5 from 39 votes
Brown Fried Rice
Brown Fried Rice is a stir-fried dish featuring cooked brown rice combined with frozen peas, carrots, and onions, scrambled egg, and seasoned with soy sauce and garlic powder. The vegetables soften while maintaining texture, and the egg adds richness. This dish is a satisfying way to use leftover rice, offering a wholesome, savory meal or side with balanced flavors and easy preparation.
Cook Time
10 mins
Total Time
10 mins
Servings:
4
servings (1 cup each)
Calories:
191 kcal
Course:
Side Dish, Main Course
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings (1 cup each)
Amount Per Serving
Calories 191
% 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.