In this recipe, vegetables of all colors of the rainbow are included: bell peppers, carrots, spinach, and string beans. Eating different colored vegetables gives a huge variety of vitamins and nutrients in a dish. The eggs add protein as well as vitamin D. Protein foods can be plant based or animal based and supply our bodies with the nutrition we need to grow and be healthy.
Rainbow Fried Rice
This recipe calls for day old rice or leftover restaurant rice because it is dryer than just cooked rice, giving this dish its chewy texture. If you don’t have any rice leftover, using just-cooked rice is perfectly fine. Cook it while preparing the other ingredients.
2 Tablespoons vegetable oil
1 onion, small dice
1 Tablespoons ginger, minced
1 Tablespoons garlic, minced
2/3 cup string beans, chopped into ½ inch pieces
1 cup carrot, diced (about 1 medium or 2 small)
1 cup bell pepper, diced (about 1 small)
3 cups greens such as spinach, chard, or bok choy, roughly chopped
4 eggs, lightly whisked
1/4 cup soy sauce
2 tsp sesame oil
4 cups cooked brown rice, cold
Scallions for garnish
- Heat olive oil in large skillet over high heat. Add the onions, garlic and ginger and sauté 2-3 minutes.
- Add carrots, peppers and string beans, saute for 2-3 minutes. Add greens and sauté for another 1-2 minutes, or until greens have wilted.
- Make a hole in the middle of the pan by pushing veggies to the sides of pan and add eggs. Scramble eggs and then fold in with the veggies.
- Add rice to the vegetable mixture and stir to combine.
- Drizzle soy sauce over the rice and vegetables evenly and stir until soy sauce is evenly coated. Add sesame oil and fold in scallions. Taste and adjust seasoning if necessary.