I'm not sure whether you are referring to something like Fleishchmann's Rapid-Rise yeast or Red Star's equivalent Quick Rise yeast or to what we usually call instant dry yeast on this forum. The "fast rise" yeasts are usually intended for short-term quick rise applications (e.g., an hour or so) as used by home users, not professionals. They are not identical to the instant dry yeasts but they should still work in applications calling for instant dry yeast.
If you are trying to draw a distinction between active dry yeast and instant dry yeast, I see no reason why you can't substitute the instant dry yeast for the active dry yeast. In fact, it is a good substitution because you don't have to rehydrate it in water before using. It can go directly in with the flour. You will need a little bit less of the instant dry yeast than active dry yeast to get equivalent performance, but that is about it. But don't look for identical results from using a fast-rise or instant dry yeast over a few hours as compared with a yeast that works all day.