Rainbow Veggie Fried Rice
A simple vegetable fried rice with an assortment of rainbow colors! Plus versatile with your own favorite additions.
- 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)
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.
*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.
Calories: 262 kcal | Carbohydrates: 53 g | Protein: 8 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 432 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 4363 IU | Vitamin C: 44 mg | Calcium: 43 mg | Iron: 2 mg