Description
This 10-Minute Egg Fried Rice is a quick, satisfying dish that combines fluffy rice with scrambled eggs, fresh vegetables, and savory seasonings. It’s a perfect solution for busy weeknights or meal prep, delivering both comfort and flavor in just minutes!
Ingredients
Scale
- 2 cups cooked rice (preferably cold)
- 2 large eggs
- 1 tablespoon vegetable oil (or any neutral oil)
- ½ cup diced onions
- ½ cup frozen peas and carrots (or fresh, if preferred)
- 2 tablespoons soy sauce (or coconut aminos for a soy-free version)
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1 clove garlic, minced
- 2 green onions, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Prepare the rice:
Use day-old rice if possible for the best texture. If you don’t have leftover rice, cook your rice and spread it on a baking sheet to cool for about 10 minutes. This helps prevent it from getting soggy. - Scramble the eggs:
Heat a non-stick skillet or wok over medium heat and add 1 tablespoon of vegetable oil. Crack the eggs into the pan and scramble them until cooked through. Remove and set them aside. - Cook the vegetables:
In the same pan, add a bit more oil if needed. Add the diced onions and cook until softened, about 2 minutes. Stir in the peas and carrots, and garlic. Cook for an additional 2-3 minutes until the veggies are tender. - Fry the rice:
Add the rice to the pan with the vegetables. Stir well to break up any clumps and cook for 3-4 minutes until heated through. Add the soy sauce, sesame oil (if using), and stir to combine. - Combine everything:
Add the scrambled eggs back into the pan and mix everything well. Season with salt and pepper to taste. Cook for an additional minute to ensure everything is combined and heated through. - Serve:
Garnish with chopped green onions and serve hot.
Notes
- Rice texture tip: Day-old rice is best for fried rice because it’s drier and holds up better when stir-frying. Freshly cooked rice can also be used if you let it cool and dry out a bit.
- Add-ins: Feel free to add extra vegetables such as bell peppers, corn, or mushrooms for more flavor and texture. You can also add cooked chicken, shrimp, or tofu to make the dish more filling.
- Sauce alternatives: If you prefer a gluten-free or soy-free option, substitute the soy sauce with coconut aminos or tamari.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Carbohydrates: 34g
- Protein: 9g