Rainbow Fried Rice | Cook for Your Life
fried rice

Rainbow Fried Rice

Rated 4.3 out of 5
4.3 out of 5 stars (based on 4 reviews)

Clock Icon for Prep Time 25 min prep
Clock Icon for Prep Time 35 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 16 ingredients

This takeout classic is an easy and adaptable one-pan dish. Green peas are high in fiber and have a high concentration of the phytonutrients lutein and zeaxanthin, which help to promote vision and eye health....


  • 2 tablespoons low-sodium soy sauce or oyster sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon canola or vegetable oil
  • 1 large carrot, small dice
  • 1 small onion, small dice
  • 8 ounces extra firm tofu, drained, cut into ½-inch dice
  • 3 eggs, whisked
  • 4 cups cooked brown rice (day-old recommended)
  • 3 garlic cloves, peeled, minced
  • 1 (1-inch) piece fresh gingeroot, minced or finely grated
  • 4 green onions, thin sliced
  • 1 cup frozen peas, thawed
  • 1 cup toasted and unsalted cashews, coarsely chopped
  • 1 tablespoon fresh mint, roughly chopped
  • 1 tablespoon fresh basil, roughly chopped
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Nutrition Facts


632 cals


30 g

Saturated Fat

5 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

14 g


69 g


5 g


9 g


27 g


355 mg


  1. Mix together the soy sauce, vinegar, and sesame oil in a small bowl and set aside.
  2. Add canola oil to a large pan or well-seasoned wok over medium-high heat. When the oil is rippling, add carrot and onion and cook until tender, about 4 minutes.
  3. Add tofu and cook until golden, about 3 minutes. Pour in whipped eggs from sides and let cook undisturbed for a few seconds before mixing up with cooked vegetables. Add rice, garlic, ginger, green onion, peas, cashews, and soy sauce mixture, cook for 1-2 minutes to heat through.
  4. Serve immediately topped with fresh mint and basil.

Chef Tips

Use leftover, day-old rice (or other grain, like quinoa) to make this dish. Not only will you save time, but rice that is a little dried out will absorb the sauce and flavors better.

You can easily substitute two tablespoons of chopped cilantro for mint and basil in this recipe.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society