Ingredients:

• Vegetables:
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 cup frozen peas and carrots (a convenient and quick option, but you can also use fresh if you prefer)
  • ½ cup frozen corn kernels
  • ½ cup red cabbage, finely chopped (adds a beautiful pop of color and a nice crunch)
• Aromatics:
  • 2 garlic cloves, minced (for a strong, aromatic flavor)
  • 1 tsp fresh ginger, grated (adds a zingy freshness that complements the soy sauce)
• Main Base:
  • 4 cups cooked rice, chilled (preferably leftover rice for the best texture—day-old rice works best as it’s slightly dried out and fries up beautifully without becoming mushy)
• Seasoning:
  • ¼ cup soy sauce (or tamari for a gluten-free option—adjust the amount to taste based on your preference for saltiness)
• Garnish:
  • 2 green onions, sliced (adds a fresh, mild onion flavor and a nice color contrast)

Instructions:

1. Prep the Ingredients: Start by prepping all your ingredients so the cooking process goes smoothly. Dice the onion, red bell pepper, and red cabbage. Mince the garlic and grate the fresh ginger. Slice the green onions and set them aside for garnish.
2. Cook the Vegetables: Heat a tablespoon of oil in a large pan or wok over medium heat. Once hot, add the diced onion and cook until it begins to soften, about 2-3 minutes. Next, add the diced red bell pepper, frozen peas, carrots, corn, and red cabbage. Stir-fry the vegetables for another 5 minutes, or until they are tender-crisp. This quick cooking time ensures the vegetables retain their vibrant colors and nutrients.
3. Add Aromatics: Once the vegetables are cooked to your liking, add the minced garlic and grated ginger to the pan. Cook for about 1 minute until they release their fragrant aroma. Be careful not to burn the garlic, as it can turn bitter.
4. Stir in the Rice: Now, add the chilled, cooked rice to the pan. Use a spatula or wooden spoon to break up any clumps and stir well to combine with the vegetables. Pour in the soy sauce, ensuring that it coats the rice evenly. Continue to stir-fry for 3-4 minutes, allowing the rice to absorb the flavors and heat through thoroughly.
5. Garnish and Serve: Once everything is well combined and the rice is heated through, remove the pan from the heat. Garnish with the sliced green onions for a fresh, crisp finish. Serve hot and enjoy your colorful, nutritious meal.

Tips for Cooking:

• Use Day-Old Rice: For the best texture, use rice that has been cooked and chilled overnight. Freshly cooked rice can be too sticky, making it difficult to achieve the separate grains that are characteristic of good fried rice.
• Customize Your Veggies: This recipe is highly adaptable. Feel free to swap in any vegetables you have on hand, such as broccoli, snap peas, mushrooms, or zucchini. Just be mindful of cooking times so that all the vegetables are done to your liking.
• Add Protein: To make this dish more filling, consider adding a protein such as tofu, chicken, shrimp, or even scrambled eggs. Cook the protein separately and mix it in with the rice during the last few minutes of cooking to ensure even distribution.

Possible Questions:

• Can I use brown rice instead of white rice? Yes, you can use brown rice or any other type of rice you prefer. Brown rice will add a nuttier flavor and more fiber, making the dish even more nutritious.
• What if I don’t have fresh ginger? You can substitute with ½ teaspoon of ground ginger, although fresh ginger will provide a more vibrant and fresh flavor.
• Can I make this dish gluten-free? Absolutely! Simply use tamari or another gluten-free soy sauce alternative.
• How can I make this dish spicier? If you like a bit of heat, you can add some red pepper flakes or a dash of hot sauce during the cooking process.

Nutrition Facts (Per Serving):

• Calories: 300 kcal
• Protein: 6g
• Fat: 4g
• Carbohydrates: 58g
• Fiber: 5g
• Sugar: 6g
• Sodium: 600mg

This nutritional information is an estimate and will vary based on the specific ingredients and quantities used.

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, you can use a skillet over medium heat to restore some of the original texture and flavor, or simply use a microwave for convenience.
• Freezing: You can freeze this fried rice for up to 2 months. Allow the rice to cool completely before transferring it to a freezer-safe container or bag. To reheat, thaw in the refrigerator overnight and then heat in a skillet or microwave.

Conclusion:

This 20-Minute Meal Prep Rainbow Fried Rice is more than just a quick and easy meal; it’s a celebration of fresh, vibrant ingredients that come together in perfect harmony. Whether you’re meal prepping for the week ahead or need a fast dinner solution, this dish delivers on flavor, nutrition, and convenience. The combination of colorful vegetables, savory soy sauce, and aromatic ginger makes it a crowd-pleaser for all ages. Plus, it’s versatile enough to accommodate whatever you have in your pantry or fridge, making it an ideal go-to recipe. With minimal prep and cook time, you’ll have a delicious meal on the table in no time, leaving you with more time to enjoy your evening.