Quick & Easy 10-Minute Egg Fried Rice
Highlighted under: Rushed & Ready
I absolutely love making egg fried rice when I'm short on time but still want something delicious! This recipe has become my go-to because it takes only 10 minutes from start to finish. It’s amazing how quickly you can pull together a dish that satisfies both hunger and taste. Using leftover rice is a game-changer, and the added veggies and egg make it a complete meal. I think you’ll find it’s perfect for busy weeknights or whenever you crave a quick, satisfying dish.
When I first experimented with this quick egg fried rice recipe, I was amazed at how a few simple ingredients could create such a flavorful meal. All it took was some leftover rice, an egg, and whatever vegetables I had on hand. The key is to make sure your rice is cold, as this prevents it from becoming mushy. I usually use day-old rice from the fridge, but fresh rice works fine too, as long as it's cooled properly.
One important tip I discovered is to cook the egg separately and then add it to the rice mixture. This technique ensures that the egg stays fluffy and distinct, rather than getting lost in the stir-fry. I like to top mine off with a splash of soy sauce and a sprinkle of green onions for that extra pop of flavor!
Why You'll Love This Recipe
- Incredibly quick to prepare, ready in just 10 minutes
- Versatile—customize with your favorite veggies and protein
- Perfect for using up leftover rice and reducing food waste
Key Techniques for Perfect Fried Rice
When making fried rice, one key technique is to ensure your rice is completely cooled and ideally day-old. This helps to prevent the rice from becoming mushy. Freshly made rice retains moisture, which can lead to clumping and uneven cooking. If you're using freshly cooked rice, spread it on a baking sheet to cool down quickly before using it in this recipe.
Another important tip is to have your ingredients prepped and ready to go before starting to cook. The stir-frying process goes quickly, and having everything within arm's reach ensures that you won't miss a beat when things heat up. This organized approach helps maintain the right texture and prevents overcooking.
Ingredient Insights
Soy sauce not only adds a depth of flavor but also gives the dish its signature color. Consider using low-sodium soy sauce if you want to manage salt intake. Additionally, you can experiment with premium soy sauces for a more complex umami taste. As for the vegetables, feel free to incorporate what you have on hand—bell peppers, zucchini, or broccoli work just as well and can add a nice crunch.
If you're looking to boost protein, adding cooked chicken, shrimp, or tofu can transform this dish into something heartier. Just remember to adjust the cooking times accordingly, as you'll want to ensure any additional proteins are heated through without overcooking the rice.
Ingredients
Gather these ingredients for a delicious egg fried rice!
Ingredients
- 2 cups cooked and cooled rice
- 2 eggs
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- Salt and pepper to taste
Make sure to have everything ready before you start cooking!
Instructions
Follow these simple steps to make your egg fried rice.
Scramble the Eggs
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the eggs and scramble until just set. Remove from the pan and set aside.
Cook the Vegetables
In the same skillet, add the mixed vegetables and stir-fry for about 2-3 minutes until they are heated through.
Combine Ingredients
Add the cooled rice to the skillet with the vegetables. Stir well to combine, breaking apart any clumps.
Add the Eggs and Seasoning
Return the scrambled eggs to the pan and pour in the soy sauce. Mix everything thoroughly and season with salt and pepper to taste.
Finish and Serve
Cook for an additional 1-2 minutes until heated through, then garnish with chopped green onions before serving.
Enjoy your flavorful, homemade egg fried rice!
Pro Tips
- For extra flavor, try adding a dash of sesame oil or some minced garlic while cooking the vegetables. You can also mix in cooked chicken, shrimp, or tofu for added protein.
Storing and Reheating
Leftover egg fried rice can be stored in an airtight container in the refrigerator for up to three days. When reheating, make sure to use a skillet over medium heat for the best results. You may want to add a splash of water or a teaspoon of oil to prevent it from sticking to the pan and to revive some moisture.
For long-term storage, you can freeze the fried rice. Spread it out on a baking sheet to freeze individually, then transfer it to a freezer-safe container. When you're ready to eat, thaw it overnight in the fridge and reheat in a skillet for a quick meal.
Variations and Pairings
Feel free to personalize your fried rice with various sauces. Adding a drizzle of sesame oil at the end can enhance the flavor significantly. You might also try incorporating a dash of oyster sauce or chili sauce for heat. Experimenting with flavors can elevate this dish from basic to gourmet in no time.
Egg fried rice pairs wonderfully with dishes like grilled chicken or tempura vegetables for a more extensive meal. Consider serving it alongside a light salad dressed with a soy vinaigrette, or even as a base for a stir-fry, allowing the fried rice to soak up those delicious sauce juices.
Questions About Recipes
→ Can I use fresh rice instead of leftover?
Yes, just make sure to cool the fresh rice quickly after cooking it to prevent it from becoming mushy.
→ What vegetables can I add?
Feel free to use any vegetables you like, such as bell peppers, broccoli, or snap peas.
→ How can I make this dish healthier?
You can add more vegetables or use brown rice for additional fiber.
→ Can I make this vegan?
Absolutely! Just replace the eggs with scrambled tofu or chickpea flour for a vegan option.
Quick & Easy 10-Minute Egg Fried Rice
I absolutely love making egg fried rice when I'm short on time but still want something delicious! This recipe has become my go-to because it takes only 10 minutes from start to finish. It’s amazing how quickly you can pull together a dish that satisfies both hunger and taste. Using leftover rice is a game-changer, and the added veggies and egg make it a complete meal. I think you’ll find it’s perfect for busy weeknights or whenever you crave a quick, satisfying dish.
What You'll Need
Ingredients
- 2 cups cooked and cooled rice
- 2 eggs
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- Salt and pepper to taste
How-To Steps
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the eggs and scramble until just set. Remove from the pan and set aside.
In the same skillet, add the mixed vegetables and stir-fry for about 2-3 minutes until they are heated through.
Add the cooled rice to the skillet with the vegetables. Stir well to combine, breaking apart any clumps.
Return the scrambled eggs to the pan and pour in the soy sauce. Mix everything thoroughly and season with salt and pepper to taste.
Cook for an additional 1-2 minutes until heated through, then garnish with chopped green onions before serving.
Extra Tips
- For extra flavor, try adding a dash of sesame oil or some minced garlic while cooking the vegetables. You can also mix in cooked chicken, shrimp, or tofu for added protein.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 210mg
- Sodium: 600mg
- Total Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 10g