Name: Freakin’ Fantastic Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 3 cups cooked and chilled jasmine rice (preferably day-old); 2 tablespoons sesame oil (or any neutral oil); 3 garlic cloves, minced; 1 teaspoon fresh ginger, grated; 1 small onion, diced; 1 cup frozen peas and carrots; 1/2 cup corn kernels (optional); 1/2 cup chopped scallions (green and white parts separated); 2 eggs, lightly beaten (omit or sub with tofu for vegan); 3 tablespoons low-sodium soy sauce or tamari; 1 tablespoon hoisin sauce (optional for added depth); 1 teaspoon rice vinegar or lime juice; Freshly ground black pepper to taste; Red pepper flakes or sriracha (optional, for heat)

A savory, flavor-packed, veggie-loaded fried rice that comes together in under 30 minutes. I always find it quicker, tastier, and more satisfying than ordering takeout. This version is bursting with garlic, ginger, colorful vegetables, and just the right touch of umami. It’s the perfect way to use up leftover rice and turn it into something truly crave-worthy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups cooked and chilled jasmine rice (preferably day-old)

2 tablespoons sesame oil (or any neutral oil)

3 garlic cloves, minced

1 teaspoon fresh ginger, grated

1 small onion, diced

1/2 cup corn kernels (optional)

1 cup frozen peas and carrots

1/2 cup chopped scallions (green and white parts separated)

2 eggs, lightly beaten (omit or sub with tofu for vegan)

3 tablespoons low-sodium soy sauce or tamari

1 tablespoon hoisin sauce (optional for added depth)

1 teaspoon rice vinegar or lime juice

Freshly ground black pepper to taste

Red pepper flakes or sriracha (optional, for heat)

Directions

I start by heating the sesame oil in a large non-stick skillet or wok over medium-high heat.

I add garlic, ginger, and onion, sautéing for 2–3 minutes until fragrant and translucent.

Next, I stir in the peas, carrots, and corn, cooking for another 2–3 minutes until they’re warmed through.

I push the veggies to one side of the skillet and pour the beaten eggs onto the empty side. I scramble them until cooked, then mix them into the veggies.

Then I add the chilled rice, breaking up any clumps, and stir-fry everything for 4–5 minutes until it’s hot and slightly crispy.

I pour in the soy sauce, hoisin sauce (if using), rice vinegar, and black pepper, tossing everything to coat evenly.

After that I stir in the white parts of the scallions and cook for another minute.

I remove the skillet from the heat and garnish with the green parts of the scallions and, if I want a kick, a sprinkle of red pepper flakes or a drizzle of sriracha.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 290 kcal per serving

Variations

I love how flexible this fried rice is. Sometimes I toss in diced bell peppers or shredded cabbage for extra crunch. For a vegan version, I skip the eggs or replace them with scrambled tofu. If I want to add some protein, I might stir in cubed tofu, tempeh, or even some edamame. I’ve also swapped jasmine rice for brown rice or quinoa when I want a whole grain option.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I warm it in a skillet over medium heat with a splash of water or extra soy sauce to prevent drying out. It also reheats well in the microwave, but I always cover it to keep in the moisture.

FAQs

How can I prevent my fried rice from getting mushy?

I always use day-old, chilled rice for the best texture. Fresh rice tends to be too soft and sticky. Spreading the rice out to cool quickly helps dry it out for better stir-frying.

Can I make this recipe vegan?

Absolutely. I just omit the eggs or swap them with crumbled tofu. I also make sure to use a vegan-friendly hoisin sauce if I’m including it.

What kind of rice works best?

I prefer jasmine rice for its aroma and slightly sticky texture, but any long-grain rice works well. Leftover rice that’s been refrigerated overnight gives the best result.

Is it possible to make this gluten-free?

Yes. I use tamari instead of soy sauce and double-check that my hoisin sauce and other condiments are certified gluten-free.

Can I freeze fried rice?

Yes, I can. I let the rice cool completely, then pack it into freezer-safe containers or zip-top bags. It keeps for up to 2 months. I reheat it straight from frozen in a skillet or microwave.

Conclusion

This Freakin’ Fantastic Fried Rice is one of those recipes I keep coming back to. It’s quick, satisfying, endlessly customizable, and seriously better than takeout. Whether I’m whipping it up for a busy weeknight meal or using up leftover rice and veggies, it never disappoints.

Recipe:

Freakin’ Fantastic Fried Rice

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Author: Sophia
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A quick and flavorful veggie-loaded fried rice that’s better than takeout. Made with day-old jasmine rice, garlic, ginger, vegetables, and customizable seasonings, it’s perfect for a weeknight dinner or meal prep.