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Rainbow Vegetable Fried Rice

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"With red and yellow peppers, shiitake mushrooms, cabbage and peas, the fried rice could easily serve as a main dish for vegetarians."

Serves 6 | Prep Time 20 minutes | Cook Time 30 minutes

Why I Love This Recipe

Easy, veggie-packed fried rice with an assortment of beautiful rainbow colors!

Ingredients You'll Need

1 1/2 cups brown rice (uncooked)
2 medium carrots
1 red bell pepper
1 red onion
1 1/2 cups peas (I use frozen)
1 cup corn (I use frozen)
4 garlic cloves
1 tsp. sesame oil
3 Tbsp. tamari (or soy sauce)


Prep: cook the rice ahead of time according to package instructions. When cool, transfer to a sealed container in the fridge to chill for a couple hours/overnight.
Dice carrots, bell pepper, onion, and mince garlic.
In a large wok or pan over med-high heat, add 1 tsp. sesame oil. Let heat for a minute.
When oil is hot, carefully add onion, carrots, and bell pepper. Stirring often, saute for about 5-7 minutes.
Add peas and corn. Cook for 2 minutes.
Add garlic and cook for 30 seconds.
Add rice and 3 Tbsp. tamari. Stirring occasionally, cook for about 5 minutes.
Serve with additional tamari if desired.

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