Fast Fried Rice with Veggies

Name: Fast Fried Rice with Veggies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 cups cold cooked rice; 1 cup mixed vegetables (carrots, peas, bell peppers); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 green onions, chopped; 2 cloves garlic, minced; Salt and pepper to taste; Optional: egg or tofu for added protein

Highlighted under: Speedy Kitchen Ideas

I love whipping up Fast Fried Rice with Veggies on a busy weeknight. It’s quick, fulfilling, and the flavors meld together beautifully. With just a handful of ingredients and the right technique, I can transform leftover rice and veggies into a vibrant meal in under 30 minutes. The best part? It’s customizable, allowing me to use whatever produce I have on hand and creating a dish that satisfies everyone’s tastes. This recipe has truly become a staple in my kitchen!

Created by

Leo

Last updated on 2026-02-02T17:30:28.308Z

When I first tried making fried rice, I struggled to get the flavors just right. However, I've since learned that using cold, day-old rice makes all the difference. It prevents the dish from turning mushy, allowing the grains to remain distinct and perfectly crisp. I also experimented with various sauces, and my go-to now is a blend of soy sauce and sesame oil that gives the dish a delightful depth.

This fast fried rice is not only quick to prepare but also a fantastic way to incorporate whatever veggies I have left in my fridge. I love adding in some sautéed bell peppers, sweet peas, and carrots for a burst of color and nutrition. The result is a deliciously satisfying meal that’s sure to please anyone at the table!

Why You'll Love This Recipe
Quick to prepare, making weeknight dinners a breeze
Versatile and customizable with whatever veggies you have
Delicious flavors enhanced by soy sauce and sesame oil
Great way to use up leftover rice and reduce food waste

Perfecting the Fried Rice Technique

The key to achieving great fried rice lies in the technique of cooking it on high heat. This high temperature helps to evaporate excess moisture from the rice, preventing it from becoming mushy. Ensure your pan or wok is preheated before adding the sesame oil and garlic. I like to use a non-stick wok for easy stirring and to prevent sticking. The rice should be added once the veggies are tender but still crisp, creating a delightful contrast in texture between the two.

When adding the cold rice, take care to break up clumps gently to ensure even distribution. If your rice is overly sticky, it may benefit from a quick toss with a splash of sesame oil before cooking. This slight oil coating can help maintain individual grains. As you stir-fry, look for a glossy appearance without excessive moisture, indicating that the rice is being properly heated and flavors meld together beautifully.

Enhancing Flavor and Texture

Soy sauce is a cornerstone ingredient in this fried rice, adding rich umami notes. However, feel free to adjust the quantity based on your taste preferences or dietary restrictions. For a gluten-free version, consider using tamari or coconut aminos instead. When adding the soy sauce, aim for even coverage across the rice mix to enhance flavor uniformly. Don't forget to balance the saltiness with a sprinkle of pepper, which can elevate the overall taste profile.

Incorporating green onions at the end of cooking not only adds a fresh note but also color and texture. Keep an eye on the timing when adding ingredients; adding too early can result in overcooked, wilted onions. A final toss with your choice of protein, whether it’s a scrambled egg or sautéed tofu, can make the dish heartier while offering additional nutrients. Aim for a minute of stirring after adding the protein to integrate it well without overcooking it.

Ingredients

Ingredients for Fast Fried Rice with Veggies

2 cups cold cooked rice
1 cup mixed vegetables (carrots, peas, bell peppers)
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, chopped
2 cloves garlic, minced
Salt and pepper to taste
Optional: egg or tofu for added protein

Instructions

Prepare the Ingredients

Begin by gathering all your ingredients. Ensure your rice is cold, ideally leftover from a previous meal, and chop your vegetables and green onions.

Sauté the Veggies

In a large pan or wok, heat the sesame oil over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Toss in your mixed vegetables and stir-fry for 3-4 minutes until they're tender.

Add the Rice

Add the cold rice to the pan, breaking up any clumps. Stir well to ensure the rice gets coated with the oil and mixes evenly with the veggies.

Season the Rice

Pour the soy sauce over the rice mixture, adding salt and pepper to taste. Stir for an additional 3-5 minutes, allowing everything to combine and heat through.

Finish and Serve

Finally, mix in the chopped green onions and optional egg or tofu if using. Cook for another minute and serve hot.

Pro Tips

For the best flavor, allow your cooked rice to cool in the fridge before using it for fried rice. Freshly made rice tends to be too moist and will make the dish soggy.

Storage and Make-Ahead Tips

Fast Fried Rice with Veggies is an excellent candidate for meal prep. You can store leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply toss in a hot pan with a drizzle of sesame oil, stirring for about 3-5 minutes until heated through. This method helps regain that lovely texture and flavor. For longer storage, consider freezing portions. Just be mindful to cool the rice completely before freezing it; it can last up to two months in the freezer.

To make this dish even quicker on a busy weeknight, you can chop your veggies ahead of time and store them in the fridge. I often prepare the mixed vegetables during my grocery shopping. Pre-cooked proteins can also be ready to toss in, making it a true grab-and-go meal when you need a wholesome option fast.

Variations and Customizations

The beauty of this fried rice recipe lies in its versatility. You can switch out the mixed vegetables for seasonal options, like zucchini in summer or broccoli in winter. Additionally, throwing in some peas or snap peas can enhance the texture further. If I'm feeling adventurous, I might add some pineapple chunks for a sweet and savory twist, or a pinch of chili flakes for a spicy kick.

For a different flavor profile, consider adding ginger along with the garlic or using a splash of rice vinegar when finishing the dish to brighten the flavors. Different proteins can also change the dish significantly—try adding shrimp, chicken, or even tempeh for a unique twist tailored to your dietary preferences.

Questions About Recipes

→ Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Just make sure to sauté them until they're tender before adding the rice.

→ What if I don’t have soy sauce?

You can substitute soy sauce with tamari for a gluten-free option, or use coconut aminos for a slightly sweeter taste.

→ Is it possible to make this dish vegetarian?

Absolutely! Just omit any animal protein like eggs or use tofu instead to keep it vegetarian.

→ How can I prepare this dish in advance?

You can chop the veggies and prepare the sauce ahead of time, but it's best to cook the rice right before serving for optimal texture.