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 rice (preferably day-old); 2 large eggs; 1/2 cup mixed vegetables (peas, carrots, bell peppers); 2 tablespoons soy sauce; 2 cloves garlic, minced; 2 green onions, chopped; 1 tablespoon vegetable oil; Salt and pepper to taste

Highlighted under: Instant Recipes | Quick Eats

I love making this Quick 10 Minute Egg Fried Rice when I need a satisfying meal in no time. The best part is that it’s flexible—using whatever leftover vegetables or proteins I have on hand. With a few pantry staples like soy sauce and eggs, I can whip up a flavorful dish that pleases everyone at the table. It’s simple, delicious, and an absolute lifesaver on those busy weeknights when time is tight.

Created by

The Chefpeterscooks Team

Last updated on 2026-03-20T16:35:54.596Z

When I first experimented with egg fried rice, I was amazed at how quickly it came together. Just 10 minutes from start to finish! I discovered that day-old rice works best, as it’s firmer and won’t get mushy during cooking. Since then, I always make a little extra rice the night before for this delicious dish.

Using just a handful of ingredients, I’ve perfected a quick recipe that’s versatile enough for any mealtime. The addition of garlic and scallions adds a burst of flavor, making each bite delightful! Remember, the key is to cook over high heat to achieve that satisfying wok hei.

Why You'll Love This Recipe

Quick and easy to make any day of the week
Customizable with your favorite vegetables or proteins
Deliciously flavorful with just a few ingredients
Perfect for using leftover rice and reduce waste

Understanding the Ingredients

The beauty of egg fried rice lies in its simplicity and flexibility, allowing for a variety of ingredients based on what you have on hand. For this recipe, day-old rice is essential as it’s less sticky and absorbs the flavors of the soy sauce and vegetables better. If you don’t have day-old rice, you can cook fresh rice and spread it out on a baking sheet to cool for about 20 minutes, which helps to dry it out slightly.

Mixed vegetables add both color and nutrition to this dish. While I recommend peas, carrots, and bell peppers, feel free to use whatever leftovers you have—broccoli, corn, or even chopped greens like spinach work well too. This versatility not only enhances the flavor but also reduces waste in your fridge, making it an environmentally friendly meal option.

Technique Tips for Perfection

When scrambling the eggs, be careful not to overcook them; they should remain slightly soft and creamy before you remove them from the heat. This ensures they stay fluffy and yield a pleasing texture in the final dish. Cook them over medium-high heat for no more than 2-3 minutes, stirring gently until just set. Keep in mind that the residual heat will continue to cook them slightly even after they are removed from the pan.

Stir-frying the vegetables is a critical step for achieving the right texture and flavor. Ensure your pan is hot enough before adding the garlic and vegetables. A sizzling sound when they hit the pan is a good indicator that the temperature is right. Sauté them for only 2-3 minutes; you want them tender-crisp, retaining a bit of bite for texture. Overcooking them can lead to a mushy consistency that detracts from the overall dish.

Ingredients

Main Ingredients

2 cups cooked rice (preferably day-old)
2 large eggs
1/2 cup mixed vegetables (peas, carrots, bell peppers)
2 tablespoons soy sauce
2 cloves garlic, minced
2 green onions, chopped
1 tablespoon vegetable oil
Salt and pepper to taste

Instructions

Prepare the Ingredients

Gather all the ingredients and make sure the day-old rice is clump-free. Chop the green onions and vegetables beforehand for a quick stir-fry.

Scramble the Eggs

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Crack the eggs directly into the pan and scramble them until just set. Remove from the pan and set aside.

Stir-Fry the Vegetables

In the same pan, add another tablespoon of oil if needed, and sauté the minced garlic and mixed vegetables for 2-3 minutes until tender.

Combine Everything

Add the day-old rice into the pan, followed by the scrambled eggs and soy sauce. Toss everything together on high heat for about 2 minutes to combine well. Season with salt and pepper as needed.

Finish with Green Onions

Finally, stir in the chopped green onions and give it a quick toss. Remove from heat and serve hot!

Pro Tips

For extra flavor, consider adding a drizzle of sesame oil or a spoonful of Sriracha to the final dish.

Substitutions and Variations

If you're looking for dietary swaps, this egg fried rice can easily be made vegan by substituting the eggs with silken tofu or chickpea flour scrambled in a similar manner. Additionally, tamari or coconut aminos can replace soy sauce for a gluten-free alternative. Experimenting with different proteins like diced chicken, shrimp, or tofu can also elevate this dish while ensuring it stays satisfying and delicious.

For a spicy kick, feel free to add chili flakes or sriracha to the mix. You can sprinkle these on top just before serving or stir them in during the vegetable sauté stage. Similarly, a dash of sesame oil at the end of cooking can add an aromatic richness that enhances the dish's flavor profile.

Storing and Reheating

If you have leftovers, egg fried rice stores well in an airtight container in the refrigerator for up to three days. I recommend cooling it to room temperature before sealing it to prevent condensation, which can make the rice soggy. To reheat, you can use a microwave or a skillet; just add a splash of water or soy sauce to keep it moist and fluffy, reheating until hot throughout, about 2-4 minutes in the microwave.

For longer storage, consider freezing portions of the fried rice. Spread it out on a baking sheet to freeze flat initially, then transfer to a freezer-safe container or bag for up to two months. When ready to eat, you can return it to the skillet with a little oil over medium heat, stirring frequently until heated through, which should take around 5-7 minutes.

Questions About Recipes

→ Can I use brown rice instead of white?

Yes, brown rice works well too but may require slightly more cooking time.

→ What if I don't have mixed vegetables?

Feel free to use fresh vegetables you have at home or even frozen ones.

→ Is it necessary to use day-old rice?

Using day-old rice helps achieve the best texture. Freshly cooked rice may become mushy.

→ Can I make this dish vegetarian?

Absolutely! Just omit the eggs or use a plant-based substitute.