HEALTHY BROWN FRIED RICE WITH BROCCOLI AND VEGETABLES
For best texture and easiest cooking use day old rice that is firm and cold. The kernels won't stick to each other as much. You'll be rehydrating the rice with the egg and sauce, so don't worry if it seems too dry when you first start cooking. If using a non-stick pan you can use less oil than in a regular pan, making it a bit healthier.
Provided by Diane
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Heat a large non-stick pan over medium heat. Add the oil and then once oil is hot, add onions and garlic. Cook until softened, about 1 minute.
- Add carrots, cook for about 2 minute or until carrots become slightly softened. Then add broccoli, celery, salt and cook for about 2-3 minutes or until broccoli is tender.
- Add brown rice and cook and stir rice for about 2 minutes until it becomes hot. Add soy sauce or fish sauce and egg. Gently break up the egg in the rice, and mix egg in rice until it combines well into rice.
- Continue cooking for about 3-4 more minutes until rice, egg and vegetables are fully combined and cooked.
- Serve hot.
Nutrition Facts : Calories 268 kcal, Carbohydrate 40 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 692 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
GARLIC CHICKEN FRIED BROWN RICE
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
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
" HEALTHY" FRIED RICE
I made this once, hoping to have something light for lunch. Not only was it easy, but it tasted great, and the bulk of the rice kept me full for hours!
Provided by Susie Zyphur
Categories Brown Rice
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tbsp oil in pan and sauté mushrooms until browned.
- Remove from heat.
- Heat remaining oil in pan and add rice.
- Add egg and mix until rice is thoroughly coated with egg.
- Cook for 5-10 minutes on high, or until egg is lightly browned.
- Combine rice mixture and vegetables in large bowl and stir until vegetables are well mixed.
- Add soy sauce to taste and serve.
Nutrition Facts : Calories 373.2, Fat 12.6, SaturatedFat 2.2, Cholesterol 62, Sodium 51, Carbohydrate 55.8, Fiber 4.4, Sugar 3.5, Protein 9.9
FRIED BROWN RICE
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
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
FRIED BROWN RICE WITH SHRIMP AND VEGETABLES
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
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.
HEALTHY FRIED RICE RECIPE
This healthy fried rice recipe is a fan-favorite! One reader commented, "OMG, I am not overreacting at all: this is the best recipe of rice, EVER." If your rice is already prepared, this recipe takes just about 15 minutes to prepare. If you need to prepare the brown rice, plan for about 55 minutes total. If you love it, please leave a star rating in the comments under this post to help other readers. (Thank you!)
Provided by Elizabeth Rider
Categories Main Dish
Time 15m
Number Of Ingredients 12
Steps:
- Heat 1/2 tablespoon oil over medium heat.
- In a mixing bowl, whisk the eggs into a uniform mixture until well combine and season with a small pinch of sea salt and fresh black pepper.
- Add the eggs to the pan and scramble. Once cooked remove the scrambled eggs from the pan to a plate and reserve for later.
- Add the remaining 1/2 tablespoon oil to the pan over medium heat; add the scallions and carrot and sauté 3-4 minutes until softened.
- Add the frozen peas to the pan, then add the rice, tamari, rice vinegar, toasted sesame oil and ginger. Stir well to combine, the heat from the pan will quickly defrost the peas.
- Turn off the heat and stir in the scrambled eggs. Season with a pinch of sea salt if needed-it will depend on the sodium content of the tamari and other ingredients.
- Turn the heat to low and cook another 5 minutes until the entire dish is warmed through.
- Water chestnuts, bean sprouts, edamame, just about any other veggie you like, or plain shredded chicken would also be a delicious addition to this dish.
EASY & HEALTHY FRIED RICE RECIPE BY TASTY
Here's what you need: sesame oil, garlic, chicken breasts, salt, pepper, carrot, broccoli floret, brown rice, frozen peas, low sodium soy sauce
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat sesame oil in a skillet, and cook garlic until softened.
- Add the chicken, salt, and pepper, and sauté for 5 minutes.
- Add the carrots and broccoli, and sauté until tender.
