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Rainbow Veggie Fried Rice

February 22, 2015 By Kaitlin McGinn 9 Comments

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!

Rainbow veggie fried rice in a bowl

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
Diced vegetables sorted by color

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!
Skillet with vegetable fried rice with wooden spoon
Vegan vegetable fried rice in a bowl
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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)
Prevent your screen from going dark

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
Did you make this recipe?Please leave a star rating or comment below.
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Vegan vegetable fried rice in a bowl
Rainbow veggie fried rice photo collage

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

Filed Under: Asian-Inspired, Gluten-Free, Recipe, Sides, Vegan, WFPBNO Tagged With: bell pepper, brown rice, carrot, corn, family-friendly, onion, weeknight

Previous Post: « Quinoa Minestrone Soup
Next Post: Protein Monster Vegan Enchiladas »

Reader Interactions

Comments

  1. LittleMonsterx14

    February 23, 2015 at 3:44 pm

    this looks so pretty and so delicious!

    Reply
    • Kaitlin | The Garden Grazer

      February 23, 2015 at 10:35 pm

      Thank you!

      Reply
  2. Lauren W.

    March 19, 2015 at 12:59 am

    This was delicious! I added a couple of eggs to the mix and some vegetarian mandarin chicken. Yummyyy

    Reply
    • Kaitlin | The Garden Grazer

      March 21, 2015 at 11:45 pm

      Thanks for sharing!

      Reply
  3. Anonymous

    December 1, 2015 at 2:38 pm

    Thank you very much for this recipe, I am going to make this for my vegan wedding, colorful is my theme. Even my dress is embroidered with colorful flowers

    Reply
    • Kaitlin | The Garden Grazer

      December 1, 2015 at 3:06 pm

      That’s absolutely amazing! Fun to hear this rice will make an appearance. Congratulations and enjoy your very special day!

      Reply
  4. Unknown

    March 19, 2016 at 7:58 pm

    Hi, do you defrost the frozen vegetables before adding to the rice? Keep up the good work 🙂

    Reply
    • Kaitlin | The Garden Grazer

      March 20, 2016 at 5:56 pm

      Hi and thanks! 🙂 No need to defrost the veggies first – I just toss them in! Hope you enjoy!

      Reply
  5. Jens C. Kruse

    January 14, 2017 at 9:19 am

    Thank you

    Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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