Leftover Rainbow Rice w/Chutney

Name: Rainbow Rice
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 3 medium tomatoes ((cooked and skin peeled)); 1/2 cup toasted sesame; 4 cloves garlic; 1 inch ginger; 3 green chilies; Salt; Pepper; 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

type - Main Dish

tag - Grains

Rainbow Rice

Meet a delicious alternative to fried rice. This dish is filled with colorful ‘veggies’, is simple and straight-forward to prepare, and is 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!

5 from 1 vote

Rainbow Rice

Delicious vegan rainbow rice recipe with tomato-sesame chutney.

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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 - people

Calories -617kcal

Author -Veganbell

Recipe Video

https://www.youtube.com/watch?v=RlM_KbcpDCA

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. 🙂