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    Home » Recipes » Main Dish

    Rainbow Veggie Fried Rice

    Feb 22, 2015 by Kaitlin

    An Asian-inspired vegan Veggie Fried Rice recipe with beautiful rainbow colored vegetables. This makes an easy weeknight meal - just add some edamame or tofu on the side!

    Vegan veggie fried rice in a small white bowl

    This vegan Veggie Fried Rice recipe is like a beautiful plant-based rainbow!

    There are so many vibrant colors. (But of course feel free to include your own favorite vegetables or whatever is in season.)

    It's an easy family-friendly meal that works great for lunch or dinner.

    Fresh ingredients cut on a cutting board

    Ingredients for Rainbow Fried Rice

    For this recipe you will sauté in a wok or pan on the stove:

    • Brown rice: It is best to cook the rice ahead of time and let it chill in the fridge before preparing the fried rice. I use organic brown basmati rice, but you could also use white rice if desired.
    • Carrot
    • Red bell pepper: Or yellow bell pepper or orange bell pepper.
    • Red onion: Or substitute white onion or yellow onion, but I use red onion for the purple color since this is a rainbow fried rice.
    • Peas: I use frozen green peas for this recipe.
    • Sweet corn: Either frozen, canned, of cooked fresh.
    • Garlic cloves
    • Toasted sesame oil
    • Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Coconut aminos also works great.
    Cooking vegetable fried rice in a skillet with wooden spoon

    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 and 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. The same goes for tamari/soy sauce. Use just a little while cooking, and add more to taste right before serving.
    • Thoroughly let it fry. Make sure you take some time to thoroughly fry the rice at the end to achieve the beautiful light golden brown color. This also gives a chance for all the flavors to combine.

    Customizing

    Flavors: Change up the taste how you see fit. Add freshly grated ginger, more garlic, red pepper flakes, black pepper, rice wine vinegar, hoisin sauce, or anything else that sounds good.

    Vegetables: Change up the veggies based on your own favorites or what is in season. Include snow peas, cabbage, spinach, cauliflower, mushrooms, mung bean sprouts, etc.

    Add a protein: Serve this with cashews or peanuts, tempeh, edamame, tofu, vegan egg, vegan chicken strips, vegan beef, etc. We enjoy a flavorful tofu dish on the side like this Asian Garlic Tofu, Teriyaki Baked Tofu, or Easy Baked Tofu.

    Garnish: Top your bowl with sriracha hot sauce, green onions (scallions), or sesame seeds before serving if desired.

    Vegan fried rice with rainbow vegetables in a white bowl

    For more inspiration, also browse all Asian-inspired recipes.

    Vegan veggie fried rice in a small white bowl

    Rainbow Veggie Fried Rice

    A simple vegetable fried rice with an assortment of rainbow colors! Plus versatile with your own favorite additions.
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Chilling Time: 2 hours
    Total Time: 2 hours 50 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Side Dish
    Cuisine: Asian-Inspired, Gluten-Free, Vegan
    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 sweet corn (I use frozen)
    • 4 garlic cloves
    • 1 tsp. toasted sesame oil
    • 3 Tbsp. tamari (or soy sauce)

    Instructions

    • 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 medium-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, sauté 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 (more/less as needed). Stirring occasionally, cook for about 5 minutes. Serve with additional tamari or sesame seeds if desired.

    Notes

    *Chilling the rice: You can skip the chilling step, but I find it results in better (and less mushy) fried rice.
    For gluten-free: Use GF tamari.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Rainbow Veggie Fried Rice
    Amount per Serving
    Calories
    262
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    432
    mg
    12
    %
    Carbohydrates
     
    53
    g
    18
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    4363
    IU
    87
    %
    Vitamin C
     
    44
    mg
    53
    %
    Calcium
     
    43
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this Vegetable Rainbow Fried Rice recipe, also check out:

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

    Follow The Garden Grazer on Instagram, Pinterest, Facebook, or RSS for more updates and inspiration.

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    Reader Interactions

    Comments

    1. 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 frozen! Hope you enjoy!

        Reply
    2. Anonymous

      December 01, 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 01, 2015 at 3:06 pm

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

        Reply
    3. 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

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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