Sweet Chili Veggie Fried Rice

Drink Recipes

This sweet chili veggie fried rice is a fast, flavorful way to turn leftover rice into a satisfying meal in just 15 minutes. Lightly crispy rice, tender vegetables, fluffy scrambled egg, and a glossy sweet chili sauce come together for a dish that’s sweet, savory, and endlessly customizable. It’s perfect for busy weeknights, quick lunches, or when you want something comforting but not heavy — and it’s a great way to clean out the fridge.

Why You’ll Love This Recipe

Ready in 15 minutes using pantry staples

Perfect for leftovers — day-old rice shines here

Sweet + savory flavor balance that isn’t overpowering

Budget-friendly and flexible with any vegetables you have

Easy to customize with protein or extra heat

Instructions

Step 1: Cook the egg
Heat ½ tablespoon oil in a wok or large skillet over medium-high heat.
Pour in the beaten egg and gently scramble until just set.
Transfer the egg to a plate and set aside.

Step 2: Stir-fry the vegetables
Add the remaining ½ tablespoon oil to the pan.
Add the mixed vegetables and stir-fry for about 3 minutes, until heated through and slightly tender.

Step 3: Add the rice
Add the cold rice directly to the pan.
Use a spatula to break up any clumps.
Drizzle in the sweet chili sauce and stir well to coat the rice evenly.
Continue stir-frying for 5 minutes, letting the rice sit undisturbed briefly so it can crisp slightly before stirring again.

Step 4: Combine and finish
Return the scrambled egg to the pan.
Toss everything together until evenly mixed and heated through.
Taste and adjust seasoning — add a splash of soy sauce or extra sweet chili sauce if desired.

Step 5: Serve
Serve hot in bowls.
Top with sesame seeds, green onions, chili flakes, or a squeeze of lime if using.

Tips for Best Fried Rice
Spread the rice out in the pan to help it crisp.

Don’t overcrowd the pan — use a large skillet or wok.

Taste before adding soy sauce; sweet chili sauce already contains salt.

Let the rice sit for short bursts instead of constant stirring.

Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in a skillet over medium heat or microwave until hot.

Variations & Add-Ins
Add protein: Tofu, shrimp, rotisserie chicken, or diced ham

Make it spicy: Add sriracha, chili oil, or red pepper flakes

Extra savory: Add 1–2 teaspoons soy sauce or oyster sauce

More filling: Crack in a second egg or add edamame

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Ingredients

10 fresh mint leaves
½ medium lime, cut into 3 wedges, divided
2 tablespoons white sugar, or to taste
1 cup ice cubes, or as needed
1 ½ fluid ounces white rum
½ cup club soda, or as needed

2 cups cold cooked rice
(day-old rice works best so the grains stay firm)

2 Tbsp sweet chili sauce

1 cup mixed vegetables
(peas, carrots, corn, broccoli, or any frozen veggie mix)

1 egg, beaten

1 Tbsp oil (vegetable, canola, or sesame)

Optional: green onions, sesame seeds, soy sauce, or extra chili flakes

Ingredient Notes & Substitutions

Rice: Cold, day-old rice keeps the grains separate and prevents mushy fried rice.

Sweet chili sauce: Provides sweetness and mild heat. Add soy sauce if you prefer more savory depth.

Vegetables: Frozen vegetables work perfectly — no need to thaw.

Oil: Sesame oil adds nutty flavor, while neutral oils keep it classic.

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