Fried Brown Rice Recipe
Fried rice is a hearty comfort food that's loved by most people. Whether cooked at a restaurant or at home, fried rice is a genius way to dress up the affordable pantry staple and make it something special. One easy swap you can make to create a fried rice that's on the healthier side is switching to whole grain brown rice instead of white.
Brown rice has all its edible parts still attached (namely, the bran and germ), which means it's rich in protein and fiber, and a good source of minerals like magnesium and iron. White rice, on the other hand, is almost pure starch, and has been stripped of its most prized nutrients.
The great news is that fried brown rice tastes just as rich and indulgent as white. This recipe from Alexandra Shytsman, of the plant-based blog The New Baguette, also happens to be packed with vegetables. Make it your new go-to recipe!
Gather the ingredients for fried brown rice
To make fried brown rice, you need to start with already cooked short-grain brown rice that's been chilling in the fridge. Chilled rice is drier than freshly-cooked rice, which helps prevent it from getting mushy when you fry it. (This is a great way to use up leftover takeout rice!)
You'll also need diced onions and carrots, frozen edamame (or peas), frozen corn, sesame oil, fresh garlic, ginger, an egg, and soy sauce.
Cook the vegetables
To start, heat some neutral-tasting oil, such as organic canola oil or avocado oil, in a large, non-stick skillet, and add the carrots and onions. Cook them until the onion is translucent, about 5 minutes. This will give your fried brown rice an earthy and sweet foundational flavor. Next, add the frozen edamame (or peas) and corn, and cook until they're just defrosted. These bump up the protein content of this vegetarian dish and contribute a chewy texture.
Add the rice
Next, add the rice, garlic, ginger, and sesame oil to the skillet. Stir to combine, and cook until the rice is warmed through and starting to crisp on the bottom. Resist the urge to stir the rice too much, since the prolonged contact with the hot pan helps achieve those yummy crispy bits.
Prep the egg
While the rice is crisping up, vigorously beat the egg with a tablespoon of soy sauce until it's thin and loose-textured.
Add the egg to the rice and veggies
Push the contents of the skillet to one side and pour the egg mixture into the empty space. Immediately start stirring the egg with a spatula until small curdles form, then mix the egg into the rice. This technique allows the egg bits to brown and stay separate from the rice.
Lastly, stir in 2 more tablespoons soy sauce and cook for another minute or so. This will allow the soy sauce to caramelize around each rice kernel, and flavor the entire dish. Garnish with sesame seeds (and scallions or cilantro, if you'd like) before serving.
- 2 tablespoons oil, like avocado, organic canola, or refined coconut
- 1 small yellow onion, diced
- 1 large carrot, peeled and diced
- 1 cup frozen edamame or peas
- 1 cup frozen corn
- 2 cups cooked short-grain brown rice, chilled
- 1 tablespoon toasted sesame oil
- 2 medium garlic cloves, minced
- 1-inch knob fresh ginger, peeled and minced
- 1 egg
- 3 tablespoons soy sauce
- toasted sesame seeds, for serving
- Heat the neutral oil in a large, non-stick skillet over medium heat. Add onions and carrots, and cook until they're starting to soften, stirring occasionally, about 5 minutes.
- Add the edamame (or peas) and corn, and cook to defrost, about 2 minutes.
- Stir in the rice, sesame oil, garlic, and ginger. Cook for about 4 minutes, until the rice is heated through and starting to get crispy. Resist the urge to stir more than once or twice.
- In a small bowl, whisk the egg with 1 tablespoon soy sauce.
- Push the contents of the skillet to one side and pour the egg mixture into the empty space. Immediately start stirring the egg with a spatula, keeping it on that side of the skillet, until small curdles form. Combine the rice with the egg. Add the remaining 2 tablespoons soy sauce to the skillet and stir to incorporate. Cook for 1 more minute and remove it from the heat.
- Garnish with sesame seeds before serving.
| Calories per Serving | 485 |
| Total Fat | 9.5 g |
| Saturated Fat | 1.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 40.0 mg |
| Total Carbohydrates | 87.5 g |
| Dietary Fiber | 6.7 g |
| Total Sugars | 3.4 g |
| Sodium | 695.2 mg |
| Protein | 14.1 g |
