Rainbow Veggie Fried Rice

Easy, Asian-inspired veggie-packed fried rice with an assortment of beautiful rainbow colors. An easy vegan weeknight meal – just add some edamame or tofu on the side!

Veggie rainbows are my favorite. It’s a great way to make meals fun and festive and it’s an instant mood lifter when I’m chopping and cooking with so many pretty colors. Please feel free to swap in your own favorite vegetables however!

For an easy protein boost, add tofu, beans, edamame, cashews, or bean sprouts. Or try some flavorful tofu on the side. We love:

• Asian Style Garlic Tofu
• Teriyaki Baked Tofu
• Easy Baked Tofu

Tips for better fried rice

• Use cold rice.
  If you cook the rice ahead of time, it’s not only an awesome time-saver, but it makes the fried rice much less soggy. Just make the rice in advance and cool it in the fridge for at least a couple hours or overnight.
• Use minimal oil/liquids while cooking.
  I enjoy the taste of sesame oil so I’m always tempted to pour more, but for fried rice less is better! I find 1 teaspoon is plenty to get all my veggies cooking while not weighing it down and turning it to mush. Same goes for the tamari/soy sauce. Use just a little while cooking, and add more to taste right before serving.
• Fry the rice.
  Make sure you take some time to fry the rice at the end for that beautiful light golden brown color. This also gives a chance for all the flavors to combine!

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5 from 3 votes

Rainbow Veggie Fried Rice

Easy, Asian-inspired veggie-packed fried rice with an assortment of beautiful rainbow colors!

AuthorKaitlin – The Garden Grazer

Prep Time20 mins

Cook Time30 mins

Resting Time2 hrs

Total Time2 hrs 50 mins

CategoryMain Dish, Side Dish

CuisineAsian-Inspired, Gluten-Free, Vegan

Servings6

Ingredients

US Customary – Metric

• 1 1/2 cups brown rice (uncooked)
• 2 medium carrots
• 1 red bell pepper
• 1 red onion
• 1 1/2 cups peas (I use frozen)
• 1 cup sweet corn (I use frozen)
• 4 garlic cloves
• 1 tsp. toasted sesame oil
• 3 Tbsp. tamari (or soy sauce)

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Instructions

• Prep: cook the rice ahead of time according to package instructions. When cool, transfer to a sealed container in the fridge to chill for a couple hours/overnight.
• Dice carrots, bell pepper, onion, and mince garlic.
• In a large wok or pan over med-high heat, add 1 tsp. sesame oil. Let heat for a minute.
• When oil is hot, carefully add onion, carrots, and bell pepper. Stirring often, saute for about 5-7 minutes.
• Add peas and corn. Cook for 2 minutes.
• Add garlic and cook for 30 seconds.
• Add rice and 3 Tbsp. tamari. Stirring occasionally, cook for about 5 minutes.
• Serve with additional tamari if desired.

Notes

Made gluten-free with GF tamari.

Nutrition Per Serving (Estimate)

Calories: 262 kcalCarbohydrates: 53 gProtein: 8 gFat: 3 gSaturated Fat: 1 gPotassium: 429 mgFiber: 5 gSugar: 6 gVitamin A: 4363 IUVitamin C: 44 mgCalcium: 39 mgIron: 2 mg

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More Asian-style favorites:

• Broccoli with Asian Garlic Sauce
• Vegetable Lo Mein
• Asian Garlic Green Beans
• Quinoa Veggie Stir-Fry
• Asian Toasted Quinoa with Mushrooms
• Hoisin Roasted Green Beans
• Asparagus and Mushroom Stir-Fry