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
4 items — tap to check off
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Open the appInstructions
Step 1
Heat oil in a large skillet over high heat until it shimmers, about 90 seconds.
Step 2
Crack eggs into the skillet, scramble with a spatula for 60 seconds until mostly set, then push to the side.
Step 3
Add frozen vegetables to the empty space, stir constantly for 2 minutes until they start to caramelize.
Step 4
Pour in rice, breaking up clumps with the spatula, and toss everything together for 3 minutes.
Step 5
Drizzle soy sauce over the rice, toss for 1 minute until the rice is glossy and heated through.
Step 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
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