Fast Fried Rice with Veggies

Name: Fast Fried Rice with Veggies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups cooked rice (preferably day-old); 1 cup mixed frozen vegetables (peas, carrots, corn); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 green onions, chopped; 2 eggs, beaten; Salt and pepper to taste

Highlighted under: Fast Cooking Recipes

I love how quickly I can whip up a delicious meal with this Fast Fried Rice with Veggies. It's one of those recipes that come to the rescue on busy weeknights when I need something nutritious and satisfying in a flash. I always keep a stash of frozen veggies and day-old rice in my fridge, making this a convenient go-to. The splash of soy sauce and a sprinkle of sesame oil elevate the ordinary into something extraordinary, all while taking less than 20 minutes from start to finish.

Created by

Lena

Last updated on 2026-02-02T17:58:27.894Z

Making this Fast Fried Rice is one of my go-to meals when I'm low on time. The great thing about this dish is that you can customize it with whatever veggies you have on hand. I once tried adding some leftover roasted bell peppers and honestly, they took the flavor to a whole new level! The method balances quick cooking with maximum flavor, which is a must in my kitchen.

After experimenting a few times, I've found that using day-old rice works best as it allows the grains to dry out slightly, preventing them from clumping together. I love the way quick frying in a hot pan brings out the freshness in the vegetables while keeping everything crispy. It’s a dish that keeps evolving, yet comes together in no time!

Why You Will Love This Recipe
Colorful and nutritious, packed with veggies
Quick and easy to prepare in just 20 minutes
Versatile recipe that you can customize with your favorite ingredients

Maximizing Flavor with Fresh Ingredients

While this recipe works beautifully with frozen mixed vegetables, using fresh veggies can elevate the flavor and texture of your fried rice. Consider chopping bell peppers, snap peas, or zucchini to mix in during the stir-fry phase. Fresh vegetables not only add vibrant color but also deliver enhanced crunch and flavor. If you opt for fresh, just remember to sauté them a little longer—about 4-5 minutes should suffice for a tender bite while still keeping a bit of crispness.

Soy sauce and sesame oil are essential for imparting that quintessential Asian flavor profile. When choosing your soy sauce, look for a low-sodium option if you're watching your salt intake; this way, you can control the saltiness of the dish better. A drizzle of dark soy sauce can also enhance both the color and richness, adding a pleasant depth that contrasts beautifully with the lighter notes from the sesame oil.

Tips for Perfect Rice

Using day-old rice is crucial for achieving the ideal texture in fried rice. Freshly cooked rice tends to be moist and clump together, which can result in a mushy dish. To prepare rice in advance, cook a batch and let it cool completely before refrigerating. If you’re pressed for time, spread cooked rice on a baking sheet to cool faster. This technique allows for the grains to firm up, making them easier to separate during cooking.

If you find yourself without day-old rice, you can still use freshly cooked rice, but make sure to spread it out on a tray and chill it in the fridge for about 30 minutes. This will help it dry out slightly, allowing for a better stir-fry. Also, consider using jasmine or basmati rice for their aromatic qualities, which can add a lovely dimension to your fried rice.

Serving and Variations

This Fast Fried Rice can be served on its own or alongside proteins such as grilled chicken, shrimp, or tofu, making it a versatile dish for any meal. Consider garnishing with toasted sesame seeds or a drizzle of additional sesame oil for a decadent touch right before serving. A squeeze of fresh lime can also brighten the dish, adding a nice contrast to the savory flavors.

If you want to create a vegetarian version, simply increase the amount of vegetables or add edamame and bell peppers for extra protein. You can also turn this dish into a complete meal by mixing in leftover rotisserie chicken or cooked shrimp. Feel free to experiment with different sauces like teriyaki or chili garlic for more complex flavor profiles.

Ingredients

Ingredients:

Main Ingredients

2 cups cooked rice (preferably day-old)
1 cup mixed frozen vegetables (peas, carrots, corn)
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, chopped
2 eggs, beaten
Salt and pepper to taste

Instructions

Instructions:

Prepare the Ingredients

Ensure your rice is cold and day-old for the best texture. Chop the green onions and set aside.

Cook the Eggs

In a large skillet or wok, heat 1 teaspoon of sesame oil over medium heat. Pour in the beaten eggs and scramble until fully cooked. Remove eggs from the pan and set aside.

Stir-Fry the Veggies

Add the remaining sesame oil to the pan, then toss in the mixed frozen vegetables. Stir-fry for about 2-3 minutes until they are tender and heated through.

Combine Everything

Add the day-old rice to the pan and mix thoroughly. Pour in the soy sauce, add the scrambled eggs, and season with salt and pepper to taste. Stir well and cook for another 2-3 minutes.

Finish Up

Stir in the chopped green onions and serve immediately while hot.

Pro Tips

Feel free to swap in any vegetables you have on hand. Bell peppers, broccoli, or even zucchini can be great additions for extra crunch and flavor.

Troubleshooting Common Issues

If your fried rice ends up too sticky, it's likely because the rice was either freshly made or too wet. Make sure to use cold, day-old rice, or let fresh rice cool completely. If you're in a bind, adding a bit more soy sauce during cooking may help loosen clumps, but be cautious not to over-salt your dish.

Another common issue is the uninspired flavor. If that happens, don't hesitate to taste and adjust as you cook. Adding a pinch of sugar, a splash of vinegar, or more soy sauce can brighten the overall taste, especially if you're using more vegetables that dilute flavor.

Make-Ahead and Storage

This recipe is perfect for meal prep and can be stored in an airtight container for up to three days in the fridge. If you're making a larger batch, consider portioning it into single servings for easy lunches during the week. Reheat in the microwave for about 2 minutes, stopping to stir halfway through to ensure even heating.

To freeze, allow the fried rice to cool completely before transferring it to freezer-safe bags. Lay the bags flat in the freezer for easy stacking and storage. When you're ready to enjoy, simply thaw overnight in the fridge and reheat on the stovetop or microwave when crunched for time.

Customizing Your Fried Rice

One of the best things about this recipe is its adaptability. Don’t hesitate to experiment with different ingredients based on your pantry staples. Try adding leftover roasted vegetables, diced ham, or even chunks of pineapple for a sweet twist. This flexibility allows you to put your personal spin on the dish while using up what you have on hand.

If you prefer a spicier kick, stir in some chili flakes or a dash of sriracha at the end. For a creamier texture, consider folding in a spoonful of cream cheese while mixing all the ingredients together. This small addition can create a delightful richness that complements the dish's savory elements wonderfully.

Questions About Recipes

→ Can I use fresh vegetables instead of frozen?

Absolutely! Just make sure to cut them into small pieces to ensure they cook quickly.

→ How can I make this recipe vegetarian or vegan?

You can simply omit the eggs or substitute them with scrambled tofu for a vegan option.

→ What kind of rice is best for fried rice?

Day-old rice is ideal as it's drier and prevents clumping. However, you can use any type of rice you have cooked and cooled.

→ Can I add protein to this dish?

Yes! This fried rice pairs well with chicken, shrimp, or tofu. Just cook them before adding the veggies and rice.