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Veganbell’s Indian Vegan Cookbook

Leftover Rainbow Rice w/Chutney

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Rainbow Rice

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
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5 from 1 vote

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


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


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. 🙂


You can store the chutney air-tight in the fridge for up to 3 days. 


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!

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