Quick & Easy 10-Minute Egg Fried Rice
Highlighted under: Quick & Easy
I love whipping up a quick meal, and this 10-minute egg fried rice has become one of my go-to recipes. With just a handful of ingredients, I can create a delicious and satisfying dish that’s ready in no time. It’s perfect for busy weeknights or when I’m craving something comforting without a lot of fuss. Plus, using leftover rice helps speed up the process, making this dish even easier. I can’t wait for you to try it!
When I first tried making egg fried rice at home, I was amazed at how easy it was to recreate that takeout flavor. I usually have some leftover rice on hand, which is the perfect base for this dish. The best tip I learned is to use cold rice, as it helps prevent clumping and ensures each grain is nicely coated with the egg and soy sauce.
I always love adding my own twist with vegetables I have in the fridge, like peas and carrots, which not only adds color but also a nutritional boost. The secret to achieving that delicious wok hei flavor is to cook everything on high heat, allowing the ingredients to sear without getting soggy.
You will love this recipe because
- It's incredibly quick to prepare, ready in just 10 minutes.
- The flavors come together beautifully with minimal ingredients.
- You can easily customize it with your favorite vegetables.
Mastering the Cooking Technique
The key to achieving perfectly textured egg fried rice lies in your cooking technique. Using day-old rice is recommended because it allows the grains to dry out, preventing them from becoming mushy during cooking. When heat is applied, the individual grains should remain separate and slightly chewy, providing the perfect base for this dish. If you use freshly cooked rice, consider spreading it on a baking sheet to cool and dry for about 15-20 minutes before using.
When scrambling the eggs, keep your heat at medium-high. This ensures the eggs cook rapidly, forming soft curds that integrate beautifully into the rice later. Be sure to stir them gently with a spatula. If you leave them in the pan too long, they'll become dense and rubbery, which isn’t desirable in a light fried rice dish.
Ingredient Insights
Soy sauce not only adds seasoning but also brings a savory umami flavor that enriches the entire dish. For a deeper flavor profile, consider using dark soy sauce, which is thicker and richer than its light counterpart. However, if you're watching your sodium intake, you can substitute low-sodium soy sauce or even tamari for a gluten-free option without sacrificing taste.
The mixed vegetables can be tailored to your preferences. Frozen peas, carrots, and corn are great choices as they cook quickly. Alternatively, you can use fresh bell peppers, broccoli, or snap peas for added crunch and nutrition. Just remember to adjust the cooking time slightly—fresh vegetables may take an extra minute or two to soften.
Ingredients
Gather these simple ingredients before you start cooking:
Ingredients
- 2 cups cooked rice (preferably day-old)
- 2 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1/2 cup mixed vegetables (peas, carrots, corn)
- 2 green onions, sliced
- Salt and pepper to taste
Now that you have all your ingredients ready, let’s move on to the cooking steps.
Instructions
Follow these simple steps to make your egg fried rice:
Heat the Oil
In a large pan or wok, heat the vegetable oil over medium-high heat.
Scramble the Eggs
Add the eggs and scramble them until fully cooked. Remove from the pan and set aside.
Stir-Fry the Vegetables
In the same pan, add the mixed vegetables and stir-fry for about 2 minutes until heated through.
Add the Rice
Next, add the cooked rice and soy sauce, stirring well to combine. Cook for another 2-3 minutes to heat the rice thoroughly.
Combine Everything
Fold the scrambled eggs back into the rice, and add sliced green onions. Season with salt and pepper to taste.
Serve Hot
Serve the egg fried rice hot, garnished with additional green onions if desired.
Enjoy your quick and easy egg fried rice!
Pro Tips
- For maximum flavor, use day-old rice as it is drier and fries better than freshly cooked rice. Feel free to add more proteins like chicken or shrimp for a heartier meal.
Make-Ahead and Storage Tips
This egg fried rice is an excellent make-ahead meal. You can prepare the mixed vegetables and scramble the eggs in advance. Store them separately in airtight containers in the fridge for up to 3 days. When ready to cook, simply heat the oil, combine the prepped ingredients, and add the rice. This method can significantly cut down your 10-minute cooking time on busy nights.
If you find yourself with leftovers, they can be stored in the refrigerator for up to 2 days. When reheating, add a splash of water or soy sauce to prevent the rice from drying out. Heat it in a pan over medium heat, stirring often until heated through, rather than using the microwave to ensure even texture.
Serving Suggestions
For a more filling meal, consider serving this egg fried rice alongside grilled chicken or shrimp. The proteins complement the flavors of the rice and add a satisfying element to your meal. Alternatively, a side of garlic sautéed greens or a fresh cucumber salad can balance the dish with some crunch and acidity.
To elevate your fried rice further, drizzle a bit of sesame oil on top just before serving for an aromatic touch. If you're a fan of heat, adding a sprinkle of red pepper flakes or a dash of sriracha can also enhance the flavor profile and give it an extra kick.
Questions About Recipes
→ Can I use fresh rice for this recipe?
While it's best to use day-old rice, you can use fresh rice if you spread it on a tray and let it cool for a few minutes to reduce moisture.
→ What vegetables can I add?
You can customize with any vegetables you like, such as bell peppers, broccoli, or even frozen mixed vegetables.
→ Is this recipe gluten-free?
Use gluten-free soy sauce to make this dish gluten-free and enjoy it just like you would traditionally.
→ Can I store leftovers?
Yes, store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.
Quick & Easy 10-Minute Egg Fried Rice
I love whipping up a quick meal, and this 10-minute egg fried rice has become one of my go-to recipes. With just a handful of ingredients, I can create a delicious and satisfying dish that’s ready in no time. It’s perfect for busy weeknights or when I’m craving something comforting without a lot of fuss. Plus, using leftover rice helps speed up the process, making this dish even easier. I can’t wait for you to try it!
What You'll Need
Ingredients
- 2 cups cooked rice (preferably day-old)
- 2 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1/2 cup mixed vegetables (peas, carrots, corn)
- 2 green onions, sliced
- Salt and pepper to taste
How-To Steps
In a large pan or wok, heat the vegetable oil over medium-high heat.
Add the eggs and scramble them until fully cooked. Remove from the pan and set aside.
In the same pan, add the mixed vegetables and stir-fry for about 2 minutes until heated through.
Next, add the cooked rice and soy sauce, stirring well to combine. Cook for another 2-3 minutes to heat the rice thoroughly.
Fold the scrambled eggs back into the rice, and add sliced green onions. Season with salt and pepper to taste.
Serve the egg fried rice hot, garnished with additional green onions if desired.
Extra Tips
- For maximum flavor, use day-old rice as it is drier and fries better than freshly cooked rice. Feel free to add more proteins like chicken or shrimp for a heartier meal.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 140mg
- Sodium: 600mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 10g