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.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Brown Fried Rice Recipe

Recipe ingredients

Ingredient notes

  • Peas and carrots: ½ cup peeled, finely chopped fresh carrots and ½ 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.

Step-by-step instructions

  1. 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.
  1. 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.
  1. 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.
  1. Taste and adjust seasonings with additional soy sauce and garlic powder as desired. Serve immediately.

Recipe tips and variations

  • 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 ¼ teaspoon (or more) 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.

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40 minutes
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Brown Fried Rice

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.
5 from 6 votes
Cook Time 10 mins
Total Time 10 mins
Servings 4 servings (1 cup each)
Course Main Course, Side Dish
Cuisine Asian
Calories 191

Ingredients 

  • 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

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

  1. Peas and carrots: ½ cup peeled, finely chopped fresh carrots and ½ cup frozen peas may be substituted for the frozen mix.
  2. Onions: Or substitute fresh chopped onions or frozen pearl onions.
  3. 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.
  4. Yield: This recipe makes about 4 cups brown fried rice.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  6. Make ahead: This recipe requires leftover brown rice which can (and should) be cooked up to 3 days in advance.
  7. 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.
  8. Spicy: For extra heat, add ¼ teaspoon (or more) to the skillet with the vegetables in Step 1. Or, stir in sriracha to taste with the soy sauce in Step 3.
  9. 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

Serving: 1cupCalories: 191kcalCarbohydrates: 30gProtein: 6gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 297mgPotassium: 222mgFiber: 4gSugar: 1gVitamin A: 3384IUVitamin C: 6mgCalcium: 34mgIron: 1mg
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Publisher: Culinary Hill