Easy 10-Minute Fried Rice
A quick and satisfying weeknight meal featuring perfectly cooked grains, vibrant vegetables, and the aromatic notes of soy sauce and sesame oil.
Ingredients
Main Ingredients
- 4 cups cooked rice (preferably day-old, for best texture)
- 2 tablespoons vegetable oil (or sesame oil for flavor)
- 2 large eggs, lightly beaten
- 1 cup mixed vegetables (frozen peas, carrots, corn, or fresh)
- 3 pieces green onions, sliced
- 3 tablespoons soy sauce (adjust to taste)
- 1 teaspoon sesame oil (optional)
- Salt and pepper, to taste
- Optional: cooked chicken or shrimp, diced, for a protein boost
- Optional: fresh cilantro or parsley for garnish
Instructions
Cooking Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Ensure it is hot before adding any ingredients, allowing for a nice stir-fry effect.
- Pour in the lightly beaten eggs, scrambling them gently until fully cooked. Remove the eggs from the skillet and set aside, leaving any residual oil behind for the next steps.
- In the same skillet, add the mixed vegetables. Stir-fry for 2–3 minutes until they are heated through and tender, releasing their vibrant colors and aroma.
- Add the cooked rice to the skillet, breaking up any clumps. Stir-fry everything together for another 2 minutes, allowing the rice to absorb the flavors.
- Drizzle the soy sauce and sesame oil over the rice. Toss gently to combine, seasoning with salt and pepper to your liking. Return the cooked eggs to the pan and mix everything together until evenly distributed.
- Finally, stir in the sliced green onions, giving one last toss before removing it from heat. Serve hot, garnishing with fresh herbs if desired.
Notes
Use day-old rice for optimal texture; it’s dryer and less sticky than freshly made rice. For added protein, stir in cooked chicken or shrimp right after adding the cooked rice. Chop vegetables finely for quicker cooking and a nice mix of textures. Experiment with sauces like oyster or teriyaki to personalize the flavor profile. This dish is best enjoyed fresh but can be stored in the refrigerator for 2-3 days.