veggie rainbow fried rice

http://calgaryavansino.com/recipes/veggie-rainbow-fried-rice/

  • Serves

    makes 6-8 servings

  • Preparation Time

    10 minutes

  • Cooking Time

    30-40 minutes (10-15 if using ready-cooked rice)

Ingredients

  • 800g leftover cooked brown rice or 275g uncooked brown rice
  • 2 tbsp extra virgin olive oil (or sesame oil if you prefer the taste)
  • 2 tbsp tamari
  • 1 large carrot (90g), peeled and finely chopped
  • 1/2 red pepper (70g), finely chopped
  • 1/2 yellow pepper (70g), finely chopped
  • 2 garlic cloves, finely chopped
  • 2.5cm ginger, peeled and grated
  • 4 large eggs
  • juice of 1 lime
  • serving suggestion: chopped coriander (handful or 2.5g picked leaves) and sliced spring onion (3-4 stems or 25g) add a little colour and some extra bite.
  • 5 cups leftover cooked brown rice or 1 and 1/2 cups uncooked brown rice
  • 2 tbsp extra virgin olive oil (or sesame oil if you prefer the taste)
  • 2 tbsp tamari
  • 1 large carrot (1/2 cup), peeled and finely chopped
  • 1/2 red pepper (1/2 cup), finely chopped
  • 1/2 yellow pepper (1/2 cup), finely chopped
  • 2 garlic cloves, finely chopped
  • 2.5cm ginger, peeled and grated
  • 4 large eggs
  • juice of 1 lime
  • serving suggestion: chopped coriander (handful or 1/4 cup picked leaves) and sliced spring onion (3-4 stems or 1/4 cup) add a little colour and some extra bite.
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This healthy, plant-packed alternative to a Chinese meal is the perfect recipe to try when you need a super-quick dinner. It has all the moreishness of a takeaway and is a great way of using up leftovers from the day before.

If you aren’t using leftover rice, cook your rice as per the packet instructions and when it’s done, cool it down under cold water and leave for a few minutes.

Heat the oil and tamari in a large sauté pan or wok over a medium heat. When hot, add all the chopped carrot and pepper, plus the garlic and ginger.

Sauté until slightly softened, about 2-3 minutes. Then add the rice and stir together until the rice is heated through, roughly a further 2 minutes.

In a separate bowl, whisk your eggs, then slowly add them to the pan, stirring all the while. You want the egg to cook a little bit at a time as it is being folded into the rice mixture.

Squeeze the lime juice into the pan, mix thoroughly, and serve.