Easy Vegetable Brown Fried Rice
User Reviews
5
Easy Vegetable Brown Fried Rice
Description
Easy Vegetable Brown Fried Rice is a vegetarian stir-fry combining several diced vegetables such as red onion, garlic, peas, and finely chopped carrots with crumbled extra firm tofu, all tossed with cooked brown rice. The use of sesame oil adds a subtle nutty aroma and flavor. Soy sauce brings a salty depth to the dish. The method involves sautéing the vegetables and tofu until the onions are tender and translucent before mixing in the rice and soy sauce to heat through for about 5 to 8 minutes.
The combination yields a warm, satisfying dish with varied textures—slightly crisp vegetables alongside the soft rice and tofu pieces. Using cold leftover brown rice helps keep the pieces separate and prevents clumping during frying. A wok is recommended to achieve the right heat distribution and quick cooking; however, a large skillet is a suitable alternative.
This versatile fried rice can serve as a meal on its own or a side dish. Storing leftovers in the refrigerator keeps it good for up to five days, while freezing is possible though tofu texture may change. For reheating, adding a little oil and stir-frying until hot restores the dish’s flavors and texture.
Ingredients
- 1 tablespoon sesame oil
- ½ cup red onion diced
- 1 teaspoon garlic minced
- ½ cup peas frozen
- ½ cup carrot finely diced
- ½ block extra firm tofu crumbled
- 2 ½ cups brown rice cooked
- 2 tablespoons soy sauce
Instructions
- Cook brown rice according to package instructions.
- In a large pan and over medium-high heat, sauté onions, garlic, peas, carrots, and crumbled tofu in sesame oil until onions become tender and translucent.
- Add the cooked brown rice and soy sauce. Cook for 5-8 minutes, stirring frequently.
Notes
- Prepare the brown rice ahead of time and chill it; cold rice fries better and saves cooking time.
- Dice vegetables into small pieces to ensure faster and even cooking.
- A wok is preferable for stir-frying vegetables to avoid overcooking, but a large skillet will also work.
- Heat the pan before adding ingredients so they sizzle on contact.
- Store leftover fried rice in an airtight container in the fridge for up to five days or freeze for up to one month; tofu texture may firm after freezing.
- To reheat, stir-fry leftover rice with a bit of oil until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 731mg | 30% |
| Potassium | 426mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 3749IU | 75% |
| Vitamin C | 13mg | 14% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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