Brown Fried Rice

Name: Brown Fried Rice
Cook time: 10 min
Total time: 10 min
Yield: 4 servings (1 cup each)
Ingredients: 1 tablespoon olive oil; 1 cup frozen peas and carrots mix; 1/2 cup frozen chopped onions; 2 cups cooked brown rice; 1 egg; 1 tablespoon soy sauce; 1 teaspoon garlic powder

User Reviews

5.0

39 reviews

Excellent

Cook Time
mins
Total Time
10 mins
Servings
4 servings (1 cup each)
Calories
191 kcal
Course
Side Dish, Main Course
Cuisine
Asian

Brown Fried Rice

Eric Vasquez

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Brown Fried Rice is a delicious, easy way to put your leftover brown rice to work. It only has 6 ingredients and takes less than 10 minutes from start to finish.

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Ingredients

Servings

1 tablespoon olive oil
1 cup frozen peas and carrots mix (see note 1)
1/2 cup frozen chopped onions (see note 2)
2 cups cooked brown rice (see note 3)
1 egg
1 tablespoon soy sauce plus more to taste
1 teaspoon garlic powder plus more to taste

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Instructions

In a large skillet or wok, heat the oil over medium-high heat until shimmering. Add peas, carrots, and onions and cook until softened, stirring occasionally, about 3 minutes.
Stir in the rice. Clear a space in the middle of the pan by moving the rice and vegetables to the edges. Crack the egg into the space and scramble until hardened, about 1 minute. Stir into rice and vegetables.
Pour 1 tablespoon soy sauce evenly over the top of the rice and sprinkle with 1 teaspoon garlic powder; toss to combine until heated through. Taste and adjust seasonings with additional soy sauce and garlic powder as desired. Serve immediately.

Notes

Peas and carrots: 1/2 cup peeled, finely chopped fresh carrots and 1/2 cup frozen peas may be substituted for the frozen mix.
Onions: Or substitute fresh chopped onions or frozen pearl onions.
Brown rice: Cook your favorite brown rice (jasmine, basmati, short grain) up to 3 days in advance. For extra flavor, cook the rice in chicken broth. Cooked white rice works just as well, too.
Yield: This recipe makes about 4 cups brown fried rice.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: This recipe requires leftover brown rice which can (and should) be cooked up to 3 days in advance.
Freezer: Because the egg is scrambled in this recipe, it's okay to freeze the fried rice. Cool completely, divide in to freezer-safe containers, label, date, and freeze for up to 1 month. Thaw overnight in the refrigerator.
Spicy: For extra heat, add 1/4 teaspoon (or more) of Sriracha to the skillet with the vegetables in Step 1. Or, stir in Sriracha to taste with the soy sauce in Step 3.
More mix-ins: Customize your fried rice with leftover chicken, blanched broccoli, or pulled pork and barbecue sauce. Or, add leftover ham and chopped pineapple for an easy version of Hawaiian Fried Rice.

Nutrition Information

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Serving 1cup Calories 191kcal (10%) Carbohydrates 30g (10%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 1g (5%) Trans Fat 1g Cholesterol 41mg (14%) Sodium 297mg (12%) Potassium 222mg (6%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 3384IU (68%) Vitamin C 6mg (7%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings (1 cup each)

Amount Per Serving

Calories 191 kcal

% Daily Value*

Serving	1cup
Calories	191kcal	10%
Carbohydrates	30g	10%
Protein	6g	12%
Fat	6g	9%
Saturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	41mg	14%
Sodium	297mg	12%
Potassium	222mg	5%
Fiber	4g	16%
Sugar	1g	2%
Vitamin A	3384IU	68%
Vitamin C	6mg	7%
Calcium	34mg	3%
Iron	1mg	6%