Need a new go-to side dish for busy weeknights? Making fried rice at home is always a great staple, and this easy recipe comes together in just 10 minutes!

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Side view of a plate full of prepared egg fried rice made with Minute Rice.

About 10 Minute Egg Fried Rice

Looking for an easy way to add fried rice to your dinner rotation? Look no further because this 10-minute version of the classic dish using Minute Rice is as easy as it gets!

With this special recipe, making delicious and customizable fried rice has never been easier. Whether it’s a busy weeknight or a lazy weekend, this quick and easy meal is perfect for any occasion.

Trust me, it’s so simple that if you can make Minute Rice, you’re already halfway to achieving a delicious side dish!

What’s in egg fried rice?

When it comes to making this ultra-simple fried rice dish, you’ll need to collect the following ingredients:

  • Eggs – This ingredient is a given in egg-fried rice, but the quantity might surprise you. Usually, you only need one egg – or at most two – to achieve the classic fried rice ratio we all know and love. A little goes a long way!
  • Minute Rice – In order to keep this recipe quick and easy, Minute Rice is used in place of more traditional medium-to-long grain rice options like Jasmine rice. Now, I’ll be the first to admit that Minute Rice may not be the same quality as other types of rice, but the goal of this recipe is to whip up a side tasty side dish while you prepare your main course – and, if nothing else, Minute Rice is fast and efficient.
  • Mixed vegetables – This is where you can get creative! I like to use a mixture of corn, carrots, and peas because this is a common combination you can find in frozen foods (did I mention this recipe works great with frozen vegetables?) Other popular additions are chopped-up onions, bell peppers, and zucchini. Feel free to use whatever veggie combination (fresh or frozen!) that sounds good to you!
  • Soy Sauce – For such a small ingredient, the amount of soy sauce used can really make or break a fried rice recipe. For instance, this recipe only uses a small amount, being roughly two tablespoons total. Also, I like to use low-sodium soy sauce so that I can control the saltiness.
  • Garlic – I started adding this ingredient after a reader suggested it a few years ago, and ever since I took her advice, I can’t imagine making fried rice without it. It’s not a common ingredient in fried rice but it really kicks up the flavor. My fried rice didn’t start to taste “restaurant quality” until I added it.
Close up view of a bowl full of egg fried rice, showing off the mixed vegetables.

How can you tell if an egg is still good?

Get ready to be mind-blown because I’m about to spill some egg-citing knowledge on you: those eggs sitting in your fridge may still be fresh even if the “best by” date has passed! Yep, you heard me right, folks! Eggs have got some serious staying power, and you can thank me later for this egg-cellent tip!

Here’s what you gotta do to ensure that those eggs are still fit for consumption:

  • Fill a deep bowl with cool water (at least three or four inches) and gently drop the egg in.
  • Watch the egg. If it sinks to the bottom, it’s fine to eat. If it floats toward the top of the water, throw it out.

The science behind this test is that eggs produce gas as they start to go bad, and this gas is what makes ’em float in water. So, if your egg is bobbing around like a buoy, it’s time to toss it out!

So, before you go chucking those eggs in the trash, do yourself a favor and do this quick water test. Trust me; you’ll be amazed at how long those little guys can last! I’ve had eggs stick around for almost two months beyond their expiration date, and it’s saved me a ton of dough and trips to the grocery store. Now, who doesn’t love that?

Do you need to rinse the rice?

If you’re using Minute Rice, no, you do not need to rinse the rice before cooking. If you’re using any type of rice (such as Jasmine rice) with traditional cooking instructions it’s recommended that you rinse the rice to remove excess starch.

How long is egg fried rice good for?

Egg fried rice can be stored in an airtight container in the refrigerator for up to 4 days. Be sure to reheat it thoroughly (either in the microwave or in a pan) before consuming to ensure it’s safe to eat.

Can you freeze egg fried rice?

Yes, you totally can! Once prepared and cooled, egg fried rice can be frozen in a sealed container or freezer bag for up to 3 months.

However, please note that the texture of the rice may change slightly after freezing and reheating, so it’s best to reheat it in a pan or microwave with a bit of water or oil to help refresh the rice.

Notes & tips for this simple fried rice recipe

  • While this recipe is a big advocate of using Minute Rice for the time-saving factor, you can also follow the same instructions by using traditional medium-to-long grain rice in a rice cooker. And yes, this does mean you can still use the shortcut of cooking your rice in a combination of water and soy sauce for infused flavor!
  • This is also a recipe you can easily adapt. Want to use different veggies? Want to use more egg? Go for it! You can even add meat to the skillet as you cook, but be sure to adjust cooking times so that the meat is thoroughly cooked through (or use precooked meat instead).
Close up side view of a fork digging into a big bowl of egg fried rice.

More great side dishes

How do you make easy fried rice?

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Add water and soy sauce to a small saucepan and bring to a boil. Add Minute Rice, cover, then set aside for 5 minutes.

Step 2 – In a small skillet, heat oil over medium heat. Add garlic and veggies, then cook 3-5 minutes until tender.

