Easy 10-Minute Egg Fried Rice

Some nights call for an unfussy meal that goes from your stovetop to the table before anyone can even ask what is for dinner. When you stare into the fridge and wonder what to make, a hot wok and a few kitchen staples solve the problem immediately.

This ten-minute egg fried rice turns four cups of cooked rice and a couple of eggs into a savory dinner for two. Minced garlic, spring onions, soy sauce, and a drizzle of sesame oil right before serving give every grain balanced seasoning and aroma.

High-Heat Stir-Frying in the Wok

Medium-high heat gets the wok hot enough to cook everything rapidly without letting the pan lose its sizzle. You start by drizzling in oil and sautéing minced garlic alongside the white parts of the spring onions until they turn fragrant.

Pouring the beaten eggs directly into the hot pan and allowing them to set for just a few seconds creates soft, distinct curds once broken apart. Tossing in the cooked rice with soy sauce, chicken powder, and white pepper coats every grain evenly as you stir-fry for one to two minutes.

Key Ingredients and Flexible Swaps

Cooked rice provides the bulk of the meal, needing four cups to yield two full portions. It absorbs the savory soy sauce and white pepper quickly during the brief stir-fry.

Spring onions supply both cooking aroma and fresh finish because you separate the white and green sections. The white slices hit the hot oil early with the garlic, while the green tops stay fresh until the final toss.

Chicken powder lends savory depth to the seasoning blend. If you do not have chicken powder on hand, MSG or dashi powder works as an equal replacement. For cooking fat, sunflower oil, peanut oil, or neutral vegetable oil all handle the medium-high wok heat reliably.

Cook's Notes for Success

Let the beaten eggs sit undisturbed in the wok for a few seconds before stirring. This brief pause allows the eggs to set slightly on the bottom so you can break them into fluffy, bite-sized curds instead of smearing them across the pan.

Keep the sesame oil and green spring onion tops off the heat until the very end. Stirring them in right before dishing up keeps the sesame aroma prominent and prevents the onion greens from wilting completely.

Frequently Asked Questions

What cooking oils are recommended for this recipe? You can use sunflower oil, peanut oil, or vegetable oil to sauté the aromatics and eggs.

Can I use another seasoning instead of chicken powder? Yes, the recipe notes that MSG or dashi powder works in place of the chicken powder.

How are the spring onions divided during cooking? Slice the spring onions into white and green parts; cook the white portions with the garlic first and add the green pieces at the end with sesame oil.

Complete Recipe★★★★★5.0

Easy 10-Minute Egg Fried Rice

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Ingredients

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Tap any ingredient below to check it off as you prep.

Base
  • Cooked rice 4 cups, ( for 2 servings rice )
  • Egg 2-3
Aromatics
  • Garlic 2 cloves, minced
  • Spring onions 2-3, ( separate white part and green part )
Cooking Fat
  • Cooking oil 2 tbsp ( sunflower, peanut, or vegetable oil )
Seasonings
  • Salt to taste
  • Regular soy sauce 2 tbsp
  • White pepper half tsp
  • Chicken powder 1 tsp ( or msg or dashi powder )
Finishing
  • Sesame oil 2 tsp

Step-by-Step Instructions

  1. Beat 2-3 eggs, add salt to taste and set it aside.
  2. Heat the wok over medium-high heat, drizzle oil, and saute garlic and the white part of spring onions until fragrant.
  3. Pour egg into the pan and set it for a few seconds, then break it into small pieces.
  4. Add rice and season the dish with soy sauce, chicken powder, and white pepper.
  5. Toss everything well and stir fry for 1-2 minutes.
  6. Finish with spring onions and sesame oil. Stir well until everything is combined, and enjoy!

Chef’s Notes & Tips

  • ( for 2 servings rice )
  • Make this 10 minutes fried rice recipe when you can’t think of what to cook for dinner.

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