Rainbow Veggie Fried Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 50 mins
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Servings
6
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Calories
262 kcal
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Course
Side Dish, Main Course
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Cuisine
Asian, Vegan, gluten-free
Rainbow Veggie Fried Rice
Description
The Rainbow Veggie Fried Rice begins with cooking brown rice ahead of time and chilling it in the refrigerator to prevent mushiness during frying. Carrots, red bell pepper, and onion are diced and sautéed in toasted sesame oil until tender but retaining some bite. Frozen peas and sweet corn are added next for sweetness and color contrast, followed by minced garlic for aromatic lift.
The chilled rice is then stirred in alongside tamari sauce, which adds saltiness and umami, while occasional stirring helps to integrate ingredients and develop a slightly toasted texture. The dish balances the nuttiness of brown rice with the freshness and sweet accents from vegetables, all infused with garlic and sesame flavors from the oil and seasoning.
This fried rice works well as a main or side dish, offering a wholesome, vegetable-rich option that pairs well with a variety of meals. Additional tamari or sesame seeds can be added at serving for extra flavor and texture.
Chilling the rice beforehand is a key step to improve texture, preventing clumping and sogginess. Using gluten-free tamari makes this recipe suitable for gluten-sensitive diets.
Ingredients
- 1 1/2 cups brown rice (uncooked)
- 2 carrot medium
- 1 red bell pepper
- 1 red onion
- 1 1/2 cups pea (I use frozen)
- 1 cup sweet corn (I use frozen)
- 4 garlic cloves
- 1 tsp. sesame oil toasted
- 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 cooked rice before frying improves texture and reduces mushiness in the final dish.
- Use gluten-free tamari to keep this recipe suitable for gluten-sensitive individuals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 432mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 4363IU | 87% |
| Vitamin C | 44mg | 49% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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