Easy 10-Minute Egg Fried Rice

Egg fried rice is a quick, flavorful, and satisfying dish that comes together in just 10 minutes. Perfect for busy weeknights, this recipe transforms simple ingredients into a comforting meal. Whether served as a side or enjoyed on its own, this dish is a staple in many households and restaurants worldwide.

Why You’ll Love This Recipe

• Quick and Easy – Ready in just 10 minutes, making it perfect for busy days.
• Minimal Ingredients – Uses basic pantry staples and leftover rice.
• Customizable – Add vegetables, protein, or sauces to suit your taste.
• Budget-Friendly – A delicious meal without breaking the bank.

Ingredients

• 2 cups cooked rice (preferably day-old)
• 2 large eggs
• 2 tablespoons oil (vegetable or sesame)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil (optional for extra flavor)
• 1/2 cup frozen peas and carrots (or other vegetables of choice)
• 2 green onions, chopped
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper

Instructions

1. Prepare Ingredients – If using leftover rice, break up any clumps. Beat the eggs in a small bowl.
2. Heat the Pan – In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
3. Cook the Eggs – Pour in the beaten eggs, scramble, and cook until just set. Remove from the pan and set aside.
4. Sauté Aromatics and Vegetables – Add the remaining tablespoon of oil, then cook garlic and vegetables for 1-2 minutes.
5. Stir-Fry the Rice – Add the cooked rice to the pan and stir-fry for another 2 minutes, breaking up any clumps.
6. Season – Pour in soy sauce, sesame oil, salt, and pepper. Stir well to combine.
7. Add the Eggs Back – Return the scrambled eggs to the pan and mix everything together.
8. Garnish and Serve – Sprinkle with chopped green onions and serve hot.

Variations

• Protein Boost – Add shrimp, chicken, or tofu for extra protein.
• Spicy Kick – Stir in chili flakes or sriracha.
• Extra Veggies – Include bell peppers, mushrooms, or baby corn.
• Lower-Carb Option – Swap rice for cauliflower rice.

Servings and Timing

• Servings: 2-3
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.
• Freezing: Not recommended as rice can become mushy.

Frequently Asked Questions

Can I use freshly cooked rice?

Yes, but day-old rice works better as it’s drier and prevents mushiness. If using fresh rice, spread it on a tray to cool before frying.

What type of rice is best?

Jasmine or long-grain white rice works best due to its firm texture, but brown rice is a great healthier alternative.

Can I make this dish gluten-free?

Yes! Use tamari or a gluten-free soy sauce.

What oil should I use?

Vegetable oil is common, but sesame oil adds extra flavor. You can also use peanut or avocado oil.

Can I skip the eggs?

Absolutely! You can substitute scrambled tofu for a plant-based version.

How do I make it spicier?

Add a dash of sriracha, crushed red pepper, or chili oil.

Can I add more protein?

Yes! Cooked chicken, shrimp, beef, or tofu make great additions.

What other seasonings can I use?

Try oyster sauce, hoisin sauce, or a dash of white pepper for extra depth.

Why is my rice sticking to the pan?

Using a well-heated pan and enough oil prevents sticking. A non-stick or well-seasoned wok works best.

How can I add a smoky flavor?

Cook the rice on high heat in a wok and let it slightly char in some areas before stirring.

Conclusion

Egg fried rice is a quick, easy, and delicious meal that anyone can make. With just a few ingredients, you can create a dish that’s satisfying and full of flavor. Whether as a main meal or a side, this versatile recipe is sure to become a favorite in your kitchen.

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