Rainbow Fried Rice is not just about color. It is about balance, speed, and respect for the rice. This dish brings together crisp vegetables, aromatic aromatics, and perfectly separated grains in a quick, high-heat method that locks in flavor. It works as a complete meal on busy days and as a flexible base when you want something comforting but not heavy. The beauty of this rice is how simple ingredients turn vibrant and satisfying when treated correctly. Trust the heat, trust the timing and you get fried rice that is lively, savory, and never greasy.
Rainbow Fried Rice
High-heat fried rice made with cold, cooked long-grain rice and colorful vegetables, delivering fluffy grains, crisp texture and bold savory flavor.
Ingredients
Equipment
Method
- Break up the cold rice with clean hands so there are no clumps. This step is critical for fluffy fried rice.
- Heat the wok over high heat until faint smoke appears. Add peanut oil and swirl to coat.
- Pour in the beaten eggs and scramble quickly until just set. Push them to one side of the wok.
- Add garlic and spring onion whites. Stir for 10 seconds until fragrant.
- Add carrots, bell peppers, and peas. Stir-fry on high heat for 2-3 minutes until crisp-tender and brightly colored.
- Add the rice and spread it across the wok. Let it sit for 20 seconds so it can sear.
- Toss the rice firmly, breaking any remaining clumps, and stir-fry for 2 minutes until hot and dry.
- Add light soy sauce, dark soy sauce, salt, and white pepper. Toss quickly so the rice is evenly coated.
- Finish with sesame oil and spring onion greens. Toss once more and remove from heat immediately.
Notes
Day-old, cold rice is non-negotiable. Fresh rice contains surface moisture and will turn mushy instead of crisp.
