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In the world of culinary creativity, few dishes can boast the vibrant appeal and nutritional prowess of Rainbow Veggie-Packed Fried Rice. This delectable meal not only tantalizes the taste buds with its colorful presentation but also serves as a powerhouse of nutrients, making it an excellent choice for anyone looking to enhance their daily vegetable intake. As we strive to eat healthier, incorporating a variety of vegetables into our meals has never been more important. This dish provides a perfect opportunity to do just that, allowing you to mix and match your favorite veggies while enjoying a delightful medley of flavors.

Veggie-Packed Fried Rice

Discover the vibrant and nutritious Rainbow Veggie-Packed Fried Rice, a perfect blend of colorful vegetables and flavorful ingredients that elevates your meal to new heights. This versatile dish is not only delicious but also caters to various dietary preferences, including vegan and gluten-free options. Enjoy the benefits of fresh veggies, aromatic garlic and ginger, and your choice of sauces for a stunning culinary experience that everyone will love. Perfect for weeknight dinners or meal prep!
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old)

1 cup mixed bell peppers (red, yellow, green), diced

1 cup broccoli florets, chopped small

1/2 cup carrots, diced

1/2 cup snap peas, trimmed and halved

1/4 cup green onions, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon oyster sauce (or mushroom sauce for vegan)

2 tablespoons sesame oil

1 tablespoon vegetable oil

Salt and pepper to taste

Optional: 2 large eggs, beaten (or tofu for a vegan option)

Sesame seeds and fresh cilantro for garnish

Instructions
 

Prep Your Ingredients: Ensure all vegetables are washed and chopped for easy cooking. If using day-old rice, break any lumps and set aside.

    Cook the Eggs (if using): In a large frying pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the beaten eggs and scramble until fully cooked. Remove from the pan, set aside, and cover to keep warm. If using tofu, sauté until golden brown and then remove.

      Sauté the Aromatics: In the same pan, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.

        Add the Vegetables: Toss in the diced bell peppers, broccoli, carrots, and snap peas. Sauté for 3-4 minutes until they begin to soften but still retain some crunch.

          Stir-Fry the Rice: Add the cooked rice to the pan, breaking up any clumps. Mix thoroughly with the vegetables. Drizzle in the sesame oil, soy sauce, and oyster sauce. Stir well to combine everything. Cook for an additional 3-5 minutes, allowing the rice to slightly crisp.

            Finish Up: Finally, stir in the scrambled eggs (or cooked tofu), and add chopped green onions. Season with salt and pepper to taste. Give everything a final toss and cook for another minute.

              Serve: Transfer the veggie-packed fried rice to a serving dish. Garnish with sesame seeds and fresh cilantro for a pop of color and flavor.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4