Step 3 – Push the veggies to one side of the skillet and crack an egg in the available space. Use a spatula to break up the egg and mix it with the veggies. Cook for 2-3 minutes.

Step 4 – Pour finished Minute Rice into the skillet and toss it with the egg and veggies.

Step 5 – Serve and enjoy!

Recipe Details

A tutorial for how do you Chinese egg fried rice.
4.68 from 40 votes

10 Minute Egg Fried Rice

10 minutes cook
137 kcal
Yields: 4 servings
Need a new go-to side dish for busy weeknights? Making fried rice at home is always a great staple, and this easy recipe comes together in just 10 minutes!



  • In a saucepan over medium heat, bring water and soy sauce to a boil. When water bubbles, remove saucepan from heat, pour in Minute rice and let stand, covered, for 5 minutes (per package directions).
    1 cup water, 2 tablespoons soy sauce, 1 cup Minute Rice
  • While rice finishes, heat vegetable oil in a skillet over medium heat. Add vegetables, garlic, and salt and pepper to taste. Sauté for 3-5 minutes or until garlic begins to turn golden brown.
    1 tablespoon vegetable oil, 1 cup vegetables, 1 tablespoon fresh minced garlic, 1 pinch salt, 1 pinch black pepper
  • Crack egg directly into skillet and scramble with vegetables and garlic. When egg is cooked (roughly 2-3 minutes), pour the finished rice in the frying pan.
  • Stir cooked rice in with egg, vegetables, and garlic until any excess water from the rice evaporates, about 2-3 minutes.
  • Serve immediately.


Serving: 1serving | Calories: 137kcal | Carbohydrates: 25g | Protein: 6g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 557mg | Potassium: 147mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 2378IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 2mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Uncle Rodger

    I was really upset when aunty hersha used the collinder to drain my rice

      • Nathan Taylor
      • 5 stars


    • ray lavasseur
    • 5 stars

    as a 4th stage kidney failure fella, I have a tough time making anything, but this was a real winner for me. Thank you so much

    • shelby Holmes

    Just made this with frozen orange chicken, made the rice and cooked the chicken in the oven. Only thing I tweaked was added a tbs of ginger. Haven’t eaten yet because my chicken is in the oven as we speak but it smells amazing!

    • Polly
    • 5 stars

    if you use leftover rice it’s important to put it in the fridge for a while so it’s cold before using in fried rice.

    • oiatbnpjzp


    • Peter
    • 5 stars

    I used a can of condensed chicken broth, had to add double the rice to absorb the extra liquid, but I think it helped with the flavor!

    • Ryan
    • 5 stars

    Hi I’m 13 and made this recipe for my dad and I. It was so good and easy. normally I don’t cook but was craving fried rice. I will definitely make again but I did add garlic powder and onion powder just for more flavor! Teriyaki sauce taste good if you cook it will the garlic And made my whole house smell good!😁

    • Candice
    • 5 stars

    First I cooked zucchini with onions, next I did thin flank steak, I used Sam’s club grilled mesquite chicken breast(2), then I sautéed a few shrimp and set aside. I made the fried rice with sesame oil and 2 eggs. Once rice was finished I added my other ingredients that I set aside to make an all inclusive dinner. It was an hit for my family.

    • Jennifer
    • 5 stars

    I used 2 eggs but this is super easy and so good!!

    • Casey
    • 5 stars

    Super easy, super quick, but I don’t care for minute rice, just cooked basmati rice with soy sauce. After done, I put on a drizzle of toasted sesame oil. Perfect with Asian style pepper steak.

    • Giovanna Costanzo

    Use coconut water instead of plain water to cook the rice. Use fragrant jasmine rice instead o regular plain and blaaah minute rice. Use coconut oil in place of vegetable or sesame oil. Nicely complements and flavors all the ingredients. And don’t forget to garnish with cilantro….that’s what makes an authentic southeast Asian dish!

    • Jordan

    Excited to try this! How well would something like this be re-heated?

    • Carolyn

    Could I use thinly sliced steak in this? I haven’t made it yet, but plan to in the morning.

    • Teri
    • 5 stars

    Made it Jasmine rice and grilled boneless chicken breast, it was great.

    • Cyndi

    How many people does this feed?

      • Ryan

      2 people as a meal and 4 as a side!

    • Tara

    Really good!! I used sesame oil instead of vegetable oil! Thanks for sharing!

    • Courtney

    If you were to use a rice cooker would you put the soy sauce in with the rice and water

      • Q

      No. Absolutely not

        • Beth

        I do every time. I use soup broth with the soy sauce and rice the my cooker. Perfect every time.

      • Jennifer Imes

      I put the soy sauce in the rice cooker with the rice, and loved it.

    • Batsi

    Ummm this is gud gonna try yo recipes

    • Jennie starkey
    • 5 stars

    Was wanting something different with our spatchcock chicken. Your recipe hits the spot. Will post a picture of dinner and tag it!!!

    • John Stowe
    • 3 stars

    U are missing ground ginger, mmmm. Good recipe, gonna have to add an extra cup of water for 10 min rice.. but thanks for the share!

    • Ground ginger would be amazing with this! 😀