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10-Minute Egg Fried Rice

A quick and flavorful combination of fluffy rice, tender scrambled eggs, and vibrant vegetables, ready in just 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked rice Use day-old rice for the best texture.
  • 2 large eggs, beaten Scramble gently for a fluffy texture.
  • 1 cup mixed vegetables (carrots, peas, bell peppers) Feel free to customize with other vegetables.
  • 2 tablespoons soy sauce Low sodium is preferred.
  • 1 tablespoon vegetable oil For frying.
  • Salt and pepper To taste.
  • Green onions, chopped Optional, for garnish.

Method
 

Cooking
  1. Heat the vegetable oil in a large frying pan or wok over medium-high heat.
  2. Pour in the beaten eggs and scramble gently until fully cooked (about 1-2 minutes). Transfer the scrambled eggs to a plate and set aside.
  3. In the same pan, add the mixed vegetables and sauté for about 2-3 minutes until tender but still vibrant.
  4. Stir in the cooked rice, breaking up any clumps and combining it with the veggies.
  5. Pour in the soy sauce, season with salt and pepper, then add the scrambled eggs back to the pan. Stir to combine well.
  6. Once heated through, garnish with chopped green onions if desired, serve hot, and enjoy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Reheat in the microwave or sauté with a little water or oil to avoid drying out.