Brown Fried Rice
User Reviews
5
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Cook Time
10 mins
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Total Time
10 mins
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Servings
4 servings (1 cup each)
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Calories
191 kcal
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Course
Side Dish, Main Course
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Cuisine
Asian
Brown Fried Rice
Description
This recipe for Brown Fried Rice starts by heating olive oil in a skillet or wok before softening frozen peas, carrots, and onions. Using frozen vegetables simplifies prep and provides consistent texture. Cooked brown rice is then added and stirred into the vegetable mixture. A well cleared space in the pan allows for scrambling the egg separately before incorporating it back into the rice evenly for moistness and protein.
A base seasoning of soy sauce and garlic powder flavors the dish, with the option to adjust saltiness and pungency to taste. The ingredients are combined and heated through to blend flavors and warm the dish. Brown rice used here can be any variety and is ideally cooked a few days in advance to reduce moisture.
Brown Fried Rice serves as a versatile side or main dish and can be varied with additional proteins, vegetables, or spice adjustments. The recipe yields about four cups and stores well refrigerated for several days. It can also be frozen after cooling. Modifications like adding Sriracha introduce heat when desired.
Ingredients
- 1 tablespoon olive oil
- 1 cup peas see note 1, frozen, mixed
- 1 cup carrot see note 1, frozen, mixed
- 1/2 cup onions see note 2, frozen chopped
- 2 cups brown rice see note 3, cooked
- 1 egg
- 1 tablespoon soy sauce plus more to taste
- 1 teaspoon garlic powder plus more to taste
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
- Substitute frozen peas and carrots with fresh peeled and chopped carrots and frozen peas if preferred.
- Fresh chopped onions or frozen pearl onions can replace frozen chopped onions.
- Cook brown rice up to 3 days prior; cooking in chicken broth adds extra flavor. White rice works too.
- Leftovers keep refrigerated up to 4 days; cool completely before freezing for up to 1 month.
- For extra heat, add Sriracha in with the vegetables or when seasoning.
- Customize by adding leftover cooked meats or vegetables for variety.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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