This rainbow rice is a super quick and easy fried rice dish using cold, leftover rice. Its full of vibrant and healthy veggies, so great for the kids (and adults). We cooked this rainbow rice at my foodbank course and id definitely recommend it.
Ingredients:
1/2 Red Capsicum
1/2 Green Capsicum
2 Spring Onions
2 Cups Frozen Veg
4 Cups Cooked Rice
Small bunch Parsley or Basil
2 Tablespoons Soy Sauce
1/4 Cup Sweet Chilli Sauce
1 Omelette, chopped
Method:
Chop capsicum and spring onion into small pieces. Heat frying pan to a medium heat, add a little spray oil. Cook capsicum and spring onion until soft. Add frozen veggies and stir until cooked. Add cooked rice and omelette and stir until heated through. Chop herbs, add to the frying pan with soy sauce and sweet chilli sauce. Stir to combine.
Tip - Cold, cooked rice works best in this recipe as the grains get firm once cool and you wont get a mushy fried rice.
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