- Add the rice, soy sauce, and peas, and mix thoroughly.
- Enjoy!
Nutrition Facts : Calories 661 calories, Carbohydrate 98 grams, Fat 13 grams, Fiber 7 grams, Protein 35 grams, Sugar 3 grams
VEGETABLE FRIED BROWN RICE RECIPE
Quick and easy vegetable fried brown rice is a great solution to all the Chinese food lovers who are health freaks as well. Brown rice contains a lesser amount of carbohydrates hence makes easy digestion and is light to your tummy. Brown fried rice is healthy and full of nutrients that not just makes the dish filling but also fulfils our daily nutrient requirement with an amazing Chinese taste. Brown rice when teamed up with plenty of fine vegetables and tossed in olive oil and sauces to give a Chinese flavour. This Chinese rice dish makes an amazing rice meal that can be enjoyed with any Chinese curry like Indo-Chinese Paneer Manchurian. If you like this recipe, you can also try other Brown rice recipes such as Quinoa Brown Rice and Vegetable Pulao Recipe Mexican Brown Rice and Quinoa Casserole Recipe Brown Rice Kozhukattai Recipe
Provided by Shaheen Ali
Time 40m
Yield Makes: 3-4 Servings
Number Of Ingredients 16
Steps:
- To begin making the Vegetable Fried Brown Rice recipe, collect all the ingredients on the kitchen platform before you start cooking.
- You can use fresh cooked brown rice or even the left over brown rice.
- Heat oil in heavy bottomed pan and add garlic and saute till golden in colour.
- Now add onion and green chilies and again saute for 2 to 3 minutes till the raw smell goes off.
- 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.
- Turn off the gas stove and garnish the brown fried rice with some fresh spring onion greens and coriander.
- Brown rice when teamed up with plenty of fine vegetables and tossed in olive oil and sauces to give a Chinese flavour. Vegetable Fried Brown Rice dish makes an amazing rice meal that can be anytime enjoyed with any Chinese curry like Indo-Chinese Paneer Manchurian.
FRIED BROWN RICE
Fried Brown Rice is a healthy alternative to your favorite takeout options. You can easily serve up more fiber, but with all the same great flavor!
Provided by Bill
Categories Rice
Time 45m
Number Of Ingredients 19
Steps:
- Brown rice is easy to cook. We have detailed instructions in our post on How to Make Perfect Brown Rice, either on the stove, or in any rice cooker.
- If you are making brown rice fresh the same day, let the cooked rice cool completely before using it. It's best to transfer the rice from the pot to a sheet pan and fluff it with a fork, so it can dry out and cool simultaneously.
- Day-old brown rice also works nicely, as cold rice clumps are drier and easily broken apart in the wok. Simply take the brown rice out of the refrigerator, wet your hands with a little water, and break up any clumps so you have individual rice grains. Rinse your hands with a little more water if rice sticks to your hands.
- If using beef, chicken, or pork, add 1 tablespoon water, 1¼ teaspoons dark mushroom soy sauce, and 1 teaspoon vegetable oil to the meat. Mix until all the liquid is absorbed by the meat to tenderize and add moisture. If you're using shrimp, just omit the dark mushroom soy sauce.
- Next, mix in 1 teaspoon cornstarch and set aside. We made a version with beef, but you can pick any meat of your choosing or go vegetarian with a vegetable fried brown rice.
- Mixing your sauce ahead of time is much easier than adding everything individually to a hot wok. In a small bowl, mix 2 teaspoons hot water and ¼ teaspoon granulated sugar until dissolved. Stir in ⅛ teaspoon ground white pepper, ½ teaspoon sesame oil, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, and ½ teaspoon MSG if using. Set aside.
- Heat the wok until just smoking. Spread two tablespoons of vegetable oil evenly around the wok, and add the beaten eggs. Turn the heat down and stir the eggs until scrambled. Transfer back to the same bowl, and set aside.
- Heat the wok until smoking. Add one tablespoon of vegetable oil. Add the marinated meat to the wok. Spread it out in one single layer, and sear for 30 seconds on each side. Scoop it back into the bowl and set aside.
