Rainbow Veggie Fried Rice
Easy, veggie-packed fried rice with an assortment of beautiful rainbow colors!
- 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