Miso Rainbow Fried Rice

Fried rice is always one of the easiest to prepare when you don’t have the luxury of time to cook a few dishes. ‘Fried’ sounds unhealthy? It doesn’t have to. Just manage the oil used in the cooking and load the rice with lots of different coloured vegetables like what I did. Give yourself a treat once a while, just don’t over do it and you are good.


1/3 cup matta red rice/brown rice (soaked at least 30 mins before cooking)

1/4 cup pumpkin diced

1/4 cup purple/white cabbage

1 carrot julienne (cut into strips)

a few broccoli florets

1/2 firm tofu cubed

1 tsp mustard seeds

2 tbsp coconut oil (other oil can be used)

1 heap tbsp miso mix with water (adjust according to taste)


  1. Cook the rice in a rice cooker or on the stove.
  2. In a pot of boiling water, lightly blanch the pumpkin and broccoli.
  3. Heat up a wok, add the coconut oil. Once the oil is hot, add the mustard seeds and let them cackle.
  4. Saute the carrots for a few mins then add the tofu and continue to stir fry so as to avoid burning.
  5. Add in the pumpkin, broccoli and the purple cabbage. Mix the vegetables up by lightly stir frying them.
  6. Finally, add in the cooked rice and mix it with the vegetables. Mix in the miso and adjust according to your taste.

The rainbow fried rice is ready to be served. I added theĀ appalam/pappadam/papad just for fun. You can do without. Enjoy the simple colourful fried rice.