Meet Rainbow Rice. A delicious and healthy alternative to fried rice.
It’s filled with colorful ‘veggies’, is simple and straight-forward to prepare, and so yum.
I paired my rice with tomato-sesame chutney for that extra oomph. The chutney asks for 5 simple, everyday ingredients and is also incredibly easy to prepare.
A perfect lunch/dinner idea if you have leftover rice and lots of veggies in the fridge. 🙂
Let’s go!
Rainbow Rice
Delicious vegan rainbow rice recipe with tomato-sesame chutney.
Course Dinner, Lunch
Cuisine Asian
Keyword fried rice, rainbow rice, vegan fried rice
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 2 people
Calories 617kcal
Author Veganbell
Recipe Video
Ingredients
To prepare chutney
- 3 medium tomatoes (cooked and skin peeled)
- 1/2 cup toasted sesame
- 4 cloves garlic
- 1 inch ginger
- 3 green chilies
- Salt
- Pepper
To prepare rainbow rice
- 2 tablespoons olive oil
- 1 inch ginger (minced)
- 4 cloves garlic (minced)
- 3 green chilies (minced)
- 2 cups common mushroom (sliced)
- 1/4 cup onion (chopped)
- 1/2 cup carrot (chopped)
- 1/2 cup green peas
- 1 cup chopped bell peppers
- 1 cup sliced cabbage
- Salt
- Pepper
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 cups leftover rice
- 1/2 cup green onion
Instructions
Step A: Prepare chutney
- In a blender, add all the chutney ingredients. Blend until 'creamy'. Transfer to a bowl and let it chill in the fridge.
Step B: Prepare rice
- Set a thick-bottomed saute pan over medium heat. Add oil.
- Once it's hot, add the minced ginger + garlic + chilies and stir-saute for 1 minute.
- Add mushrooms and stir-saute for 4-5 minutes.
- Next, add onion and stir-saute for 1 minute.
- Now, add carrots + green peas + bell peppers + cabbage + salt + pepper. Mix well and stir-cook for 5-6 minutes, or until excess moisture is gone and they're lightly 'fried'.
- Add leftover rice + soy sauce + vinegar. Mix well.
- Turn up the heat to high and stir-cook for 4-5 minutes, or until excess moisture is gone.
- Turn off the heat. Sprinkle freshly chopped green onion and give it a quick stir.
- Rainbow rice is ready. Serve it hot alongside tomato-sesame chutney. 🙂
Notes
You can store the chutney air-tight in the fridge for up to 3 days.Â
Nutrition
Calories: 617kcal | Carbohydrates: 112g | Protein: 19g | Fat: 46g | Saturated Fat: 7g | Sodium: 3004mg | Potassium: 1554mg | Fiber: 16g | Sugar: 27g | Vitamin A: 11749IU | Vitamin C: 165mg | Calcium: 130mg | Iron: 4mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!