15-Minute Egg Fried Rice
Hot wok, cold rice, cracked eggs, and soy sauce collide in 5 minutes flat. The frozen veg steams in, eggs scramble through, and dinner is done before you sit down.
- Total time
- 15 min
- Servings
- 2
- Calories
- 310
- Protein
- 9g
Ingredients
- 2 cups cooked rice (day-old if possible, or chilled)
- 1.5 cups frozen mixed vegetables
- 3 whole eggs
- 2.5 tbsp soy sauce
Instructions
- 1
Heat 2 tbsp oil in a large skillet or wok over medium-high heat until it shimmers, about 90 seconds.
- 2
Add frozen vegetables and stir constantly until they start to soften, 2–3 minutes. They should release steam.
- 3
Push vegetables to the sides. Crack eggs into the center and scramble, breaking yolks, until mostly set, 90 seconds.
- 4
Add rice and soy sauce. Toss everything together, breaking up rice clumps, until rice is heated through, 2–3 minutes.
- 5
Taste and add salt or pepper as needed. Serve immediately while hot.
Tools you’ll need
- large skillet or 12-inch wok
- spatula or wooden spoon
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