Rainbow Fried Rice
Versatile, easy, veggie-packed recipe to cook with kids! See add-in suggestions and substitutions in post above.
Ingredients
- 2 tsp avocado oil or any flavorless oil
- 2 cups diced fresh or frozen vegetables see suggestions below
- 3 cups cooked rice, quinoa, or frozen riced cauliflower or a combination of those
- 1/4 tsp garlic powder
- 3 Tbsp low-sodium soy sauce, tamari, or coconut aminos
- 1 tsp rice vinegar
- 1 tsp honey or agave syrup optional
- 1 Tbsp toasted sesame seeds optional
Vegetable Suggestions
- 1/2 red bell pepper, diced small
- 1 medium carrot, peeled and diced small
- 1/4 cup frozen corn or diced fresh pineapple
- 1/4 cup frozen peas
- 1/2 cup finely chopped red cabbage
Instructions
- Heat oil in a large skillet or saute pan over medium heat. Add raw veggies and cook, stirring occasionally, until softened, about 2 to 4 minutes.
- Add rice, frozen veggies, and garlic powder to the pan and stir to combine. While rice heats through, mix soy sauce, vinegar, and honey together in a small bowl.
- Once all the ingredients are cooked and hot, pour sauce over the top and stir to combine. Turn off heat and serve warm. Sprinkle sesame seeds of top, if desired.