Yield: 4
Rainbow Fried Rice
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1 tbsp oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 cup frozen peas and carrots
- ½ cup frozen corn kernels
- ½ cup red cabbage
- 2 garlic cloves, minced
- 1 tsp fresh ginger
- 4 cups cooked rice, chilled
- ¼ cup soy sauce
- 2 green onions, sliced
Instructions
- In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and red bell pepper and cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the frozen peas, carrots, and corn. Cook, stirring, until they soften, about 1 minute. Stir in the red cabbage, garlic, and ginger. Continue to cook, stirring, until they become fragrant, about 30 seconds to 1 minute. Add the rice and soy sauce. Continue to cook, stirring, until the rice is hot, about 2 to 3 minutes.
- Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 311Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 912mgCarbohydrates: 60gFiber: 4gSugar: 6gProtein: 9g
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