Rainbow Veggie Fried Rice (Easy!)
This easy Rainbow Fried Rice is loaded with colorful vegetables and savory aromatics. It's a perfect side or quick weeknight meal - just add eggy tofu, edamame, or your favorite protein!
Servings: 4 (1.5-cup servings)
Ingredients
- 1 cup rice, uncooked (white or brown*)
- 1 red onion
- 2 medium carrots
- 1 red bell pepper
- 1 1/2 cups peas (I use frozen)
- 1 cup sweet corn (I use frozen)
- 4 garlic cloves
- 3 Tbsp. tamari
- 1 tsp. toasted sesame oil (optional**)
Optional (for serving):
- Eggy Tofu (or edamame, cashews, peanuts, etc.)
Instructions
- Cook the rice ahead of time according to package instructions. When the rice has cooled, transfer to a sealed container and place in the refrigerator to chill for a couple hours or overnight.*
- When ready to prepare, dice the onion, carrots, and bell pepper (seeds and stem removed). Mince the garlic.
- In a large non-stick skillet over medium-high heat, add 1 tsp. sesame oil. Let heat for one minute.
- When the oil is hot, carefully add onion, carrots, and bell pepper. Sauté for about 5-7 minutes, stirring occasionally.
- Then add peas and corn. Stir and cook for 2 minutes.
- Add minced garlic and cook for 1 minute.
- Add the chilled rice and tamari. Cook for about 5 minutes or until rice is slightly browned, stirring occasionally. Serve with eggy tofu (highly recommend!), sesame seeds, green onions, or more tamari to taste.
Notes
*Rice: I use long-grain basmati or jasmine rice. I find 1 cup rice yields about 3-4 cups cooked rice. You can skip the chilling step, but I find this results in better (and less mushy) fried rice.
**For oil-free: Omit the toasted sesame oil, and replace with 2-3 Tbsp. veggie broth or water to sauté, adding a splash more as needed. Some flavor will be lost, but this method works great too.
For gluten-free: Use GF tamari.
Serving: As a main dish, this serves about 3-4. Or you can stretch it to 6-8 as a smaller side dish.
Estimated nutritional content: This is calculated without the optional additions like tofu, etc.
Yield: Recipe makes 6 heaping cups fried rice.
Nutrition Per Serving (Estimate)
Calories: 302 kcal | Carbohydrates: 62 g | Protein: 10 g | Fat: 2 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 511 mg | Fiber: 7 g | Sugar: 9 g | Vitamin A: 6545 IU | Vitamin C: 67 mg | Calcium: 54 mg | Iron: 2 mg
