# 10-Minute Egg Fried Rice

10-Minute Egg Fried Rice — a easy recipe with 4 main ingredients, ready in about 15 min and serving 2. Check which of its ingredients are on sale at grocery stores near you.

- **Time:** 15 min
- **Serves:** 2
- **Difficulty:** easy
- **Tags:** dinner, lunch, quick, asian, vegetarian
- **Source:** https://savingrecipes.com/recipes/egg-fried-rice

## Ingredients

- 3 cups cooked rice
- 3 eggs
- 1 cup frozen peas & carrots
- Green onions
- Soy sauce _(pantry staple)_
- Sesame oil _(pantry staple)_
- 2 tbsp olive oil _(pantry staple)_

## Instructions

1. Scramble eggs in a hot oiled wok; remove.
2. Stir-fry rice and frozen veg until hot and lightly crisped.
3. Return eggs, season with soy and sesame oil, finish with scallions.

## Tips

- Use cold, day-old rice. Fresh rice is too moist and turns to porridge — this is the one rule that genuinely matters here.
- Get the pan hotter than you think and resist stirring constantly. Letting the rice sit 30 seconds at a time is what crisps the grains.
- Cook the eggs first, take them out, and fold them back at the end. Scrambling them through the rice coats every grain and makes it heavy.

## Substitutions

- **Frozen peas and carrots:** Any small quick vegetable — corn, edamame, diced pepper, spring onion. Frozen is genuinely fine and needs no thawing.
- **Soy sauce:** Tamari for gluten-free. Add it around the edge of the hot pan rather than into the middle so it caramelises instead of just wetting the rice.
- **Sesame oil:** Toasted sesame oil, added off the heat. It's a finishing oil — cooking it destroys the aroma.
- **Rice:** Any leftover grain: brown rice, quinoa, even barley. Short-grain works but clumps more.

## Storage & reheating

Keeps 3 days refrigerated. Cool leftover rice quickly and refrigerate within an hour — rice left at room temperature is a genuine food-poisoning risk (Bacillus cereus). Reheat until piping hot throughout, once only.

## Common questions

### Can I use fresh rice?

It works but is much stickier. Spread it on a tray and refrigerate uncovered for 30 minutes to dry the surface first.

### Why is my fried rice soggy?

Wet rice, an overcrowded pan, or too much sauce. Cook in two batches if the pan is small.

### Is reheated rice really dangerous?

The risk is real but manageable. Spores survive cooking and multiply at room temperature, so the rule is cool fast, refrigerate promptly, reheat thoroughly once.


_Photo: daSupremo — CC BY-SA 4.0 (https://commons.wikimedia.org/wiki/File:Fried_rice_with_chicken_and_egg.jpg)_