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colourful rainbow rice in a white pan with a black rubber spatula
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Rainbow Rice

This kid-friendly recipe is simple stir-fry rice that has light flavours making it an amazing addition to your child's lunch box!
Course Main Course, Side Dishes
Cuisine Continental
Diet Vegetarian
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 2 people
Calories 425kcal
Author Richa

Ingredients

  • 1 Tablespoon Olive Oil
  • 3 Tablespoons Chopped Paneer
  • 1 Tablespoon Butter
  • ½ Teaspoon Chopped Garlic
  • 2 Tablespoons Chopped Onion
  • 2 Tablespoons Chopped Zucchini
  • 2 Tablespoons Chopped Carrot
  • 2 Tablespoons Chopped Red Bell Pepper
  • 2 Tablespoons Corn Kernels
  • 2 Tablespoons Sliced Olives
  • ½ Teaspoon Dried Thyme
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper
  • 2 Cups Cooked Rice
  • 1 Teaspoon Light Soy Sauce
  • 2 Tablespoons Chopped Spring Onions

Instructions

  • Heat olive oil in a pan over medium flame and add chopped paneer. Sauté for a few minutes or until golden brown. Remove it from the pan and set aside for later.
  • Add garlic and onions to the same pan and sauté till onions are translucent about 3-4 minutes. Add carrots, zucchini and bell peppers and sauté for 3-4 minutes till the vegetables soften.
  • Add corn and sauté for an additional minute.
  • Add olives, paneer, thyme, salt and pepper and mix to combine.
  • Add the cooked rice and soy sauce and toss for 1-2 minutes. Top with spring onions and serve hot!

Video

Nutrition

Calories: 425kcal | Carbohydrates: 52g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 970mg | Potassium: 235mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3112IU | Vitamin C: 18mg | Calcium: 152mg | Iron: 1mg