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Vegan vegetable fried rice in a bowl
5 from 3 votes

Rainbow Veggie Fried Rice

Easy, veggie-packed fried rice with an assortment of beautiful rainbow colors!
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Cook Time30 minutes
Resting Time2 hours
Total Time50 minutes
Course: Main Dish, Side Dish
Cuisine: Asian, Gluten-Free, Vegan
Servings: 6


  • 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. toasted sesame oil
  • 3 Tbsp. tamari (or soy sauce)


  • 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.


Made gluten-free with GF tamari.


Calories: 262kcal | Carbohydrates: 52g | Protein: 7g | Fat: 2g | Potassium: 429mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4365IU | Vitamin C: 44.4mg | Calcium: 39mg | Iron: 1.9mg