Quick 10 Minute Egg Fried Rice

Name: Quick 10 Minute Egg Fried Rice
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Ingredients: 2 cups cooked jasmine rice; 2 large eggs; 1 tablespoon soy sauce; 1 tablespoon vegetable oil; 1/2 cup frozen peas and carrots mix; 2 green onions, chopped; Salt and pepper to taste

Highlighted under: Fast Dinner | 15 Minute Meals

I absolutely love whipping up this Quick 10 Minute Egg Fried Rice when I'm short on time but craving something hearty and satisfying. The best part is, I can customize it with whatever veggies I have on hand. In just a few minutes, I end up with a warm bowl of flavorful rice that combines a rich taste of soy sauce with fluffy scrambled eggs. It never fails to hit the spot, and my family devours it every single time!

Created by

The Chefliambakes Team

Last updated on 2026-02-03T20:53:28.186Z

Making egg fried rice is a delightful way to use leftover rice, and it's so quick! I remember the first time I tried making it at home; I wanted to replicate the take-out taste and was amazed at how simple it could be. Using day-old rice helps the grains stay separate, giving the dish a perfect texture.

What really elevates this recipe is the quick scramble of eggs, which adds richness and protein. I often toss in whatever leftover vegetables I find in the fridge, like peas or carrots, to make it even more nutritious. It’s a go-to dish for busy weeknights!

Why You Will Love This Recipe

Quick and easy to make in just 10 minutes
Versatile for using up leftover rice and vegetables
Deliciously savory with a hint of soy sauce

Mastering the Art of Stir-Frying

Stir-frying is a quick cooking method that keeps your ingredients crisp and vibrant. For this egg fried rice recipe, it's essential to use high heat to make sure the rice gets a nice char without becoming mushy. Make sure your skillet is preheated before adding the rice, and continuously stir for about 2 minutes or until the rice is heated through and begins to shine slightly. This results in a glossy texture due to the light heat briefly caramelizing the natural sugars in the rice.

Once you add the frozen peas and carrots, aim to keep the vegetables bright and slightly crunchy. Overcooking them leads to mushiness and dull color. Just stir-fry them for an additional 1-2 minutes until they are heated through but still maintain their vibrant color. This not only enhances the dish's visual appeal but also ensures each bite packs a crunch.

Variations and Add-Ins

Egg fried rice is highly customizable. If you have leftover cooked meats like chicken, shrimp, or tofu, feel free to toss them in during the stir-fry process for extra protein. Diced bell peppers or corn can also be excellent substitutes or additions to the peas and carrots, giving a different flavor profile without compromising the dish's integrity.

For spice lovers, a dash of sriracha or a sprinkle of chili flakes just before serving can elevate this dish to a new level of flavor. Alternatively, swap the soy sauce for tamari if you’re aiming for a gluten-free option. These variations allow you to tailor the recipe to suit various dietary preferences or ingredient availability.

Ingredients

2 cups cooked jasmine rice
2 large eggs
1 tablespoon soy sauce
1 tablespoon vegetable oil
1/2 cup frozen peas and carrots mix
2 green onions, chopped
Salt and pepper to taste

These ingredients come together to create a flavorful and filling meal!

Instructions

Prepare the Ingredients

In a bowl, beat the eggs lightly and set aside. If using day-old rice, break up any clumps with a fork.

Cook the Eggs

Heat the vegetable oil in a large skillet over medium heat. Add the beaten eggs and scramble them until fully cooked. Remove from the skillet and set aside.

Stir Fry the Rice

In the same skillet, add the cooked rice and stir-fry for about 2 minutes. Add the frozen peas and carrots, and continue to stir-fry until heated through.

Combine and Season

Return the scrambled eggs to the skillet, add the soy sauce, and mix well. Season with salt and pepper to taste, then stir in the chopped green onions just before serving.

Enjoy your delicious egg fried rice hot from the skillet!

Pro Tips

For extra flavor, try adding a dash of sesame oil or garlic powder while stir-frying.

Storage and Reheating Tips

If you have leftovers, store your egg fried rice in an airtight container in the refrigerator for up to 3 days. When reheating, a non-stick skillet over medium heat is ideal, as it will help maintain the texture of the rice. Add a splash of water to the skillet and cover it; this helps to create steam, preventing the rice from drying out while being warmed.

For longer storage, you can freeze the egg fried rice for up to a month. Portion it into freezer-safe bags, removing as much air as possible. When ready to eat, thaw it overnight in the refrigerator and reheat as mentioned above, but be mindful to stir continuously to avoid clumping.

Troubleshooting Common Issues

A common issue with fried rice is ending up with a clumpy texture. If you're using freshly cooked rice, be sure to spread it out on a baking sheet to cool for a few minutes, helping to dry out some moisture. If it clumps, breaking it apart with a fork before stir-frying can help achieve the desired fluffiness.

Another challenge is achieving the right flavor balance. If your fried rice tastes too salty, try adding a bit of sugar or adjusting the amount of soy sauce based on your personal preference. A splash of lime juice at the end can also brighten up the dish, enhancing its overall flavor without overwhelming it.

Questions About Recipes

→ Can I use leftover rice for this recipe?

Yes, day-old rice works best as it’s less sticky and helps achieve that perfect texture.

→ Can I add other proteins to the dish?

Absolutely! You can add cooked chicken, shrimp, or tofu for extra protein.

→ Is egg fried rice gluten-free?

It depends on the soy sauce used. Opt for gluten-free soy sauce if you're avoiding gluten.

→ How can I make this recipe vegetarian?

Simply omit the eggs and use tofu or additional vegetables instead.