The Garden Grazer: Rainbow Veggie Fried Rice

By Beckylynn

Ingredients

• Ingredients
• 1 1/2 cups dry brown rice
• 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/soy sauce, more for serving

Details

Servings 1
Adapted from thegardengrazer.com

Preparation

Step 1

Directions
Make the rice ahead of time and let it cool in the fridge 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/soy sauce. Stirring occasionally, cook for about 5 minutes.
Serve with additional tamari/soy sauce if desired.