Fried Brown Rice Recipes

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FRIED BROWN RICE



Fried Brown Rice image

This is delicious! The original recipe came from the Desperation Dinners column in my newspaper. I used garlic oil instead of peanut oil. You could add some cooked chicken, cooked pork, cooked shrimp or cooked beef to make a main dish.

Provided by Lvs2Cook

Categories     Brown Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 large eggs
1 large onion, chopped
12 baby carrots, chopped
1 tablespoon peanut oil or 1 tablespoon other vegetable oil
8 ounces fresh mushrooms, sliced
1 tablespoon minced garlic
1/4 cup sherry wine
3 tablespoons soy sauce
4 cups cooked brown rice, cold
1 -2 bunch green onion, sliced
1 cup frozen green pea
1 1/2 tablespoons sesame oil

Steps:

  • Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium.
  • Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
  • Remove to a plate and set aside.
  • Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes.
  • Ad mushrooms and garlic and cook and stir for 2 more minutes.
  • Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
  • Add green onions, peas and sesame oil.
  • Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
  • Serve at once with extra soy sauce if desired.

Nutrition Facts : Calories 480.3, Fat 13.1, SaturatedFat 2.5, Cholesterol 105.8, Sodium 867.8, Carbohydrate 64.9, Fiber 7.6, Sugar 7.7, Protein 14.1

CHINESE FRIED BROWN RICE



Chinese Fried Brown Rice image

I found this recipe on the back of the Success Brown Rice box. My daughter made it and was very proud of the results. Our family really enjoyed it and the main thing is it's quick and tasty!

Provided by Chill

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 (3 ounce) bags brown rice (10 min.'Success' is what I used)
2 tablespoons oil
1/2 cup chopped onion
2 eggs, beaten
1 cup cooked shrimp (or chicken, ham, etc.)
1 cup frozen peas
1 teaspoon garlic powder
3 tablespoons soy sauce
1 teaspoon sesame oil (optional)

Steps:

  • Prepare rice according to directions and drain.
  • Heat oil in large skillet.
  • Add onion, saute a few minutes (5) and add eggs. Scramble.
  • Stir in shrimp and rest of ingredients.
  • Heat through.
  • Enjoy!

Nutrition Facts : Calories 300.8, Fat 10.7, SaturatedFat 1.9, Cholesterol 105.8, Sodium 833.2, Carbohydrate 41.3, Fiber 3.5, Sugar 3.8, Protein 10.1

FRIED BROWN RICE WITH SHRIMP AND VEGETABLES



Fried Brown Rice with Shrimp and Vegetables image

Add carrots, peas and scallion to this shrimp dish with egg and brown rice.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil
1 large egg, beaten
1/2 pound peeled and deveined medium shrimp, tails on
Kosher salt
1/2 cup chopped watercress
1/4 cup shredded carrots
1/4 cup frozen peas, thawed
1 teaspoon minced garlic
1 teaspoon soy sauce
3 cups cold cooked brown rice
1 tablespoon chopped scallions
1 teaspoon toasted sesame oil

Steps:

  • Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
  • Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
  • Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.

FRIED RICE



Fried Rice image

Provided by Alton Brown

Time 45m

Yield 1 pint

Number Of Ingredients 8

4 ounces firm tofu
2 teaspoons sesame oil
1 pint cold cooked rice, preferably takeout
4 ounces shelled edamame, thawed if frozen
2 scallions, sliced
2 tablespoons soy sauce
2 tablespoons chile paste, such as sambal oelek
1 cup fresh basil leaves, shredded

Steps:

  • Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
  • Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow...I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.

GARLIC CHICKEN FRIED BROWN RICE



Garlic Chicken Fried Brown Rice image

Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.

Provided by JOYCE

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 9

2 tablespoons vegetable oil, divided
8 ounces skinless, boneless chicken breast, cut into strips
½ red bell pepper, chopped
½ cup green onion, chopped
4 cloves garlic, minced
3 cups cooked brown rice
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 cup frozen peas, thawed

Steps:

  • Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
  • Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

Nutrition Facts : Calories 444.4 calories, Carbohydrate 57.4 g, Cholesterol 43.1 mg, Fat 12.8 g, Fiber 6.6 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 701.4 mg, Sugar 4.1 g

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Top Asked Questions

How to make healthy fried brown rice at home?
How to make healthy fried brown rice In sesame oil fry some garlic, ginger, and scallions. Then add diced fresh vegetables and cook for a few minutes or until softens. Now add soy sauce, rice vinegar and mix well. Finally, add cooked brown rice and mix well with vegetables. Garnish with fresh sliced green scallions and serve warm.
How do you cook pre cooked brown rice in a pan?
Add in the rest of the chopped vegetables and fry them all. Season with salt and black pepper and then add vinegar and the three sauces together. Cook for 2 to 3 minutes on low flame and then add the pre cooked brown rice and mix well such that the flavours incorporate well.
How to cook frozen brown rice with vegetables?
A healthy brown rice recipe perfect as a side dish on busy weeknights. Heat oil in a large wok over medium high heat. Add frozen mixed vegetables and cook for 2 minutes, stirring frequently. Add brown rice and soy sauce to vegetables and cook for up to 5 minutes or until all is heated through.
How long to Fry Brown rice with sauce?
This is an essential technique for fried rice. Once the brown rice is warmed (after 1 to 2 minutes of stir-frying), pour the prepared sauce evenly over the rice. Stir-fry for another 1-2 minutes to evenly distribute the sauce.

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