Rapid Vegetable Fried Rice

Name: Rapid Vegetable Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 cups cooked rice (preferably cold); 1 cup mixed vegetables (carrots, peas, bell peppers); 3 tablespoons soy sauce; 2 tablespoons vegetable oil; 2 green onions, chopped; 2 cloves garlic, minced; 1 teaspoon sesame oil; Salt and pepper to taste

Highlighted under: Fresh Cooking | Raw & Green

I love whipping up this Rapid Vegetable Fried Rice on busy weeknights when time is of the essence. It’s a quick and satisfying meal that I can customize with whatever vegetables I have on hand. In just 20 minutes, I can transform leftover rice into a colorful, savory dish packed with nutrients. The best part is the way the flavors meld together in the hot wok, providing a deliciously comforting experience that the whole family enjoys.

Created by

Wendys

Last updated on 2026-02-13T17:02:18.748Z

When I first attempted making fried rice, it was a revelation. I discovered that using cold, day-old rice was key, as it prevents the grains from becoming mushy. I mixed in a vibrant selection of fresh vegetables, from bell peppers to peas, all sautéed quickly in hot oil, which enhances their natural sweetness. The result was not only quick but delicious!

The secret to achieving that classic fried rice taste is the high heat and constant stirring. This technique ensures all the ingredients are well-integrated, creating that satisfying flavor in every bite. Plus, it’s the perfect opportunity to use up whatever veggies I have lingering in the fridge!

        Why You'll Love This Recipe
        Quick to prepare, ready in just 20 minutes
Versatile - use whatever vegetables you have
Flavorful and satisfying, perfect for a weeknight dinner

      

Mastering the Rice

Using cold rice is critical in achieving that desired stir-fried texture. Freshly cooked rice tends to be sticky and clumps together, making it difficult to fry evenly. If you don't have cold rice on hand, you can spread freshly cooked rice on a baking sheet and let it cool for about 30 minutes. This will help reduce moisture and prevent clumping during the stir-frying process.

The type of rice used can greatly affect the dish's overall texture. Long-grain rice, such as jasmine or basmati, works beautifully due to its non-sticky nature. Alternatively, if you have leftover short-grain rice, you can still use it; just remember to break apart any clumps while mixing it in the wok to ensure an even distribution of ingredients.

Vegetable Variations

One of the joys of this Rapid Vegetable Fried Rice is its versatility in using up any vegetables you have on hand. Feel free to substitute the mixed vegetables with other options like broccoli, corn, or snap peas. Just keep in mind that firmer vegetables like carrots may require a minute or two extra in the stir-fry to soften adequately, while softer ones like zucchini will cook much faster.

For added nutrition and flavor, consider throwing in a handful of spinach or kale in the last minute of cooking. These greens not only enhance the dish's color but also add a fresh earthiness that complements the savory notes of the soy sauce.

Ingredients

Ingredients for Rapid Vegetable Fried Rice

4 cups cooked rice (preferably cold)
1 cup mixed vegetables (carrots, peas, bell peppers)
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon sesame oil
Salt and pepper to taste

Instructions

Prepare the Ingredients

Gather all your ingredients and make sure the rice is cold. This will help achieve that perfect fried texture.

Heat the Oil

In a large wok or frying pan, heat the vegetable oil over medium-high heat.

Sauté the Vegetables

Add garlic and green onions, sauté for 1 minute, then add the mixed vegetables. Stir-fry for 3-4 minutes until tender.

Add the Rice

Stir in the cold rice, breaking up any clumps. Pour the soy sauce and sesame oil over the rice, mixing well.

Finish and Serve

Cook for an additional 3-4 minutes, stirring constantly. Season with salt and pepper to taste before serving.

Pro Tips

For an extra kick, consider adding some chili flakes or a splash of hot sauce. Fresh herbs like cilantro can also elevate the freshness of the dish.

Storage Tips

If you find yourself with leftovers, store your Rapid Vegetable Fried Rice in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water to help steam the rice back to its fluffy state and prevent it from drying out. Microwaving in intervals of 1-2 minutes, stirring in between, works well for even heating.

For longer storage, you can freeze this dish in individual portions. Just make sure it cools completely before sealing it in a freezer-safe container. The fried rice can last up to three months in the freezer. To serve, thaw overnight in the refrigerator and reheat in a pan with a little oil to revive its original texture.

Enhancing Flavor

If you love a bit of heat, consider adding a teaspoon of red pepper flakes or a drizzle of sriracha when stir-frying your vegetables. This will give the fried rice an extra kick that pairs wonderfully with the savory soy sauce. Alternatively, for a touch of sweetness, you could add a small amount of hoisin sauce or teriyaki sauce along with the soy sauce.

You can also experiment with different oils. For an authentic Chinese flavor, try using peanut oil instead of vegetable oil. It has a higher smoke point and adds a subtle nuttiness to your dish, enhancing the overall flavor profile.

Questions About Recipes

→ Can I use fresh rice instead of day-old?

It's best to use cold rice to avoid mushiness. If you only have fresh rice, let it cool before using.

→ What vegetables work best in fried rice?

You can use any vegetables you have, such as broccoli, zucchini, or corn. Frozen mixed vegetables also work great!

→ Is this dish gluten-free?

You can make this dish gluten-free by using tamari or gluten-free soy sauce.

→ How can I add protein to this dish?

You can easily add cooked chicken, shrimp, or tofu to enhance the protein content.