When you’re craving something warm, savory, and comforting—but don’t want to spend hours in the kitchen—5-Minute Easy Egg Fried Rice is your answer. This simple stir-fried rice dish is packed with flavor, requires minimal effort, and is made using everyday ingredients you probably already have. Whether you’re cooking for one, feeding the family, or pulling together a quick lunch, this recipe delivers both taste and convenience.
With fluffy rice, scrambled eggs, aromatic garlic, crunchy vegetables, and salty soy sauce, each bite is hearty and satisfying. Ready in just 5 minutes, this recipe is a life-saver for busy weeknights, lazy weekends, or impromptu meals.
Ingredients You’ll Need
Basic Ingredients
- 2 cups cooked rice (preferably cold or day-old rice)
- 2 eggs
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- ½ cup frozen peas and carrots mix
- 2 cloves garlic, minced
- 2 green onions, chopped
These simple components combine to form a well-balanced, flavorful dish that hits all the right notes—savory, aromatic, and comforting.
Step-by-Step Instructions
Heat the Pan
Start by heating 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Allow the oil to shimmer before adding ingredients—this ensures quick cooking and avoids soggy textures.
Sauté Garlic
Once the oil is hot, add minced garlic and stir quickly. Sauté for about 30 seconds until fragrant. Keep a close eye to prevent burning.
Scramble the Eggs
Crack 2 eggs directly into the skillet. Stir and scramble until the eggs are fully cooked but still tender. They should be broken into bite-sized pieces.
Add the Vegetables
Toss in ½ cup of frozen peas and carrots. Stir-fry them with the eggs for about 1–2 minutes, just until heated through and slightly tender.
Incorporate the Rice
Add 2 cups of cooked rice to the skillet. Break up any clumps and mix everything together thoroughly. Using cold or leftover rice is ideal, as it’s less sticky and fries better than freshly cooked rice.
Season the Dish
Pour in 2 tablespoons of soy sauce, stirring quickly to coat the rice evenly. Adjust the amount to your taste—some prefer it saltier, others milder.
Finish with Green Onions
Sprinkle in chopped green onions and stir-fry for one more minute. This adds a burst of freshness and a gentle bite to the dish.
Serve Hot
Turn off the heat and serve your egg fried rice immediately while it’s hot and aromatic. It’s satisfying on its own or alongside grilled meat, dumplings, or soup.
Delicious Variations to Try
One of the best things about egg fried rice is how easy it is to customize. Use this recipe as your base, then mix and match according to what’s in your fridge.
Add Protein
- Diced chicken – Cook it ahead and stir it in at the end.
- Shrimp – Quick-cooking and great with garlic.
- Tofu – A vegetarian-friendly, protein-packed addition.
- Leftover meats – Great way to use roast pork, steak, or turkey.
Use Different Vegetables
- Bell peppers, broccoli florets, or snap peas add color and crunch.
- Mushrooms bring a rich, umami taste.
- Corn, baby spinach, or bok choy work well for a twist.
Flavor Enhancers
- Drizzle sesame oil at the end for extra aroma.
- Add a spoonful of oyster sauce or hoisin sauce for deeper flavor.
- Sriracha, red pepper flakes, or chili garlic paste will spice things up.
- Lime juice or rice vinegar can add a zingy contrast to balance the richness.
Tips for the Best Egg Fried Rice
- Use cold, day-old rice – This prevents sogginess and helps create individual, separated grains. Freshly cooked rice tends to be too moist and sticky.
- Cook over medium-high heat – A hotter pan prevents sticking and gives that iconic “wok hei” (breath of the wok) flavor.
- Stir constantly – Keep everything moving to avoid burning and to ensure even cooking.
- Prep ingredients before cooking – Since the dish cooks fast, have everything chopped and ready beforehand.
- Taste and adjust – Add soy sauce gradually and taste as you go. You can always add more, but you can’t take it out.
Quick Meal, Endless Possibilities
What makes this fried rice such a go-to recipe is how effortlessly it fits into any schedule or palate. Whether you’re making a last-minute meal or prepping for the week, this dish is endlessly versatile.
You can also scale it up easily to serve more people—just double or triple the ingredients, and use a larger wok or deep skillet for better stirring space.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, brown rice works well. Just make sure it’s fully cooked and cooled before using. It adds a nutty flavor and extra fiber to the dish.
Can I use fresh vegetables instead of frozen?
Absolutely. Chop them small so they cook quickly. Stir-fry harder veggies (like carrots or bell peppers) a little longer before adding rice.
What kind of oil should I use?
Any neutral oil like vegetable, canola, or peanut oil works. You can also use sesame oil for added flavor—but it’s best added at the end for a finishing touch.
How long will leftovers last?
Store leftover egg fried rice in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet with a splash of water or microwave with a damp paper towel to prevent it from drying out.
Can I freeze egg fried rice?
Yes, egg fried rice freezes well. Cool it completely, pack in a freezer-safe container, and store for up to 1 month. Thaw overnight and reheat in a skillet for best results.
Final Thoughts
5-Minute Easy Egg Fried Rice is a true kitchen MVP: fast, flavorful, and endlessly customizable. It’s a go-to solution for busy days, late-night cravings, or anytime you want something satisfying with minimal cleanup. The beauty of this recipe lies in its simplicity, yet it offers enough flexibility to accommodate whatever ingredients you have on hand.