- With the heat on high, add the chopped onions to the wok (there should be some oil remaining from searing the meat). Cook until translucent. If using fresh carrots, add them at the same time you add the onions. If using frozen carrots, add them after the onions turn translucent.Continue stir frying until the carrots are heated through.
- Add the cooked brown rice. Your heat should be really high at this point to prevent sticking. Use your metal wok spatula to stir-fry the rice, scraping from the bottom of the wok to prevent sticking. 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.
- Add in the seared meat. Spread 1 tablespoon of Shaoxing wine around the perimeter of the wok, and give everything a quick stir.
- Next, stir in the scrambled eggs. Then, stir in the frozen peas until heated through. Toss in the chopped scallions and stir fry for another 15 seconds. Use a clean spoon to taste the rice, and re-season with more soy sauce or salt if needed.
- Plate and serve immediately.
Nutrition Facts : Calories 495 kcal, Carbohydrate 58 g, Protein 23 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 116 mg, Sodium 544 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
BREAKFAST FRIED BROWN RICE
This quick and easy, one-pot recipe will make your next breakfast feng shui by shifting variety and flavor into overdrive for your morning meal.
Provided by spicket25
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat a wok or skillet on high heat for 1 minute.
- Coat wok thoroughly with 2 tablespoons peanut oil; reduce heat to medium. Cook and stir onion until beginning to soften, about 3 minutes.
- Crack eggs directly into the wok. Stir quickly to scramble until eggs begin to set but are still fluid, about 1 1/2 minutes.
- Stir ham into the wok and cook just until warmed through, about 1 minute.
- Stir butter and remaining 1 tablespoon of peanut oil into the wok; let warm for 10 seconds. Add rice and stir constantly for 3 to 4 minutes, adding more oil if rice begins to stick.
- Season fried rice with salt and pepper; top with Cheddar cheese.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 37.4 g, Cholesterol 142 mg, Fat 30.5 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 11.6 g, Sodium 699.6 mg, Sugar 1.5 g
GREEN FRIED RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
- crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.
EASY VEGETABLE FRIED BROWN RICE WITH EGG
Leftover cooked brown rice and frozen peas and carrots make this the easiest vegetable fried rice recipe! Add in cooked shredded chicken for a complete meal that's great for busy week nights!
Provided by Laurie McNamara
Categories Side Dishes
Time 15m
Number Of Ingredients 8
Steps:
- Heat a large skillet or wok over medium-high heat. Once pan is hot, add oil and swirl to coat.
- Add in the carrots and peas along with with the onion. Stir and cook for 3 to 4 minutes before adding in the garlic and cooking for an additional minute or so.
- Scoot the veggies to the parameter of the pan, crack in the egg and use your spatula to quickly scramble the egg and mix it into the vegetables.
- Add in the pre-cooked brown rice and tamari and heat through.
- Taste and check to see if you want more tamari or a small pinch or two of salt.
- Serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 122 kcal, Carbohydrate 20 g, Protein 4 g, Fat 3 g, Cholesterol 20 mg, Sodium 403 mg, Fiber 2 g, Sugar 1 g, SaturatedFat 1 g, TransFat 1 g, UnsaturatedFat 3 g
More about "healthy fried brown rice recipes"
HEALTHY FRIED BROWN RICE - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (1)Category MainCuisine AmericanCalories 488 per serving
- Cook brown rice according to package directions (something along the lines of bring the rice to a boil in a covered saucepan. Reduce heat to low and simmer for 40-50 minutes until all the water has been absorbed).
- Heat a large skillet over high heat. Add in the olive oil, let heat for about 30 seconds, and add in the onion, baby bok choy, carrots, peas, and mushrooms. Let cook over the high heat until the vegetables reach desired doneness (5-7 minutes).
HEALTHY FRIED RICE - SLENDER KITCHEN
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5/5 (1)Total Time 10 minsServings 6
QUICK PORK-AND-VEGETABLE FRIED BROWN RICE | BETTER HOMES ...
