This 10-minute Egg Fried Rice is the kind of dish every home cook should keep in their back pocket fast, flavorful, and made with simple ingredients you likely already have. It’s comforting, customizable, and perfect for busy evenings when you want something delicious right now.
Ingredients
- 2 cups cooked rice (day-old works best)
- 2 eggs, lightly beaten
- 1 cup mixed veggies (peas, carrots, corn)
- 2 green onions, sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- Salt and pepper, to taste
- Optional: garlic or ginger for extra flavor
Steps
- Heat the pan. Warm vegetable oil in a large skillet or wok over medium-high heat.
- Scramble the eggs. Pour in the beaten eggs and scramble until soft and fluffy, then push them to the side of the pan.
- Add the veggies. Toss in your mixed vegetables and sauté for a minute until warm and bright.
- Add the rice. Stir in the cooked rice, breaking up any clumps. Don’t worry if it looks a bit dry it comes together with the sauce.
- Season. Drizzle with soy sauce and sesame oil, stirring well so everything gets coated.
- Finish with green onions. Add them right at the end for freshness and a pop of color.
- Taste and adjust. Add a pinch of salt or pepper if needed.
Chef’s Tips
- Use cold rice: Fresh rice is too soft cold rice fries beautifully.
- High heat = better texture: A hot pan gives that classic fried rice flavor.
- Don’t over-scramble: Soft, tender eggs make the dish feel richer and more satisfying.
Variations
- Protein boost: Add leftover chicken, shrimp, or tofu.
- Garlic fried rice: Stir in 2–3 minced garlic cloves for an aromatic twist.
- Spicy version: Add a spoonful of chili crisp or sriracha.