15-Min Egg Fried Rice
Cooked rice gets tossed over high heat with frozen veggies, scrambled egg, and soy sauce in one hot skillet—crispy, savory, and done in minutes. The high-heat toss keeps rice grains separate and gives you that authentic fried rice texture.
- Total time
- 15 min
- Servings
- 2
- Calories
- 310
- Protein
- 10g
Ingredients
- 2 cups cooked rice (day-old or chilled preferred)
- 1 cup frozen mixed vegetables
- 2 whole egg
- 2 tbsp soy sauce
Instructions
- 1
Heat 1 tbsp oil in a 10-inch skillet over medium-high until it shimmers, about 60 seconds.
- 2
Pour beaten eggs into the hot skillet and scramble until just set, about 60 seconds, then slide onto a plate.
- 3
Add another 1 tbsp oil and the frozen veggies to the same skillet, tossing constantly until heated through, about 2 minutes.
- 4
Add the cooked rice and break up any clumps, tossing constantly over high heat for 3–4 minutes.
- 5
Drizzle soy sauce over the rice, toss to combine, and return the scrambled egg to the skillet.
- 6
Toss everything together for 30 seconds until heated through, then serve immediately.
Tools you’ll need
- 10-inch skillet or wok
- cooking utensils (spatula or wooden spoon)
- small bowl for beating eggs
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