I love how this dish turns leftover rice and pantry staples into something crave-worthy in just minutes. The eggs add protein, the soy sauce brings that savory umami punch, and the green onions give it a fresh kick. It’s incredibly versatile, easy to double, and budget-friendly. Whether I’m cooking solo or feeding two, this recipe is always a win.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cold day-old cooked jasmine rice
4 large eggs, beaten
1 green onion, finely chopped
2½ tablespoons regular soy sauce (not dark soy sauce)
½ tablespoon sesame oil
2 tablespoons vegetable oil or any neutral oil
Directions
I heat the vegetable oil in a large pan or wok over high heat. If I’m using a wok, I let the oil get hot enough to lightly smoke for that classic fried rice flavor.
I pour in the beaten eggs and stir-fry quickly, scrambling until they’re mostly cooked but still a little moist.
I add the cold rice, breaking up any clumps with my spatula and stirring it into the eggs until well combined.
I push everything to one side of the pan, add the remaining oil to the empty side, and toss in the green onions. After a quick stir, I mix everything together.
I pour the soy sauce and sesame oil around the edges of the pan and toss everything until the rice is evenly coated and golden brown.
I serve it hot, straight from the pan, and enjoy it as is or with extra toppings like chili crisp, tofu, or steamed veggies.
Servings and timing
This recipe serves 2 and takes just 10 minutes total—2 minutes to prep and 8 minutes to cook. It’s perfect when I need something fast, filling, and full of flavor.
Variations
I sometimes add frozen peas, diced carrots, or bell peppers for extra veggies.
For a spicy kick, I stir in chili oil, sriracha, or red pepper flakes.
If I want more protein, I toss in cooked shrimp, shredded chicken, or tofu cubes.
I switch up the flavor with garlic, ginger, or oyster sauce for extra depth.
I occasionally use brown rice or cauliflower rice for a different base.
Storage/Reheating
Fridge: I store leftovers in an airtight container for up to 3 days.
Reheating: I reheat in a hot pan with a splash of water or oil, or microwave it with a damp paper towel over the bowl to keep the rice from drying out.
FAQs
Can I use freshly cooked rice?
It’s possible, but I find fresh rice too sticky for proper fried rice texture. If I must use it, I spread it on a tray and let it cool for 30 minutes in the fridge before using.
What’s the best rice for fried rice?
Jasmine rice works great because of its slightly dry texture when cold. Long-grain rice also holds up well.
Can I make it vegan?
Yes! I skip the eggs or replace them with tofu scramble and make sure the soy sauce is vegan-friendly.
Do I need sesame oil?
It’s optional, but I like the nutty aroma it brings. If I don’t have it, I just leave it out or add a splash of toasted sesame seeds on top.
Can I double the recipe?
Yes! I just make sure my pan or wok is big enough so the rice can fry evenly without steaming.
Conclusion
This 10-Minute Easy Egg Fried Rice is one of those recipes I rely on when time is short but I still want something tasty and satisfying. With just a few ingredients and one pan, I get a warm, comforting bowl of food that tastes like a treat—even though it came together in minutes. It’s simple, speedy, and always hits the spot.
This fast and flavorful egg fried rice comes together in just 10 minutes with simple pantry ingredients—your new go-to for weeknight cravings.
Author:Sarah
Prep Time:2 minutes
Cook Time:8 minutes
Total Time:10 minutes
Yield:2 servings
Category:Main Dishes
Method:Stir-Fry
Cuisine:Chinese
Diet:Vegetarian
Ingredients
→ Main Ingredients:
2 cups cold, day-old cooked jasmine rice
4 large eggs, beaten
1 green onion, finely chopped
2.5 tablespoons regular soy sauce (not dark soy sauce)
½ tablespoon sesame oil
2 tablespoons vegetable oil (or any neutral oil)
Instructions
Heat Oil:
Heat vegetable oil in a large pan or wok over medium-high heat. Let it slightly smoke if using a wok.
Cook Eggs:
Add beaten eggs and stir-fry for about 1 minute until they are just starting to set but still moist.
Add Rice:
Add in cold rice, breaking up clumps and mixing with the eggs thoroughly.
Add Onions:
Push everything to one side of the pan. In the empty space, add remaining oil and green onions. Sauté briefly, then mix into the rice and egg mixture.
Season:
Pour soy sauce and sesame oil around the edge of the pan. Toss everything together until rice is evenly coated and brown.
Serve:
Serve immediately while hot. Optional: garnish with extra green onions or chili flakes.
Notes
Use cold, day-old rice for the best texture—freshly cooked rice will be too sticky.
Customize by adding frozen peas, diced carrots, or cooked shrimp or tofu.
