Quick & Easy 10-Minute Egg Fried Rice
Highlighted under: Effortless Eats
I love whipping up this Quick & Easy 10-Minute Egg Fried Rice whenever I'm in a hurry but craving something delicious. With just a few simple ingredients, I can create a comforting dish packed with flavor and texture. It's my go-to solution for using up leftover rice and veggies, and the best part is that it comes together in just 10 minutes. Whether it's a busy weeknight dinner or a quick lunch, this recipe has become a staple in my kitchen.
Making this Egg Fried Rice has become one of my favorite kitchen tricks. On days when I have leftover rice, I throw in whatever vegetables I have on hand, add a couple of eggs, and just like that, a satisfying meal is ready. I use soy sauce to give it that authentic flavor, but I always keep it light to prevent overpowering the dish.
One tip I found helpful is to make sure that the rice is cold; this way, it fries perfectly without becoming mushy. I've adjusted the cooking time to match my busy lifestyle, and now I can enjoy this delicious dish without the hassle. It's quick, easy, and oh so satisfying!
Why You'll Love This Recipe
- Incredibly quick preparation time – ready in 10 minutes!
- Versatile recipe that allows for endless variations with leftover veggies.
- Deliciously satisfying and perfect for busy weeknights or a leisurely lunch.
Mastering the Technique
The key to perfect egg fried rice is using cold, day-old rice. This helps prevent the rice from becoming mushy during cooking. Freshly cooked rice can be clumpy and sticky, so if you must use it, spread it out on a baking sheet and refrigerate for 15-20 minutes before frying. This way, you'll achieve a beautifully separated grain that adds a delightful texture to the dish.
When scrambling the eggs, aim for a creamy consistency rather than overcooking them. Cook them just until they’re set but still slightly runny; they will continue to cook when combined with the hot rice and vegetables. This will ensure that the eggs remain soft and fluffy, adding richness without becoming tough.
Choosing and Storing Ingredients
Using a mix of vegetables is not only a great way to add color but also texture and nutrition. Feel free to substitute with whatever you have on hand, such as bell peppers, broccoli, or snap peas. Frozen mixed veggies work great, just ensure they are thoroughly thawed and drained to avoid excess moisture in your fried rice.
You can also personalize the flavors by experimenting with soy sauce alternatives like tamari for a gluten-free version, or adding a splash of sesame oil for a nutty depth. If you have leftover proteins like chicken or shrimp, adding them can turn this dish into a heartier meal.
Ingredients
Gather the following ingredients before you start cooking:
Ingredients
- 2 cups cooked rice, preferably cold
- 2 eggs
- 1 cup mixed vegetables (carrots, peas, corn)
- 3 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- Salt and pepper to taste
Now that you have your ingredients ready, let's move on to the cooking steps!
Instructions
Follow these simple steps to make your delicious Egg Fried Rice:
Prepare the Ingredients
Chop the green onions and set them aside. If your mixed vegetables are not pre-cut, chop them into small pieces.
Fry the Eggs
In a large frying pan or wok, heat the vegetable oil over medium heat. Crack the eggs into the pan and scramble them until fully cooked. Remove the eggs from the pan and set aside.
Stir-Fry the Vegetables
In the same pan, add the mixed vegetables and stir-fry for about 2–3 minutes until they're tender.
Add the Rice
Add the cold cooked rice to the pan with the vegetables and stir well to combine. Pour the soy sauce over the rice and mix until everything is evenly coated.
Combine Everything
Add the scrambled eggs back to the pan along with the chopped green onions. Season with salt and pepper to taste, and stir until heated through.
Serve
Remove from heat and serve hot, garnished with additional green onions if desired.
Your delicious Egg Fried Rice is now ready to enjoy!
Pro Tips
- For a bit of heat, consider adding chili flakes or a splash of sriracha to the soy sauce. You can also substitute the eggs with tofu for a vegan version.
Make-Ahead and Storage Tips
This egg fried rice is perfect for meal prep. You can batch-cook it and store it in airtight containers in the fridge for up to four days. For longer storage, you can freeze it for up to three months. When reheating, add a splash of water to help steam the rice, preventing it from drying out and clumping together.
If you're planning to make this dish ahead of time, cook your rice in advance and store it in the refrigerator. This will not only save you time but also improve the overall texture of your fried rice.
Serving Suggestions
Egg fried rice makes a wonderful side dish but can also stand alone as a fulfilling entrée. Serve it up with a sprinkle of additional green onions or a drizzle of sriracha for a spicy kick. Pair it with your favorite protein for a complete meal, or enjoy it with a side of crispy spring rolls for a delicious Asian-inspired dinner.
Feeling adventurous? Try adding a pinch of curry powder or a dash of chili flakes for an exciting flavor twist. You could also incorporate diced tofu for a vegetarian option that packs a protein punch, ensuring that each bowl of rice is not just satisfying but also well-rounded.
Questions About Recipes
→ Can I use fresh rice instead of cold rice?
It's best to use cold, leftover rice because it fries better and prevents clumping.
→ What vegetables can I add?
You can add any vegetables you like, such as bell peppers, broccoli, or spinach.
→ How long does it take to make this dish?
This recipe only takes 10 minutes from start to finish!
→ Can I make this dish ahead of time?
It's best enjoyed fresh, but you can prepare the ingredients in advance for quicker cooking.
Quick & Easy 10-Minute Egg Fried Rice
I love whipping up this Quick & Easy 10-Minute Egg Fried Rice whenever I'm in a hurry but craving something delicious. With just a few simple ingredients, I can create a comforting dish packed with flavor and texture. It's my go-to solution for using up leftover rice and veggies, and the best part is that it comes together in just 10 minutes. Whether it's a busy weeknight dinner or a quick lunch, this recipe has become a staple in my kitchen.
Created by: Harriet Mason
Recipe Type: Effortless Eats
Skill Level: Intermediate
Final Quantity: 2 servings
What You'll Need
Ingredients
- 2 cups cooked rice, preferably cold
- 2 eggs
- 1 cup mixed vegetables (carrots, peas, corn)
- 3 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- Salt and pepper to taste
How-To Steps
Chop the green onions and set them aside. If your mixed vegetables are not pre-cut, chop them into small pieces.
In a large frying pan or wok, heat the vegetable oil over medium heat. Crack the eggs into the pan and scramble them until fully cooked. Remove the eggs from the pan and set aside.
In the same pan, add the mixed vegetables and stir-fry for about 2–3 minutes until they're tender.
Add the cold cooked rice to the pan with the vegetables and stir well to combine. Pour the soy sauce over the rice and mix until everything is evenly coated.
Add the scrambled eggs back to the pan along with the chopped green onions. Season with salt and pepper to taste, and stir until heated through.
Remove from heat and serve hot, garnished with additional green onions if desired.
Extra Tips
- For a bit of heat, consider adding chili flakes or a splash of sriracha to the soy sauce. You can also substitute the eggs with tofu for a vegan version.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 210mg
- Sodium: 540mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 12g