10-Min Egg Fried Rice with Crispy Veg
Hot-wok fried rice with scrambled eggs, frozen veggies, and a soy-salt sear — ready in under 10 minutes. Serve with fresh cucumbers, tomatoes, and shredded carrots on the side for crunch.
- Total time
- 10 min
- Servings
- 2
- Calories
- 340
- Protein
- 12g
Ingredients
- 2 cups cooked rice, day-old or chilled
- 3 whole egg
- 1 cup frozen mixed vegetables
- 2 tbsp soy sauce
Instructions
- 1
Heat oil in a large skillet over high heat until it shimmers, about 90 seconds.
- 2
Crack eggs into the skillet, scramble with a spatula for 60 seconds until mostly set, then push to the side.
- 3
Add frozen vegetables to the empty space, stir constantly for 2 minutes until they start to caramelize.
- 4
Pour in rice, breaking up clumps with the spatula, and toss everything together for 3 minutes.
- 5
Drizzle soy sauce over the rice, toss for 1 minute until the rice is glossy and heated through.
- 6
Plate the fried rice and serve with cucumber slices, cherry tomatoes, shredded carrots, and lettuce on the side.
Tools you’ll need
- large skillet or wok (12-inch minimum)
- spatula
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
