Description
Make this easy 10-minute egg fried rice with simple ingredients and leftover rice! A quick, flavorful, and budget-friendly meal that’s perfect for busy weeknights. Customize with protein or veggies for extra variety!
Ingredients
Scale
- 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
- Prepare Ingredients – If using leftover rice, break up any clumps. Beat the eggs in a small bowl.
- Heat the Pan – In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
- Cook the Eggs – Pour in the beaten eggs, scramble, and cook until just set. Remove from the pan and set aside.
- Sauté Aromatics and Vegetables – Add the remaining tablespoon of oil, then cook garlic and vegetables for 1-2 minutes.
- Stir-Fry the Rice – Add the cooked rice to the pan and stir-fry for another 2 minutes, breaking up any clumps.
- Season – Pour in soy sauce, sesame oil, salt, and pepper. Stir well to combine.
- Add the Eggs Back – Return the scrambled eggs to the pan and mix everything together.
- Garnish and Serve – Sprinkle with chopped green onions and serve hot.
Notes
- Storage: Refrigerate 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 may become mushy.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course, Side dish
- Method: Stir-Fry
- Cuisine: Asian, Chinese-inspired
Keywords: Egg Fried Rice, Quick Fried Rice, 10-Minute Meal, Easy Rice Recipe, Chinese Fried Rice