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Rainbow fried rice

A stellar recipe for a busy day. It's quick, easy and nutritious. It's also easily scaleable to feed as few or as many as you need.

The quantities below are for one person. I find that keeping a few small serves of rice in my freezer helps immensely when I am time poor or choose to be a bit lazy. You could just as easily keep some of those par cooked microwave sachets in the pantry though as a quick backup plan. You can also substitute in or out anything you wish.


  • 1/2 cup cooked brown rice
  • 1/2 red capsicum, julienned
  • 1 spring onion
  • 1 tbsp coriander
  • 1 small carrot, julienned
  • 1/2 cup chopped red cabbage
  • small handful of snowpeas, sliced lengthways
  • soy sauce
  • mirin
  • 2 tsp freshly grated ginger
  • 1 egg
  • sesame oil for frying


Heat about 1 tbsp of sesame oil in a fry pan and then add your rice. Stir for one minute before adding your vegetables, ginger, spring onion and a splash of soy sauce and mirin. Once the veggies are nearly cooked, you can push them over to one side and fry your egg. I like to cook mine so it is still a bit runny. Carefully move your veggies to a bowl and top with coriander. Place your egg on top, and garnish with some sesame seeds if you wish.

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