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4/5 (15)Total Time 20 minsServings 5Calories 351 per serving
- In a large nonstick skillet heat the 1 teaspoon oil over medium-high heat. Add eggs; cook, stirring gently, until set. Remove cooked egg; cool slightly. Cut egg into strips.
- Meanwhile, in the same skillet heat the 2 tablespoons oil over medium-high heat. Add green onions, ginger, garlic, and five-spice powder; cook and stir about 45 seconds or until mixture is very fragrant, .
- Add brown rice, pork, and peas and carrots. Cook about 2 minutes or until heated through, stirring frequently. Drizzle with soy sauce, stirring to coat evenly. Gently stir in egg strips; cook and stir for 1 minute more.
VEGETABLE FRIED RICE RECIPE | EATINGWELL
From eatingwell.com
5/5 (19)Total Time 40 minsCategory Healthy Vegetarian Fried Rice RecipesCalories 360 per serving
- Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate and let stand for 5 minutes.
- While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
- Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.
EDAMAME FRIED BROWN RICE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Brown RiceServings 4Total Time 1 hr
- In a medium saucepan, combine the rice and water and bring to a simmer. Cover, reduce the heat to low, and gently simmer for 30-40 minutes or until the water is fully absorbed. Remove from heat, fluff the rice and set allow to cool to room temperature. (You can chill the rice to expedite the cooling.)
- Heat a large skillet over medium heat. Add the oil, onions and garlic. Cook until soft, about 2 minutes.
- Stir in the rice, breaking apart any clumps. Cook for about 3 minutes, or until rice is completely heated through, stirring constantly as it cooks.
- Stir in the edamame and carrots. Cook for 2 minutes, or until heated through. Stir in the egg and fish sauce until well mixed. Cook for another 2 minutes, or until egg is fully cooked, stirring occasionally. Season with black pepper. Serve warm.
MEXICAN FRIED BROWN RICE - EAT HEALTHY, EAT HAPPY
From eathealthyeathappy.com
5/5 (1)Estimated Reading Time 3 minsServings 4
- Heat on low about 5 minutes, stirring occasionally. Add the chili powder, cumin, paprika, oregano and red pepper flakes and simmer and stir another 5 minutes.
HEALTHY FRIED RICE RECIPE (SUPER EASY!) - THE CLEAN EATING ...
From thecleaneatingcouple.com
Ratings 22Calories 432 per servingCategory Main Course
- In a pan, heat 1 tablespoon toasted sesame oil. Sauté chicken for 15-20 minutes until brown on edges. Remove chicken from the pan and set aside.
- In the same pan, add additional tablespoon of sesame oil. Heat the oil and sauté onions, garlic, peppers, carrots and spices until vegetables start to soften, approximately 5 minutes.
- In a small bowl, whisk together eggs until combined. Add eggs to the pan and scramble on the empty side of the pan. Stir together with rice/veggie mixture and cook for 1-2 minutes until eggs are cooked.
5-INGREDIENT VEGETABLE FRIED BROWN RICE - AGGIE'S KITCHEN
From aggieskitchen.com
4.8/5 (15)Total Time 20 minsCategory Side DishCalories 132 per serving
- 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.
- Make a well in the center of the vegetables and rice and add whisked eggs to wok. Let cook and set for a minute. Break up eggs with your spatula or spoon (I use this bamboo stir fry spatula) into small pieces. Stir into fried rice.
- Season well with coarse salt, fresh ground pepper and additional soy sauce to taste. Serve with red chili sauce or sriracha.
23+ BEST HEALTHY FRIED RICE RECIPES FOR WEIGHT LOSS — …
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5/5 (1)Published 2020-03-10Estimated Reading Time 7 mins
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- Fried Rice Cups Recipe. If you're someone who worries about portion control, these fried rice cups are the perfect solution to overindulging. This recipe, made with precooked brown rice, is a quick and easy way to have a home-cooked meal on a busy weeknight.
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- Easy Vegan Fried Rice. If you're in need of some added protein in your diet, this easy vegan recipe boasts 22 grams of protein. Made with baked tofu, vegetables, and brown rice, this two-serving dish is perfect for an at-home date night.
