When you need a quick, satisfying meal, nothing beats Egg Fried Rice. This 10-minute recipe is perfect for using up leftover rice and turning it into a delicious, restaurant-quality dish in no time. Lightly scrambled eggs, fragrant garlic, and simple seasonings make this dish an easy go-to for busy nights.
Why You’ll Love This Recipe?
- Quick & easy – Ready in just 10 minutes!
- Budget-friendly – Uses simple pantry ingredients.
- Versatile – Enjoy as-is or add protein and veggies.
- Perfect for leftovers – Works best with day-old rice.
Ingredients
- Cooked, cold rice (preferably day-old)
- Eggs
- Garlic
- Green onions
- Soy sauce
- Sesame oil
- Cooking oil
- Salt & pepper
Full list of ingredients and measurements below!
Scramble the Eggs
Heat a bit of oil in a large pan or wok over medium-high heat. Crack the eggs directly into the pan and scramble them until just set. Remove and set aside.
Sauté the Garlic
In the same pan, add a little more oil and sauté the minced garlic until fragrant—about 30 seconds.
Stir-Fry the Rice
Add the cold rice, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until heated through.
Season and Toss
Drizzle in soy sauce, sesame oil, salt, and pepper. Stir well to coat the rice evenly.
Add the Eggs and Green Onions
Toss the scrambled eggs back into the pan along with chopped green onions. Stir everything together for another minute.
Serve and Enjoy
Plate it up hot and enjoy as a side dish or a light meal on its own!
Expert Tips and Tricks
- Use cold, day-old rice for the best texture—fresh rice can turn mushy.
- Cook on high heat to get that perfect fried rice flavor.
- Don’t over-scramble the eggs – keeping them soft makes the dish creamier.
- Add a splash of oyster sauce for extra umami.
Recipe Variations and Possible Substitutions
- Add veggies – Toss in peas, carrots, or bell peppers.
- Boost the protein – Add shrimp, chicken, or tofu.
- Make it spicy – Stir in some chili flakes or Sriracha.
Serving and Pairing Suggestions
- Serve alongside teriyaki chicken, stir-fried veggies, or dumplings.
- Top with extra green onions, sesame seeds, or a fried egg for a heartier meal.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Stir-fry in a hot pan with a splash of water or microwave for 1-2 minutes.
FAQs
Can I use fresh rice instead of day-old rice?
Yes, but let it cool completely and spread it out to dry before frying to prevent sogginess.
What’s the best type of rice for fried rice?
Long-grain rice like jasmine works best because it stays fluffy.
Can I make this without soy sauce?
Yes! Try coconut aminos or a pinch of salt for a lighter flavor.
How do I make it extra crispy?
Let the rice sit undisturbed in the pan for 30 seconds before stirring to get a nice crisp.
Conclusion
This Easy 10-Minute Egg Fried Rice is the perfect way to whip up a flavorful meal in no time. With simple ingredients and endless customization options, it’s a recipe you’ll turn to again and again. Try it tonight!
Print
Quick 10-Minute Egg Fried Rice – Simple & Flavorful
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Main Dish, Side Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegetarian
Description
This Easy 10-Minute Egg Fried Rice is the ultimate quick and satisfying meal! Packed with scrambled eggs, veggies, and fluffy rice, it’s a delicious way to use leftover rice for a flavorful, 10-minute dinner. Perfect for a fast weeknight meal or a side dish with your favorite Asian-inspired dishes!
Ingredients
For the Fried Rice:
2 cups cooked jasmine rice (preferably cold)
2 tablespoons vegetable oil
2 large eggs, lightly beaten
1 small onion, finely chopped
1 cup frozen mixed vegetables (peas, carrots, corn)
2–3 tablespoons soy sauce (to taste)
1 teaspoon sesame oil
1 clove garlic, minced
2 green onions, chopped (for garnish)
Optional Toppings:
A drizzle of extra soy sauce
Sesame seeds
Red pepper flakes
Instructions
- Prepare Rice: If using leftover rice, break up any clumps. If freshly cooked, let it cool for a few minutes.
- Cook Eggs: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Scramble the eggs in the pan until cooked through, then remove and set aside.
- Sauté Veggies: In the same pan, add the remaining oil and sauté onions and garlic until softened, about 2 minutes.
- Fry Rice: Add the cold rice to the pan with the veggies and stir-fry for about 3-4 minutes until heated through and slightly crispy.
- Season & Combine: Add soy sauce, sesame oil, and the cooked eggs. Stir to combine evenly and cook for another 2 minutes.
- Serve & Garnish: Remove from heat, garnish with chopped green onions, and add optional toppings like extra soy sauce, sesame seeds, or red pepper flakes.
Notes
- Leftover Rice: Cold rice works best for fried rice as it doesn’t get mushy.
- Vegetable Options: Feel free to swap out the mixed veggies for any of your favorite veggies like bell peppers, mushrooms, or spinach.
- For Extra Protein: Add cooked chicken, shrimp, or tofu for a more filling meal.
Nutrition
- Serving Size: 1 plate of fried rice
- Calories: ~350 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 135mg
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