If you’re craving something quick, easy, and absolutely delicious, then you’re going to love this Easy 10-Minute Egg Fried Rice recipe! It’s the perfect way to use up leftover rice, and it comes together in no time. Plus, with just a handful of ingredients, you can make restaurant-quality fried rice right at home.

Let’s be honest, we’ve all had that moment when we look in the fridge and see nothing but some leftover rice and eggs. But what if I told you that with just a few simple additions, you could transform those humble ingredients into a flavorful and satisfying meal?

This egg fried rice recipe is perfect for busy weeknights, a quick lunch, or even as a side dish to your favorite stir-fry. So grab your wok (or a good ol’ frying pan) and let’s get cooking!

Why You’ll Love This Recipe

• Quick & Easy – Ready in just 10 minutes!
• Minimal Ingredients – Uses pantry staples.
• Perfect for Leftovers – Cold, day-old rice is best.
• Customizable – Add veggies, proteins, or spices to your liking.
• Better Than Takeout – Fresher, healthier, and just as tasty.

Ingredients You’ll Need

Before we dive into the step-by-step process, here’s what you need:

• 2 cups cooked jasmine rice (cold, day-old rice works best)
• 4 large eggs (beaten)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 green onion (finely chopped)
• 2.5 tbsp soy sauce (regular, not dark soy sauce)
• ½ tbsp sesame oil (for that rich, nutty aroma)

That’s it! Just six basic ingredients, and you’re on your way to a perfect bowl of egg fried rice.

How to Make Egg Fried Rice (Step-by-Step)

Let’s break it down into super easy steps so that even beginners can nail it on the first try.

Step 1: Heat the Oil

Start by heating 1 tbsp of vegetable oil in a large pan or wok over medium-high heat. If you’re using a wok, let the oil slightly smoke before adding anything—this enhances the flavor. If you’re using a regular frying pan, just make sure it’s well-heated.

Step 2: Cook the Eggs

Once the oil is hot, pour in the beaten eggs. Quickly stir them around, breaking them up into soft, fluffy curds. You don’t want to overcook the eggs at this stage—they should still be slightly moist since they’ll cook further with the rice.

Step 3: Add the Rice

Once the eggs are almost set, it’s time to add the cold rice. If your rice is clumped together, use a spatula to break it apart. Stir everything well so the eggs and rice are evenly mixed.

Tip: If your rice is fresh and still warm, spread it on a plate and let it cool in the fridge for 20-30 minutes before using. This prevents it from becoming mushy in the pan.

Step 4: Add the Green Onions

Push the rice and eggs to one side of the pan. Add the remaining oil to the empty side, then toss in the chopped green onions. Let them sizzle for about 15 seconds to release their aroma before stirring everything together.

Chef’s Secret: Cooking the green onions separately for a few seconds brings out their natural sweetness and mild onion flavor!

Step 5: Season with Soy Sauce & Sesame Oil

Drizzle the soy sauce and sesame oil along the edges of the pan. This helps the sauces caramelize slightly before mixing them into the rice, enhancing the umami depth of flavor. Stir everything together until the rice turns a beautiful golden brown and is evenly coated.

Pro Tips for Perfect Egg Fried Rice

Before we jump into variations, let’s talk about some key techniques that will elevate your fried rice game. Trust me—these small changes make a big difference!

1. Use Cold, Day-Old Rice

The secret to non-mushy fried rice is using cold, leftover rice. Freshly cooked rice has too much moisture, making it sticky. If you’re in a hurry and only have fresh rice, spread it out on a tray and pop it in the fridge for 20-30 minutes before cooking.

2. Don’t Overcrowd the Pan

A crowded pan means steamed rice instead of fried rice. If making a larger batch, cook in smaller portions so the rice can fry properly.

3. Cook on High Heat for That ‘Wok Hei’ Flavor

Authentic fried rice has a smoky, slightly charred flavor known as wok hei (a hallmark of great Chinese stir-fries). To achieve this:

• Use high heat.
• Let the rice slightly toast in the pan before stirring.
• If using a wok, tilt it slightly to let the flames touch the sides of the rice.

4. Drizzle Soy Sauce Around the Edges of the Pan

Instead of pouring soy sauce directly onto the rice, drizzle it along the edges of the hot pan. This enhances the aroma and helps caramelize the sauce before mixing it into the rice.

5. Stir Gently – Don’t Overmix

Too much stirring can break the rice grains, making them mushy. Use a gentle flipping motion to toss the ingredients together without mashing the rice.

Fun Variations: How to Customize Your Egg Fried Rice

Egg fried rice is delicious on its own, but why stop there? Here are some fun and tasty add-ins that can turn this simple dish into a restaurant-worthy meal!

1. Classic Vegetable Fried Rice

Want to sneak in some extra veggies? Here’s how:

• Add diced carrots, peas, corn, or bell peppers after the green onions.
• Stir-fry them for 30 seconds before mixing with the rice.

Pro Tip: Frozen mixed vegetables work great! Just thaw them slightly before adding to the pan.

