If you’re looking for a quick and delicious meal with minimal ingredients, this 10-minute egg fried rice is a fantastic go-to dish. Made with only 6 simple ingredients, it’s perfect for a fast lunch or dinner using leftover rice. With its savory flavors and the satisfying texture of the eggs and rice, it’s sure to become a favorite in my kitchen. Plus, it’s a budget-friendly meal that feels like a restaurant-quality dish!
Why You’ll Love This Recipe
I love how quick and easy this egg fried rice recipe is. It takes just 10 minutes to prepare, making it perfect for those busy days when I need something fast but flavorful. The combination of soy sauce, sesame oil, and green onions gives it that authentic Chinese takeout taste. The best part? It’s versatile – you can enjoy it on its own, as a side dish, or even add some extra vegetables or protein to make it more filling.
Ingredients
2 cups cooked jasmine rice (cold & day-old, or sub with any white long grain rice)
1 green onion, finely chopped
2.5 tablespoons regular soy sauce or light soy sauce (avoid dark soy sauce)
½ tablespoon sesame oil
4 large eggs, beaten
2 tablespoons vegetable oil or any neutral oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat vegetable oil in a large pan or wok. If you’re using a wok, allow the oil to smoke. If you’re using a regular pan, skip the smoking step.
Pour in the beaten eggs. Quickly stir-fry the eggs so that they begin to set into shape.
Once the eggs have taken shape but are still moist, toss in the rice. If the rice is clumped together, break it apart in the pan.
Sweep everything to the side of the pan, and add the remaining oil into the empty space. Add the green onions and mix them into the rice and eggs.
Pour soy sauce and sesame oil along the edges of the pan. Toss everything together until the rice turns a golden brown and is evenly coated.
Remove the pan from heat. Serve hot and enjoy!
Servings and Timing
Servings: 2
Prep time: 2 minutes
Cook time: 8 minutes
Total time: 10 minutes
Variations
Add vegetables: You can add frozen peas, carrots, or bell peppers to the rice for extra flavor and nutrition.
Add protein: Add cooked chicken, shrimp, or tofu to make it more filling.
Spicy option: If you like it spicy, drizzle some sriracha or add red pepper flakes for an extra kick.
Storage/Reheating
This egg fried rice stores well in the fridge for up to 2 days. To reheat, I like to heat it in a pan over medium heat to get it crispy again, but a microwave works well too. If you want to make it feel like it’s fresh, just splash a little water to help rehydrate the rice as you reheat it.
FAQs
1. Can I use fresh rice instead of day-old rice?
Day-old rice works best because it’s drier and prevents the fried rice from being too mushy. If you’re using fresh rice, let it cool down completely and spread it out to dry slightly before using.
2. Can I use a different type of oil?
Yes, you can use other oils like olive oil, but vegetable oil or neutral oil like canola works best for an authentic flavor. Sesame oil adds the signature taste, so don’t skip it!
3. How can I make this dish vegetarian?
This recipe is already vegetarian, but if you want to make it vegan, just omit the eggs and add some extra vegetables or tofu for protein.
4. Can I make this recipe ahead of time?
Fried rice is best enjoyed fresh, but you can prepare the ingredients in advance and cook it when you’re ready to eat.
5. Can I freeze leftover fried rice?
Yes, you can freeze leftover fried rice for up to 1 month. Be sure to store it in an airtight container. When reheating, thaw it in the fridge overnight before reheating on the stove or microwave.
Conclusion
This 10-minute egg fried rice is the perfect solution for a quick, satisfying meal. With just six ingredients, it’s an incredibly easy and versatile recipe to whip up on busy nights. Whether you’re enjoying it as a main dish, a side, or adding your own twist with extra ingredients, I’m sure this will become a go-to recipe for you, too!
A quick and delicious 10-minute egg fried rice made with only 6 simple ingredients. Perfect for a fast lunch or dinner using leftover rice, with authentic Chinese takeout flavors.
Ingredients
2 cups cooked jasmine rice (cold & day-old, or sub with any white long grain rice)
1 green onion, finely chopped
2.5 tablespoons regular soy sauce or light soy sauce (avoid dark soy sauce)
½ tablespoon sesame oil
4 large eggs, beaten
2 tablespoons vegetable oil or any neutral oil
Instructions
Heat vegetable oil in a large pan or wok. If using a wok, allow the oil to smoke. If using a regular pan, skip the smoking step.
Pour in the beaten eggs. Quickly stir-fry the eggs so they begin to set into shape.
Once the eggs have taken shape but are still moist, toss in the rice. If the rice is clumped together, break it apart in the pan.
Sweep everything to the side of the pan and add the remaining oil into the empty space. Add the green onions and mix them into the rice and eggs.
Pour soy sauce and sesame oil along the edges of the pan. Toss everything together until the rice turns a golden brown and is evenly coated.
Remove the pan from heat. Serve hot and enjoy!
Notes
If using fresh rice, let it cool down completely and spread it out to dry slightly before using to avoid mushy rice.
For extra flavor and nutrition, you can add frozen peas, carrots, or bell peppers to the rice.
For more protein, add cooked chicken, shrimp, or tofu.
If you like it spicy, drizzle some sriracha or add red pepper flakes for an extra kick.
Store leftovers in the fridge for up to 2 days or freeze for up to 1 month.
