Veggie rainbows are my favorite. It’s a great way to make meals fun and festive and it’s always an instant mood lifter when I’m chopping and cooking with so many pretty colors. Of course feel free to swap in your own favorite vegetables or additions (I’m partial to mushrooms and extra garlic so those are usual suspects here). For an easy protein boost try adding tofu, beans, edamame, cashews, bean sprouts, or hemp hearts. Or get your protein on the side – we LOVE pairing this with Asian Garlic Tofu!
Tips for better fried rice:
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- Cold rice! If you cook the rice ahead of time, it’s not only an awesome time-saver come meal time, 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.
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- Minimal oil/liquids while cooking. I love sesame oil so I’m always tempted to pour it in, 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 if you’d like to add more to taste right before serving, go for it!
- 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!
Rainbow Veggie Fried Rice
Easy, veggie-packed fried rice with an assortment of beautiful rainbow colors!
Prep Time:20 minutes
Cook Time:30 minutes
Resting Time:2 hours
Total Time:50 minutes
Servings:6
Ingredients
- 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 corn (I use frozen)
- 4 garlic cloves
- 1 tsp. sesame oil
- 3 Tbsp. tamari (or soy sauce)
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: 262kcal | Carbohydrates: 52g | Protein: 7g | Fat: 2g | Potassium: 429mg | Fiber: 5g | Sugar: 5g | Vitamin A: 87.3% | Vitamin C: 53.8% | Calcium: 3.9% | Iron: 10.5%
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
More Asian-style favorites!
this looks so pretty and so delicious!
Thanks my dear! 🙂
This was delicious! I added a couple of eggs to the mix and some vegetarian mandarin chicken. Yummyyy
Yay Lauren!! So glad you enjoyed and made it your own! 🙂
good
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
WHOA, that is SO, SO cool!!! I've never heard of anyone doing "colorful" as their wedding theme – how unique and totally awesome. It's going to be gorgeous!!! Fun to hear this rice will make an appearance, and thrilled you're choosing vegan! Congratulations and enjoy your very special day Roxanne!!
Hi, do you defrost the frozen vegtables before adding to the rice?
Keep up the good work 🙂 x
Hi and thanks! 🙂 No need to defrost the veggies first – I just toss 'em in! Hope you enjoy!
Thank you