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: Serves 2
Ingredients: 2 cups cooked rice (preferably day-old); 2 large eggs; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 green onions, chopped; Salt and pepper to taste; Optional: peas, carrots, or other vegetables

Highlighted under: Quick Fix Meals

I absolutely love making this Quick & Easy 10-Minute Egg Fried Rice when I need a meal that comes together in a flash. With just a handful of ingredients and minimal prep time, I can have a vibrant and satisfying dish ready in under ten minutes. Utilizing leftover rice and a few eggs ensures it's not only quick but also a fantastic way to minimize food waste. Plus, the flavors meld beautifully—a quick toss in the pan brings everything to life for an easy lunch or dinner.

Created by

Margaret Hill

Last updated on 2026-01-26T23:53:35.018Z

I still remember the first time I made egg fried rice. I was juggling my bustling schedule, and this recipe became my go-to lifesaver. By keeping pre-cooked rice in the fridge, I can whip up a tasty meal anytime. The key is to use rice that's been chilled, as it prevents the grains from sticking together and creates that perfect texture.

One of my favorite tips is to incorporate a bit of soy sauce and sesame oil for extra flavor. These ingredients elevate the dish, giving it a savory punch that pairs beautifully with the eggs. I find that using a hot pan allows the egg to scramble quickly, ensuring fluffy and light pieces that integrate nicely into the rice.

Why You Will Love This Recipe
Incredibly quick to make, ready in just 10 minutes
Uses simple, everyday ingredients that you likely have on hand
Perfect for utilizing leftover rice and reducing food waste
Customizable with your favorite veggies or proteins for variety

Ingredient Insights

The choice of rice is crucial for achieving the perfect fried rice. Day-old rice, which has been refrigerated, is ideal because it's drier and less sticky than freshly cooked grains. This allows each grain to be heated through without clumping together, resulting in a lighter and fluffier dish. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for about 30 minutes, which helps reduce moisture.

The flavor depth of this dish largely comes from the soy sauce and sesame oil. It's essential to use a good-quality soy sauce, as the taste will significantly influence the final outcome. If you're looking for a gluten-free version, a tamari soy sauce works wonderfully as a substitute. Sesame oil adds a nutty aroma that elevates the dish; however, if you're short on it, a light olive oil can be used in a pinch, although the flavor will be slightly different.

Cooking Techniques

When scrambling the eggs, ensure the pan is hot enough to cook without sticking but not so hot that the eggs brown excessively. Stir them gently until they form soft curds; this usually takes about 1-2 minutes. Remove them while they’re still slightly undercooked because they will continue to cook as you mix them back in with the rice, ensuring a tender texture.

Stir-frying the rice requires a bit of finesse. Make sure to break up any clumps before adding the soy sauce to ensure even flavor distribution. Stir the mixture continuously for about 2-3 minutes, until the rice is heated through and glossy. You know it’s ready when the rice grains start to shimmer and look a bit caramelized around the edges. If your rice seems too dry, add a splash of water or extra soy sauce to help with the cooking process.

Ingredients

Gather the following ingredients to get started:

Main Ingredients

2 cups cooked rice (preferably day-old)
2 large eggs
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, chopped
Salt and pepper to taste
Optional: peas, carrots, or other vegetables

Make sure to have everything ready to go before you start cooking!

Instructions

Follow these simple steps to make your egg fried rice:

Prepare the Ingredients

In a bowl, beat the eggs and set aside. Make sure the rice is fluffy and separated; break apart any clumps.

Heat the Pan

Heat a large skillet or wok over medium-high heat. Add sesame oil and let it heat up.

Scramble the Eggs

Pour the beaten eggs into the pan, stirring continuously until they are softly scrambled. Remove the eggs and set them aside.

Fry the Rice

In the same pan, add the rice and soy sauce. Stir-fry for about 2-3 minutes until heated through.

Combine and Serve

Return the scrambled eggs to the pan, add chopped green onions, and season with salt and pepper. Mix well and serve hot.

Enjoy your delicious homemade egg fried rice!

Pro Tips

Feel free to add your favorite proteins like chicken or shrimp for a heartier meal. Additionally, fresh veggies can be added for more color and nutrition.

Serving Suggestions

To serve this egg fried rice, consider garnishing it with additional chopped green onions or a sprinkle of sesame seeds for an added crunch and flavor. For those who enjoy a bit of spice, a drizzle of chili oil or a few slices of fresh chili pepper can truly elevate the dish. It's also delightful paired with a light salad or some steamed dumplings to make a more hearty meal.

If you’re feeling adventurous, try adding proteins like diced chicken, shrimp, or tofu. Cook these proteins first in the skillet before the eggs to ensure they are thoroughly cooked, then follow with the eggs and rice as instructed. This way, you can make the meal even more filling and satisfying, perfect for a busy weeknight dinner.

Storage and Reheating

Leftover egg fried rice can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, it's best to do so in a skillet over medium heat, adding a tablespoon of water or oil to prevent sticking and to revive the dish's moisture. Stir frequently for 4-5 minutes until heated through. Microwaving is an option too, but the texture may not be as pleasant as when reheated on the stove.

If you want to make this dish ahead of time, you can prepare the components separately. Cook the rice and store it in the fridge, beat the eggs, and chop your veggies in advance. When you’re ready to enjoy your meal, bringing everything together will take just a few minutes; perfect for a meal prep strategy.

Questions About Recipes

→ Can I use uncooked rice for this recipe?

No, it’s best to use cooked and chilled rice, as it prevents clumping.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

→ What can I substitute for soy sauce?

You can use tamari for a gluten-free option or coconut aminos for a lighter flavor.

→ Is this recipe customizable?

Absolutely! You can add any vegetables or protein of your choice to suit your taste.