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, beaten; 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: Ready in Minutes

I love the simplicity and speed of making this Quick & Easy 10-Minute Egg Fried Rice. It's a wonderful dish that transforms leftover rice into something flavorful and satisfying in just minutes. With a handful of ingredients, I can whip up this meal as a quick lunch or a side dish for dinner. The best part is that it’s so customizable; you can add any vegetables you have on hand. Today, I’m excited to share my favorite version of this delightful dish!

Created by

Lydia Spencer

Last updated on 2026-01-27T00:19:35.297Z

When I first tried making egg fried rice at home, I was amazed at how easy it was to recreate my favorite takeout dish. I realized that having cold, cooked rice makes a huge difference, as it prevents the dish from becoming mushy. By using sesame oil for that authentic flavor, I soon had a generous plateful of perfectly stir-fried rice in no time.

Another great tip I discovered is to not overcrowd the pan. This allows the rice to fry instead of steam, enhancing its flavor and texture. Adding a sprinkle of green onions at the end elevates the dish beautifully, providing that fresh pop of color and taste!

Why You'll Love This Recipe
Convenient and ready in just minutes
Deliciously customizable with your favorite veggies
Great way to use up leftover rice

Mastering the Cooking Technique

When making egg fried rice, the technique is key to achieving that desirable texture. Start by ensuring your rice is day-old; freshly cooked rice is too moist and sticky and will clump together. If you only have fresh rice, spread it on a baking sheet and let it cool for about 30 minutes. This allows the steam to escape and creates a better texture for frying.

Heat is crucial in this dish as well. Begin with medium-high heat when heating the oil; this ensures that the eggs scramble quickly and remain fluffy without becoming rubbery. I like to use a non-stick skillet for easy cooking and cleanup, but a well-seasoned cast iron pan works wonders, too, providing a subtle char to the rice.

Ingredient Flexibility

One of the best aspects of this recipe is its versatility. Feel free to swap the frozen peas and carrots for whatever vegetables you have on hand. Bell peppers, broccoli, or even leftover stir-fried vegetables add color and nutrients without altering the cooking time significantly. Just be sure to chop anything fresh into small, uniform pieces so they cook evenly and quickly.

If you're following a specific diet or have dietary restrictions, there are plenty of easy swaps to consider. For a vegetarian version, omit the eggs and replace them with scrambled tofu seasoned with a little turmeric for color. Gluten-free eaters can substitute soy sauce with tamari or coconut aminos, ensuring that everyone can enjoy this quick meal.

Ingredients

For the Fried Rice

2 cups cooked rice (preferably day-old)
2 large eggs, beaten
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

Serve hot and enjoy your homemade fried rice!

Cooking Steps

Prepare the Ingredients

Gather all your ingredients and ensure they are within reach. This makes the cooking process seamless.

Heat the Pan

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

Cook the Eggs

Add the beaten eggs to the pan and scramble lightly until just set. Remove and set aside.

Stir-Fry the Vegetables

In the same pan, add the frozen peas and carrots. Stir-fry for about 2 minutes until heated through.

Fry the Rice

Add the cooked rice, soy sauce, scrambled eggs, and season with salt and pepper. Stir-fry for another 3-4 minutes until everything is heated and well combined.

Finish and Serve

Finally, fold in the chopped green onions and serve hot. Enjoy your Quick & Easy Egg Fried Rice!

Feel free to top it with additional green onions or a splash of chili oil for some heat.

Pro Tips

For best results, use cold rice that has been refrigerated overnight. It will keep the grains separate and prevent clumping. Additionally, feel free to add any leftover proteins like chicken or shrimp for a more filling meal.

Make-Ahead and Storage Tips

This Quick & Easy Egg Fried Rice is excellent for meal prepping! You can make a large batch and store it in an airtight container in the refrigerator for up to three days. When ready to eat, simply reheat it in a skillet over medium heat, adding a splash of water or a few drops of sesame oil to prevent it from drying out.

For longer storage, consider freezing portions in individual bags. Lay the bags flat in the freezer for easy stacking. When you're ready to enjoy, just thaw overnight in the fridge or microwave until hot, adding a few minutes in a covered skillet to refresh the flavor and texture.

Serving Suggestions

Egg fried rice can be a standalone dish or a perfect side to accompany your favorite Asian-inspired entrees, such as teriyaki chicken or beef stir-fry. Consider serving it with a simple side salad dressed with sesame vinaigrette for a balanced meal.

For added flair, top your fried rice with a drizzle of sriracha or a sprinkle of sesame seeds before serving. If you’re feeling adventurous, a fried egg on top creates a delightful runny yolk that melds beautifully with the flavors of the rice, adding richness to each bite.

Questions About Recipes

→ Can I use fresh rice instead of day-old?

Yes, but be sure to spread it out on a tray to cool before using it in this recipe.

→ What can I substitute for soy sauce?

You can use tamari for a gluten-free option or coconut aminos for a lower sodium alternative.

→ Can I add other vegetables?

Absolutely! Bell peppers, broccoli, and snap peas are great additions.

→ How do I store leftovers?

Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days.