10-Minute Egg Fried Rice
Crispy, garlicky fried rice loaded with frozen vegetables and scrambled eggs — weeknight dinner in one skillet. Serve with fried chicken and extra veggies if you have them on hand.
- Total time
- 10 min
- Servings
- 2
- Calories
- 280
- Protein
- 9g
Ingredients
- 2 cups cooked rice, cold
- 2 whole egg
- 1 cup frozen mixed vegetables
- 2 tbsp soy sauce
Instructions
- 1
Heat 2 tablespoons oil in a skillet over high heat until shimmering.
- 2
Add frozen vegetables and stir-fry until thawed and fragrant, about 2 minutes.
- 3
Push vegetables to the side, crack eggs into the empty space, scramble briefly, then mix everything together.
- 4
Add rice in large chunks and break it up with a spoon, breaking up any clumps.
- 5
Pour soy sauce over the top and toss until rice is hot and every grain is coated.
- 6
Serve hot, optionally with fried chicken or stir-fried vegetables on the side.
Tools you’ll need
- 12-inch skillet
- wooden spoon or spatula
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