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Recipes

Vegetable Fried (Brown) Rice

Staff Favorite Asian Heritage Diet Vegetarian & Vegan Diet Side Dish Dinner Vegetarian

At our 2018 Whole Grains Council conference in Seattle, one of the presenters from America’s Test Kitchen explained that brown rice is actually better to use for fried rice, because it does not need to chill beforehand, and because it needs less oil to keep it from clumping.

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Prep Time:

20 minutes

Total Time:

55 minutes

Yield:

6 servings

Serving Size:

1/6 recipe

Nutrition Facts

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Nutrition Facts

  • Calories: 240
  • Total Fat: 10g
  • Saturated Fat: 1.5g
  • Sodium: 250mg
  • Carbohydrate: 32g
  • Fiber: 3g
  • Sugar: 3g (Added Sugar 0g)
  • Protein: 7g
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Ingredients

1 cup brown rice

2 tablespoons canola oil, divided

1 medium onion, peeled and chopped

2 carrots, diced

1 tablespoon ginger

2 cloves garlic

1 cup peas, defrosted if frozen

2 eggs, lightly beaten

2 tablespoons reduced sodium soy sauce

1 tablespoon sesame oil

2 scallions, sliced

Instructions

  1. Cook rice according to package instructions.
  2. When the rice is finished cooking, heat 1 tablespoon of the canola oil in a large wok over medium heat. Add the onion and carrots and cook until they begin to brown, about 6 minutes.
  3. Make a well in the center of the wok, and add the remaining tablespoon of canola oil to wok and heat over medium heat. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the cooked rice and the peas and stir until well combined with the vegetables, using a spatula to break up any clumps of rice.
  4. When the mixture is well combined and the rice and peas are coated with oil, make a well in the center of the rice and pour the beaten eggs into it. Scramble them, then stir them into the rice.
  5. Add the soy sauce, sesame oil, and scallions and stir. Taste and adjust seasoning.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

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