10-Minute Egg Fried Rice: Quick and Delicious Recipe for Busy Weeknights

10-Minute Egg Fried Rice is a delightful dish that brings together the simplicity of everyday ingredients with the vibrant flavors of Asian cuisine. As someone who has always appreciated quick and satisfying meals, I find this recipe to be a lifesaver on busy weeknights. Originating from Chinese culinary traditions, fried rice has become a beloved staple around the world, celebrated for its versatility and ease of preparation.

What I love most about 10-Minute Egg Fried Rice is how it transforms leftover rice into a delicious, comforting meal in just a matter of minutes. The combination of fluffy eggs, crisp vegetables, and savory soy sauce creates a delightful medley of textures and flavors that is hard to resist. Plus, it’s a fantastic way to use up any odds and ends in your fridge, making it not only a tasty option but also a convenient one. Join me as we dive into this quick and satisfying recipe that will surely become a favorite in your kitchen!

Ingredients:

• 2 cups cooked rice (preferably day-old for best texture)
• 2 large eggs
• 1 cup mixed vegetables (peas, carrots, corn, etc.)
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil (or any cooking oil of your choice)
• 2 green onions, chopped
• 1 teaspoon sesame oil (optional, for added flavor)
• Salt and pepper to taste

Preparing the Ingredients

1. **Cook the Rice**: If you don’t have leftover rice, you can cook fresh rice. I recommend using a rice cooker or stovetop method. Make sure to let it cool completely before using it in the fried rice. This helps prevent it from becoming mushy. 2. **Prepare the Vegetables**: If you’re using frozen mixed vegetables, there’s no need to thaw them. Just measure out 1 cup. If you’re using fresh vegetables, chop them into small, uniform pieces to ensure even cooking. 3. **Chop the Green Onions**: Take your green onions and slice them thinly. I like to use both the white and green parts for added flavor and color. 4. **Beat the Eggs**: Crack the eggs into a bowl and whisk them until the yolks and whites are fully combined. You can add a pinch of salt to the eggs for extra flavor.

Cooking Process

5. **Heat the Oil**: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. You want the oil to be hot but not smoking. 6. **Scramble the Eggs**: Once the oil is hot, pour in the beaten eggs. Let them sit for a few seconds before stirring. Use a spatula to scramble the eggs until they are fully cooked but still soft. This should take about 1-2 minutes. Once done, transfer the scrambled eggs to a plate and set aside. 7. **Sauté the Vegetables**: In the same skillet, add another tablespoon of oil if needed. Toss in the mixed vegetables and stir-fry for about 2-3 minutes until they are heated through and slightly tender. If you’re using fresh vegetables, you may need to cook them a bit longer until they are crisp-tender. 8. **Add the Rice**: Now it’s time to add the cooked rice to the skillet. Break up any clumps with your spatula and stir everything together. Make sure the rice is evenly mixed with the vegetables. Stir-fry for about 2-3 minutes, allowing the rice to heat through and absorb the flavors. 9. **Season the Rice**: Pour in the soy sauce and sesame oil (if using). Stir well to ensure that the rice is evenly coated with the sauce. Taste and adjust the seasoning with salt and pepper as needed. I usually find that the soy sauce provides enough saltiness, but it’s always good to check. 10. **Add the Eggs and Green Onions**: Finally, add the scrambled eggs back into the skillet along with the chopped green onions. Gently fold everything together until well combined. Cook for an additional minute to heat everything through.

Assembling and Serving

11. **Plate the Fried Rice**: Once everything is well mixed and heated, it’s time to serve! I like to use a large spoon to scoop the fried rice onto plates or into bowls. 12. **Garnish (Optional)**: If you want to take it up a notch, you can garnish with additional green onions or a sprinkle of sesame seeds for a nice touch. 13. **Enjoy**: Dig in while it’s hot! This egg fried rice is perfect as a side dish or a main course. It’s quick, easy, and oh-so-delicious!

Tips for Perfect Egg Fried Rice

– **Use Day-Old Rice**: If you can, always use day-old rice. Freshly cooked rice tends to be too moist and can lead to a mushy fried rice. If you must use fresh rice, spread it out on a baking sheet to cool and dry out a bit before using. – **High Heat is Key**: Cooking on high heat helps to achieve that slightly crispy texture that makes fried rice so enjoyable. Just be careful not to burn the ingredients. – **Customize Your Fried Rice**: Feel free to add proteins like chicken, shrimp, or tofu to make it more filling. Just cook them first before adding the vegetables. – **Experiment with Flavors**: You can add garlic, ginger, or even a splash of chili sauce for a

Conclusion:

In conclusion, this 10-Minute Egg Fried Rice recipe is an absolute must-try for anyone looking to whip up a delicious meal in no time. Not only is it quick and easy, but it also packs a flavorful punch that will satisfy your taste buds and leave you feeling fulfilled. The beauty of this dish lies in its versatility; you can easily customize it by adding your favorite vegetables, proteins, or even a splash of soy sauce for an extra kick. I love serving this egg fried rice alongside some crispy spring rolls or a refreshing cucumber salad to create a well-rounded meal. You can also experiment with different types of rice, such as brown rice for a healthier option or jasmine rice for a fragrant twist. I encourage you to give this recipe a try and make it your own! Whether you’re cooking for yourself, your family, or friends, I promise it will be a hit. Don’t forget to share your experience and any variations you come up with; I’d love to hear how your version of this 10-Minute Egg Fried Rice turns out! Happy cooking! Print