing me to customize it with whatever ingredients I have on hand.

Created by

Abigail Foster

Last updated on 2026-01-27T00:57:34.989Z

One of my favorite elements about this egg fried rice recipe is its sheer adaptability. The first time I made it, I used a stash of old rice and a few frozen veggies I needed to clear out, and the result was better than I expected! The key is to ensure your rice is cold and a bit dried out; it helps achieve that classic, non-sticky texture. I also enjoy adding a splash of soy sauce for a flavor boost and mirin for subtle sweetness.

Another tip that has worked wonders for me is to scramble the eggs separately before adding them to the rice. This technique keeps the eggs fluffy and avoids them turning rubbery, something I learned after several attempts. The joy of this dish lies in its speed and the satisfaction of creating something delicious from minimal ingredients!

Why You'll Love This Recipe
Quick cooking time that fits into a busy schedule
Customizable with whatever veggies or proteins you have on hand
Comforting and filling, perfect for any time of day

Understanding the Core Ingredients

The foundation of this egg fried rice recipe is, of course, the rice itself. Using day-old cooked rice is ideal, as it dries out slightly in the fridge, preventing mushiness when stir-fried. If you don't have leftover rice, you can prepare fresh rice and cool it in a thin layer on a baking sheet for about 15-20 minutes before using. This quick cooling method mimics that slightly drier texture, essential for achieving the perfect fried rice.

Eggs in the recipe act as a binding component, adding both flavor and richness. I recommend using large eggs for the best results. When scrambling the eggs, allow them to cook just until they begin to set. Overcooking can lead to dry, rubbery eggs; you want them to remain soft and fluffy, as they will finish cooking when combined with the hot rice. Opt for a non-stick skillet here to prevent sticking and ensure easy cleanup.

Enhancing Flavor and Nutrition

The use of soy sauce and sesame oil not only adds depth and umami to the dish but also a rich aroma. If you're looking for a lower-sodium option, consider using tamari or coconut aminos as a substitute. Be mindful of adding too much soy sauce at once; start with 1 tablespoon and adjust to taste, as different brands can vary in saltiness. The sesame oil should be added at the end to retain its flavor, giving the dish a fragrant finish.

To boost both flavor and nutrition, customize this dish with additional vegetables. You could throw in diced bell peppers, chopped broccoli, or leftover stir-fry veggies. Simply adjust the sautéing time as these ingredients may require a bit more time to cook through. If you're adding proteins, such as cooked chicken or shrimp, add them when mixing the cold rice into the skillet to ensure they heat evenly.

Ingredients

Main Ingredients

2 cups cooked rice (preferably cold)
2 large eggs
1/2 cup frozen peas and carrots mix
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, chopped
Salt and pepper to taste

Instructions

Prepare the Eggs

In a non-stick skillet, heat a small amount of oil over medium heat. Scramble the eggs until just set, then transfer them to a plate and set aside.

Cook the Veggies

In the same skillet, add a little more oil if needed and toss in the frozen peas and carrots. Sauté for about 2 minutes until heated through.

Add the Rice

Add the cold rice to the skillet, breaking up any clumps. Stir-fry for about 2-3 minutes until the rice is heated through.

Combine and Season

Return the scrambled eggs to the skillet, add soy sauce and sesame oil, and toss everything to combine. Season with salt and pepper to taste.

Serve & Enjoy

Garnish with chopped green onions and serve hot. Enjoy your quick and satisfying meal!

Pro Tips

For extra flavor, consider adding garlic or ginger when sautéing the vegetables.

Make-Ahead and Storage Options

This egg fried rice is perfect for meal prepping. Prepare the rice in advance, as it can be stored in the fridge for up to 4 days. If making the complete dish, allow it to cool completely before transferring to an airtight container. It can be kept refrigerated for up to 3 days. To reheat, place it in a skillet over medium heat for a few minutes, adding a splash of water or oil to restore moisture and achieve a good texture.

For freezing, portion out the cooled fried rice into meal-sized servings and place them in freezer-safe bags or containers. It can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge, or reheat from frozen in a microwave or skillet until heated through, ensuring the texture remains appealing and not mushy.

Troubleshooting Common Issues

One common issue with fried rice is ending up with clumpy rice. To avoid this, always break up any clumps before adding it to the skillet, ensuring you stir-fry it thoroughly. If you notice the rice is still clumping even while cooking, adjust the heat slightly lower to avoid the rice sticking to the pan, giving you more time to properly separate it without burning.

If your fried rice turns out too salty, you can balance it out by adding a bit more cooked rice to dilute the saltiness. Alternatively, incorporating some fresh vegetables can also help absorb excess salt. Make sure to taste as you go, adjusting seasoning gradually until you achieve the desired flavor.

Questions About Recipes

→ Can I use fresh rice instead of cold rice?

It's best to use cold, day-old rice, as it helps achieve the right texture and prevents clumping.

→ What if I don’t have sesame oil?

You can substitute with any neutral oil, but sesame oil does provide a unique flavor.

→ Can I add proteins like chicken or shrimp?

Absolutely! You can stir-fry pre-cooked chicken, shrimp, or tofu along with the vegetables.

→ Is this recipe gluten-free?

The soy sauce contains gluten, but you can use tamari or a gluten-free soy sauce for a gluten-free version.