2. Garlic Fried Rice

For garlic lovers, try this twist:

• Add 3-4 minced garlic cloves when frying the green onions.
• Let them turn golden and fragrant before mixing with the rice.

3. Chicken Fried Rice

Turn it into a complete meal with chicken:

• Use leftover rotisserie chicken, or quickly stir-fry diced chicken breast before cooking the eggs.
• Add it back in with the rice for extra protein.

4. Shrimp Fried Rice

Seafood lovers, this one’s for you:

• Quickly fry small shrimp (seasoned with a little salt & pepper) before making the eggs.
• Add them back into the rice at the end for a delicious seafood twist.

5. Spicy Fried Rice (Szechuan-Style)

For those who love a spicy kick:

• Add ½ tsp chili flakes or sriracha when adding soy sauce.
• You can also stir in chopped Thai chilies for extra heat.

6. Kimchi Fried Rice

Korean-inspired fried rice is incredibly flavorful:

• Chop up ½ cup kimchi and stir-fry it with the green onions.
• Top with a fried egg for extra richness.

7. Pineapple Fried Rice

For a sweet and savory twist:

• Add ½ cup diced pineapple and some cashews.
• Sprinkle with a pinch of curry powder for a tropical flair.

How to Make It a Full Meal

Egg fried rice is amazing on its own, but it also pairs beautifully with other dishes. Here are a few easy meal ideas:

Serve with a Side Dish

• Crispy Orange Chicken – Sweet, tangy, and crispy chicken bites go perfectly with fried rice.
• Beef & Broccoli Stir-Fry – A savory, saucy dish that complements the rice.
• Hot & Sour Soup – A light and tangy soup to balance the flavors.
• Dumplings or Spring Rolls – A crunchy appetizer that pairs well.

Make It a Takeout-Style Feast

Want to recreate the full takeout experience at home? Pair your egg fried rice with:

✅ Kung Pao Chicken

✅ General Tso’s Chicken
✅ Garlic Green Beans

It’ll feel like you just ordered from your favorite Chinese restaurant—but even better!

Final Tips Before You Cook

• Use a large pan or wok to give the ingredients space to fry evenly.
• Keep everything prepped before cooking—it moves fast!
• Adjust seasonings to your taste—add more soy sauce if needed.
• Top with sesame seeds or chili oil for extra flavor!

Frequently Asked Questions (FAQ)

1. Why is my fried rice mushy?

The most common reason for mushy fried rice is using freshly cooked, warm rice. Fresh rice holds too much moisture, making it soft and sticky. To fix this:

• Use cold, day-old rice for the best texture.
• If using fresh rice, spread it on a baking sheet and chill it in the fridge for 20-30 minutes before frying.

2. Can I use brown rice instead of white rice?

Yes! Brown rice works great and adds a nutty flavor. Just make sure it’s fully cooked and cold before using. Since brown rice has a firmer texture, you may need a little extra oil to help it stir-fry smoothly.

3. What’s the best oil to use for fried rice?

The best oils for fried rice are neutral oils with a high smoke point, such as:

✅ Vegetable oil
✅ Canola oil
✅ Peanut oil
✅ Sesame oil (for finishing, not frying!)

Avoid using olive oil because it has a low smoke point and can add an overpowering flavor.

4. Do I need a wok, or can I use a regular pan?

While a wok gives that authentic smoky flavor (wok hei), a large non-stick or stainless steel pan works just fine. Just make sure:

• It’s large enough to allow the rice to fry evenly.
• You use high heat to get that signature fried rice texture.

5. How do I prevent my eggs from overcooking?

Cook the eggs first and slightly undercook them before adding the rice. They will continue cooking as you mix them into the dish, keeping them soft and fluffy instead of dry.

6. Can I make egg fried rice without soy sauce?

Absolutely! If you want a soy-free version, try these alternatives:

• Coconut aminos (a slightly sweeter alternative)
• Tamari (a gluten-free version of soy sauce)
• A pinch of salt & a splash of fish sauce (for umami flavor)

7. How long does egg fried rice last in the fridge?

Egg fried rice stays fresh for 3-4 days when stored in an airtight container in the fridge. When reheating:

• Microwave with a splash of water to keep it from drying out.
• Reheat in a pan with a little extra oil for the best texture.

Final Thoughts: Why You Need This Recipe in Your Life

If you’ve ever craved homemade takeout-style fried rice, this 10-minute egg fried rice recipe is your answer. It’s fast, budget-friendly, and absolutely delicious. Plus, it’s the perfect way to use up leftover rice while creating a dish that everyone will love.

Whether you’re making a quick lunch, a weeknight dinner, or serving it as a side, this recipe is an absolute winner. And the best part? You can customize it however you like—add veggies, shrimp, chicken, or even a spicy twist!

Now it’s your turn!
Try this recipe and let me know in the comments:
What’s your favorite way to eat fried rice? Do you have a fun variation? I’d love to hear your thoughts!

If you loved this recipe, share it with a friend or save it for later! Happy cooking!

Print