Rainbow Vegetable Fried Rice
Colorful vegetables, fluffy rice, and a savory sesame finish. Your fridge odds and ends have found their happy place.
APRON ON. LET’S DO THIS.
A little kitchen magic
Gather your ingredients, then take it one step at a time.
Ingredients
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Let’s make it
Prep the rainbow
Dice the carrot into pea-sized pieces. Slice the spring onions, keeping the white and green parts separate. Break up the chilled rice with a fork.
Sizzle the vegetables
Heat the neutral oil in a wide pan over medium-high heat. Stir-fry the carrot and spring onion whites for 4 minutes. Add peas and corn and cook for 2 minutes.
Toss in the rice
Add rice and soy sauce. Spread the rice across the pan, then toss and cook for 4 minutes until hot throughout.
The finishing touch
Turn off the heat. Stir in sesame oil, spring onion greens and pepper to taste. Divide between warm bowls.
Storage: Refrigerate promptly for up to 2 days. Reheat once until steaming hot throughout.
Little Whisk · Rainbow Vegetable Fried Rice
An original example recipe. Times are a guide. Reference photography may show a different presentation. About our recipe book.
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