Rainbow fried rice

A colourful lazy day recipe that even the most inexperienced cooks can accomplish

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Yum Asia Rainbow fried rice in a yum asia rice cooker

All made in a rice cooker with no oil and lots of veggies made with minimal effort and arguably the quickest ingredients to serving recipe in this book.

AuthorHungry PandaCategory, CuisineDietDifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

INGREDIENTS
 1 rice measuring cup jasmine rice
 1 tbsp onions or shallots, minced
 1 tsp garlic, minced
 2 tbsp carrots, diced
 2 tbsp broccoli, chopped
 2 tbsp cherry tomatoes, halved or quartered
 2 tbsp sweet corn
 2 tbsp cauliflower, chopped
 100 g tofu (boneless chicken breast or thighs, diced, or protein of choice optional for non vegetarian version)
 1-2 eggs
 2 stalks spring onions, for garnish
SEASONING SAUCE
 1 tbsp light soy sauce
 ½ tbsp dark soy sauce
 ½ tbsp oyster sauce
 ½ tsp sesame oil
 ¼ tsp ground pepper (white or black)

HOW TO MAKE
1

Add the rice to your rice cooker inner bowl and fill with water to the LONG GRAIN / WHITE RICE LEVEL LINE number 1.

2

Add onions and garlic to the rice, and stir through.

3

Add to the top of your rice a rainbow of vegetables which includes your choice: carrots, broccoli, cherry tomatoes, corn, cauliflower.

4

Add the diced chicken at this point if you are using (or any other protein).

5

Add raw egg and close the rice cooker lid. Select the WHITE RICE, LONG GRAIN or
REGULAR function on your cooker and press START.

6

While the rice is cooking you can make the seasoning sauce by combining the ingredients in a bowl.

7

Once the rice is cooked immediately open the lid – careful of hot steam! Pour in the sauce, and stir through with the rice paddle to combine everything together while still hot. Garnish with spring onions. Serve and enjoy

Ingredients

INGREDIENTS
 1 rice measuring cup jasmine rice
 1 tbsp onions or shallots, minced
 1 tsp garlic, minced
 2 tbsp carrots, diced
 2 tbsp broccoli, chopped
 2 tbsp cherry tomatoes, halved or quartered
 2 tbsp sweet corn
 2 tbsp cauliflower, chopped
 100 g tofu (boneless chicken breast or thighs, diced, or protein of choice optional for non vegetarian version)
 1-2 eggs
 2 stalks spring onions, for garnish
SEASONING SAUCE
 1 tbsp light soy sauce
 ½ tbsp dark soy sauce
 ½ tbsp oyster sauce
 ½ tsp sesame oil
 ¼ tsp ground pepper (white or black)

Directions

HOW TO MAKE
1

Add the rice to your rice cooker inner bowl and fill with water to the LONG GRAIN / WHITE RICE LEVEL LINE number 1.

2

Add onions and garlic to the rice, and stir through.

3

Add to the top of your rice a rainbow of vegetables which includes your choice: carrots, broccoli, cherry tomatoes, corn, cauliflower.

4

Add the diced chicken at this point if you are using (or any other protein).

5

Add raw egg and close the rice cooker lid. Select the WHITE RICE, LONG GRAIN or
REGULAR function on your cooker and press START.

6

While the rice is cooking you can make the seasoning sauce by combining the ingredients in a bowl.

7

Once the rice is cooked immediately open the lid – careful of hot steam! Pour in the sauce, and stir through with the rice paddle to combine everything together while still hot. Garnish with spring onions. Serve and enjoy

Notes

Rainbow fried rice
IngredientsDirections

You can really get creative with your rainbow medley of vegetables. Just bear in mind that leafy veg cook quicker and so only need adding 5 minutes before the end of cooking. Cutting difficult protein and/or hard veg into smaller pieces helps it cook through more easily.