Rainbow Veggie Fried Rice

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Course: Main Course, Side Dish
Cuisine: Chinese
Keyword: grain, vegetable
Servings: 7 per container
Calories: 230kcal

Ingredients

  • cups dry brown rice
  • 2 medium carrots diced
  • 1 red bell pepper diced
  • 1 red onion diced
  • cups frozen peas
  • 1 cup frozen corn
  • 4 garlic cloves minced
  • 1 tsp oil of canola oil
  • 3 Tbsps light soy sauce

Instructions

  • Make the rice ahead of time and let it cool in the fridge for a couple hours/overnight.
  • In a large wok or pan over med-high heat, add 1 tsp canola oil. Let heat for about a minute until hot.
  • Carefully add onion, carrots, and bell pepper. Stirring often, sauté for about 5 to 7 minutes.
  • Add peas and corn. Cook for 2 minutes.
  • Add garlic and cook for 30 seconds.
  • Add rice and 3 Tbsp. light soy sauce. Stirring occasionally, cook for about 5 minutes.
  • Enjoy!

Video

Nutrition

Serving: 1c | Calories: 230kcal | Carbohydrates: 46g | Protein: 7g | Fat: 2.5g | Sodium: 230mg | Potassium: 550mg | Fiber: 5g | Sugar: 6g | Calcium: 28mg | Iron: 1mg