On The Best Quick Fried Rice

Do you like fried rice? Yeah I like fried rice, and I have ever since my mom first took me to Benihana * insert fun hibachi cooking actions and noises and flaming onion tower here * and while I STILL have not perfected a homemade yum yum sauce (though I am aware you can buy a bottled version of it…but I’m a wee bit hesitant to do so as of yet), I can confirm that the ginger sauce I posted about eons ago is a dead ringer and fills half of that void. But man oh man, is this the best quick fried rice I’ve ever whipped up! And I know I have read it everywhere, but all the other recipes out there are right – day. old. rice. That’s the secret to getting that really good and somewhat crispy exterior. My other secret…FLATTOP! Yeah, I know, I’m a little obsessed, but I’ve now made this TWICE on two different flattops, and it’s STILL the way I love to make this. A large skillet will also work, but I highly recommend getting a flattop if your stove allows it (I have a whirlpool cooktop and found a flattop that was designed specifically for the model of the cooktop I have, which is nifty).

If you’re feeling a little lazy (I know I do more often than I would maybe like to publicize here), then this is the perfect weeknight meal for you! You should have pretty much everything in your pantry and freezer already, and of course, if you want to sub out some of my basic American-ized veggies for some more authentic flavors (bokchoy, bean sprouts, baby corn, etc.), and an egg (not my jam), you can ABSOLUTELY adapt this recipe nooooo problem! I’d be curious to hear what your favorite fried rice ingredients are! 

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Best Quick Fried Rice


  • 2 cups cooked and cooled white rice
  • 2 tbsp olive oil
  • 1 white onion, diced
  • 1 cup frozen peas & carrots combo
  • 1/2 cup frozen corn
  • 2 garlic cloves, minced
  • 3 tbsp soy sauce, or to taste
  • 1 tsp rice vinegar
  • 4 tbsp butter
  • 1 tsp salt, or to taste
  • 1 tsp black pepper, or to taste
  • 2 tsp sesame oil


  1. In a large skillet, wok, or flattop heat the oil. Once hot, add in the onion and garlic. Cook until aromatic (around 2-3 minutes).
  2. Add the cooked white rice and combine completely, let cook for 1-2 minutes. Add in the butter and soy sauce, and rice vinegar, mix completely so the butter melts, and let the rice cook a few more minutes. Add in the frozen veggies, mix completely and cook till the veggies are thawed and warm.
  3. Add in the sesame oil, salt, and pepper – let cook for 1-2 more minutes then taste and add more salt and pepper if needed. ENJOY! (Add cubed cooked chicken if you desire!)

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