Rainbow Veggie Fried Rice

Rainbow Veggie Fried Rice in a white ceramic bowl with broccoli, carrots, peas, snap peas, and scrambled eggs on a marble countertop, styled for FoodForYourGood.com — Rainbow Veggie Fried Rice – fluffy jasmine rice with colorful vegetables, sesame seeds, and scrambled eggs for a vibrant homemade dish.

Rainbow Veggie Fried Rice is the colorful, flavor-packed dish you’ll want on repeat. Bursting with vibrant vegetables and fragrant jasmine rice, it’s a quick, satisfying meal that’s both healthy and comforting. Whether you’re craving an easy weeknight dinner or a flavorful side, this recipe delivers.

What makes this fried rice special is its balance of textures and flavors. Crisp-tender broccoli, sweet bell peppers, crunchy snap peas, and carrots come together with fluffy rice, all tossed in sesame oil, soy sauce, and a splash of rice vinegar for brightness. The scrambled egg adds richness, while fresh ginger and garlic deepen the savory profile.

Interestingly, fried rice has been enjoyed for centuries across Asia, often as a creative way to use leftover rice and vegetables. This version keeps that tradition while elevating it with fresh, colorful produce and modern seasoning.

With just one skillet and under 30 minutes, Rainbow Veggie Fried Rice brings restaurant-style flavor right to your table—fast, fresh, and better than takeout.

Recipe Yield: 4 servings

INGREDIENTS

2 cups cooked jasmine rice, chilled
2 eggs, lightly beaten
1 cup carrots, diced small
1 cup broccoli florets, chopped
1 cup bell peppers, diced
1 cup snap peas, halved
3 green onions, sliced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
3 tbsp low-sodium soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar
1 tsp chili paste (optional, for heat)
Salt and black pepper, to taste
Sesame seeds, for garnish

INSTRUCTIONS

1. Prepare the rice:
Make sure the cooked rice is fully chilled. Cold rice helps achieve the perfect fried texture without clumping.

2. Scramble the eggs:
Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble quickly until just set. Transfer to a plate and set aside.

3. Cook the vegetables:
In the same skillet, add the remaining sesame oil. Stir-fry carrots, broccoli, bell peppers, and snap peas for 4–5 minutes until tender-crisp. Add garlic and ginger, cooking for another 1 minute for extra flavor.

4. Stir in the rice:
Add the chilled rice to the skillet, breaking up any clumps. Toss continuously so the rice absorbs the flavors and becomes slightly crisp.

5. Season the dish:
Pour in soy sauce, rice vinegar, and chili paste if using. Mix well, then return scrambled eggs and green onions to the skillet. Stir to combine evenly.

6. Finish and serve:
Taste and adjust seasoning with salt and pepper. Garnish with sesame seeds before serving warm.

Helpful Tips to Perfect This Recipe

Use Cold Rice: Freshly cooked rice gets mushy, but day-old rice creates the best fried rice texture.
High Heat is Key: Stir-fry on medium-high heat to give vegetables a slight char and rice a crisp edge.
Balance Flavors: A touch of vinegar brightens the soy sauce, while chili paste adds a subtle kick without overpowering.

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