Ten minutes, a hot skillet, and pantry staples — that’s all it takes to pull together a comforting plate of fried rice that actually tastes like you spent more time on it. This Easy 10-Minute Fried Rice is perfect for weeknights, lunch leftovers, or when you need a quick, filling side. If you’re curious how other quick fried rice methods compare, try this air-fryer fried rice for a different crisp texture and hands-off finish.
Why you’ll love this dish
This recipe is the kind of weeknight superhero that covers speed, affordability, and crowd-pleasing flavor. It uses cooked rice, a couple of eggs, frozen mixed vegetables, and pantry sauces — no special ingredients required. It’s also very forgiving: swap veggies, add protein, or scale up for a crowd.
"I always keep the ingredients on hand — it’s the go-to when I need something fast and satisfying." — a home-cook favorite
Here’s why folks search for recipes like this: they want fast results, minimal cleanup, and something that tastes fresh even though it’s mostly leftover ingredients.
Step-by-step overview
You’ll be stir-frying vegetables, scrambling eggs in the same pan, and then tossing everything with rice and soy sauce. Expect five active parts:
- Heat oil to medium-high so the pan is hot but not smoking.
- Sauté mixed vegetables until just tender.
- Move veggies aside and scramble beaten eggs in the hot spot.
- Add cooked rice and soy sauce, mixing quickly to heat through and coat evenly.
- Finish with sesame oil and fresh green onions for aroma and color.
This process keeps ingredients vibrant and avoids soggy rice. Have everything prepped and within reach because it moves fast.
What you’ll need
- 2 cups cooked rice (preferably chilled or day-old; jasmine or long-grain works best)
- 2 eggs, beaten
- 1 cup mixed vegetables (carrots, peas, corn — frozen is fine)
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 1 tablespoon sesame oil (toasted sesame oil for flavor; optional to finish instead of cooking)
- 2 green onions, chopped for garnish
Notes: If your rice is freshly cooked and still steamy, spread it on a tray to cool briefly or rinse under cold water to reduce clumping. For a milder sesame flavor, swap half the sesame oil for a neutral oil like canola for cooking, then drizzle sesame oil at the end.
Step-by-step instructions
- Heat a large skillet or wok over medium heat. Add 1 tablespoon sesame oil and swirl to coat.
- Add the mixed vegetables and sauté for 2–3 minutes, stirring occasionally, until they are tender but still bright. If using frozen vegetables, don’t thaw — cook a touch longer.
- Push the vegetables to one side of the pan to clear space. Pour the beaten eggs into the empty side. Let the eggs sit for a few seconds, then scramble until just set. Break them into bite-sized curds.
- Stir the eggs and vegetables together. Add the cooked rice, breaking any clumps with the back of your spatula.
- Pour in 2 tablespoons soy sauce and toss everything until the rice is evenly coated and heated through, about 3–4 minutes. Keep stirring so nothing sticks.
- Remove from heat and stir in remaining sesame oil if you prefer a stronger toasted sesame aroma. Top with chopped green onions before serving.
Short, confident motions and a hot pan are the keys to getting that lightly toasted rice texture.
How to plate and pair
Serve this fried rice straight from the skillet into shallow bowls or family-style on a platter. For texture and contrast, sprinkle toasted sesame seeds or a handful of chopped cilantro. If you want a crunchy side or snack, pair it with simple bites like easy fried string cheese bites for a fun appetizer that kids and adults both enjoy. A drizzle of sriracha, a wedge of lime, or a side of quick cucumber salad will round the meal beautifully.
Storage and reheating tips
- Refrigerator: Store in an airtight container within 2 hours of cooking. Keeps 3–4 days.
- Freezer: Freeze in a shallow, freezer-safe container for up to 1 month. Texture will change slightly.
- Reheating (stovetop): Heat a skillet over medium-high, add a splash of oil, and stir-fry leftovers until steaming hot. This refreshes texture better than the microwave.
- Reheating (microwave): Cover loosely and heat in 1-minute bursts, stirring between, until hot. Ensure it reaches 165°F (74°C) for safety, especially because it contains eggs.
Always cool food quickly and store promptly to reduce bacterial growth. Label containers with dates so you know freshness at a glance.
Pro chef tips
- Use day-old rice: Cold, drier rice separates better and soaks up sauce without getting mushy.
- High heat and a roomy pan: A hot, wide skillet or wok gives quick evaporation and slight toasting. Don’t overload the pan.
- Break up rice lumps: Press and separate clumps with your spatula when you first add it.
- Toasted sesame oil is potent: Add most of it at the end for aroma; if you cook in it, use a neutral oil too to prevent burning.
- Season gradually: Start with less soy sauce; you can always add more. Taste before serving.
- Protein add-ons: If adding raw chicken or shrimp, cook them first and set aside so they finish cooking safely and don’t overcook with the rice.
Creative twists
- Protein boost: Stir in diced leftover rotisserie chicken, tofu cubes, or pre-cooked shrimp.
- Veg-forward: Swap rice for cauliflower rice to make it lower-carb. Sauté a bit longer to remove moisture.
- Make it spicy: Add chili garlic sauce or fresh chopped chilies while stir-frying.
- Fried rice with a twist: Finish with a splash of rice vinegar or a teaspoon of sugar and a squeeze of lime for a sweet-tart edge.
- Asian-inspired variations: Add kimchi for tang and heat, or toss in hoisin for sweeter umami.
Common questions
Q: How long does this really take?
A: Active cook time is about 8–10 minutes once everything is prepped. Plan 2–5 minutes extra for chopping and beating eggs.
Q: Can I use freshly cooked rice?
A: Yes, but cool it quickly and spread it out so it won’t steam and clump. Day-old rice yields the best texture.
Q: Is it safe to reheat rice with eggs?
A: Yes. Reheat thoroughly until piping hot (165°F / 74°C). Store leftovers promptly in the fridge and eat within 3–4 days.
Q: Can I make this vegetarian or vegan?
A: For vegetarian, keep the eggs or replace with scrambled tofu. For vegan, use crumbled firm tofu sautéed with a pinch of turmeric for color and omit eggs.
Q: What’s the best oil to use?
A: Use a neutral high-heat oil (canola, vegetable, or peanut) for frying and add toasted sesame oil at the end for flavor. If you only have sesame oil, cook at medium heat to avoid burning it.
If you want more quick, simple recipes to rotate through your weeknight lineup, try swapping in different proteins and vegetables based on what’s on hand — small changes keep this easy recipe feeling new every time.
Fried Rice
Ingredients
Main Ingredients
- 2 cups cooked rice (preferably chilled or day-old; jasmine or long-grain works best)
- 2 eggs beaten
- 1 cup mixed vegetables (carrots, peas, corn — frozen is fine)
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 1 tablespoon sesame oil (toasted sesame oil for flavor; optional to finish instead of cooking)
- 2 green onions chopped for garnish
Instructions
Cooking Steps
- Heat a large skillet or wok over medium heat. Add 1 tablespoon sesame oil and swirl to coat.
- Add the mixed vegetables and sauté for 2–3 minutes, stirring occasionally, until they are tender but still bright.
- Push the vegetables to one side of the pan to clear space. Pour the beaten eggs into the empty side and scramble until just set.
- Stir the eggs and vegetables together. Add the cooked rice, breaking any clumps and mixing well.
- Pour in 2 tablespoons soy sauce and toss everything until the rice is evenly coated and heated through, about 3–4 minutes.
- Remove from heat and stir in remaining sesame oil if you prefer a stronger toasted sesame aroma. Top with chopped green onions before serving.