Rainbow fried rice

Rainbow fried rice



  • Red – 1/2 red capsicum, diced
  • Orange – 1 carrot, peeled and diced
  • Yellow – 1/2 yellow capsicum, diced and 1/2 cup frozen corn
  • Green – 1/2 cup frozen peas
  • Blue/Indigo – 1/2 red onion, diced
  • Violet – 6 rashers short cut bacon, diced
  • 1 cup basmati rice
  • 2 teaspoons oil
  • 2 eggs, lightly beaten
  • 2 cups cooked chicken, diced
  • 2 tablespoons soy sauce


Cook the rice in a large saucepan of boiling water until tender or use a rice steamer. Drain, refresh under cold water and drain again.

Heat 1 teaspoon of the oil in a wok over high heat. Pour in the eggs and cook as an omelette, turn, cook until firm. Transfer to a plate and cut into thin strips.

Heat remaining teaspoon of oil in the wok over high heat, add onion and bacon, stir fry for about 3 minutes until golden and starting to crisp. Add capsicums and carrot and cook for 2 minutes, add frozen peas and corn, stir-fry for another minute. Add soy sauce, mix through, then add rice, egg strips and chicken and cook until heated through. Stir well and serve.


  • If I know I am going to be cooking a fried rice-type dish, I try and cook the rice the night before or a couple of hours before and keep it in the fridge. The rice separates more easily and it makes for a speedier dinner.
  • A lovely colourful dish, but I had to take out the carrots for my daughter and the peas for my son. Otherwise, a raging success!
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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