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HEALTHY VEGETABLE FRIED RICE - MY NOURISHED HOME
From mynourishedhome.com
4.6/5 (21)Category Appetizers & Sides, Main DishesServings 4Total Time 35 mins
- First, rinse the rice a couple of times and allow it to sit in lukewarm water for 30 minutes. I always do this prior to cooking the rice, as it cuts down on cooking time.
- Drain rice. Heat oil in a sauce pan and saute the onions until soft and translucent. Add the rice and stir for a minute. Next add the garlic and the carrots. Stir just to combine the ingredients. Pour in the stock and soy sauce, lower heat, cover and allow to cook on low for 10 minutes.
- After 10 minutes, check on the rice. If yours is still a bit hard and there's no liquid left, keep adding 1/3 cup of stock until the rice is cooked all the way. Different types of rice will cook differently and the cooking temperature will affect the amount of time it takes. If you find yourself in a situation where the rice is done, but you still have liquid in the pan - open the lid and allow it to cook off.
EGG FRIED BROWN RICE {EASY STREET FOOD} - HINT OF HEALTHY
From hintofhealthy.com
Cuisine ChineseCategory Dinner, Lunch, Main Course, Side DishServings 4Calories 299 per serving
- You will need cooked leftover brown rice for this recipe. If you don't have any leftover rice, boil 200 g brown rice according to the package instructions, then leave it to cool down and rest for at least a few hours or ideally overnight. This helps the rice dry out, making it perfect for fried rice.
- Heat up the sesame oil in a large skillet or wok. Add the cooked rice, and stir fry for a few minutes. If you want the fried rice to be crispy, you can cook it for longer until it has the consistency you like.
- Move the rice to the edges of the wok, and create an open area in the middle. Crack the eggs in. Stir to scramble the eggs, then mix in the rice little by little until it's all combined.
- Add diced vegetables and cooked meat. Stir fry for a few minutes until all the ingredients have warmed through. Add the soy sauce, give it a stir then serve.
HEALTHY FRIED BROWN RICE WITH VEGETABLES | ASIAN FRIED RICE
From watchwhatueat.com
Cuisine Asian InspiredCategory Main or SideServings 5Calories 336 per serving
- In a medium pot add rice and water and bring mixture to boil. Then simmer on low heat with cover for 25 mins. Let it cool down completely. Using a fork fluff the rice to separate the grains before using.
- Add chopped garlic, ginger and the white portion of scallions (reserve green for garnishing). Cook it for 1-2 mins.
INSTANT POT FRIED RICE (MADE WITH BROWN RICE!) - FIT ...
From fitfoodiefinds.com
4.9/5 (10)Calories 222 per servingCategory Dinner
- First, add 1 teaspoon of olive oil to the bottom of your Instant Pot. Make sure the bottom of the pot, as well as the sides, are covered with olive oil.
- Add rice and broth to the Instant Pot. Cover >> turn the valve to seal >> and turn your Instant Pot to manual high pressure for 26 minutes.
- While rice is cooking, add all ingredients for the fried rice sauce to a mason jar and shake until ingredients are combined. Set aside.
- When rice is done, natural release pressure for 11 minutes. Then, remove rice from the Instant Pot and set aside.
QUICK AND EASY BROWN FRIED RICE - I WASH YOU DRY
From iwashyoudry.com
5/5 (9)Category Side DishCuisine AsianTotal Time 20 mins
- In a large wok coated with non-stick spray, scramble the two eggs over medium heat then remove from pan to a plate to keep warm.
- Add the onion to the wok and stir, cooking until the onions have softened, about 3-5 minutes. Remove from wok and set aside.
- Add 1 tsp of sesame oil to the wok and stir fry the garlic and ginger for 30 seconds. Add the frozen peas and carrots and stir fry for an additional 2 minutes. Add the brown rice and stir to combine. Add the oyster sauce and soy sauce. Stir to heat through.
- Add the onions and eggs back in the wok and stir in the green onions. Heat through, serve immediately. Enjoy!
BROWN FRIED RICE RECIPE - RECIPES.NET
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Cuisine JapaneseCategory Fried RiceServings 3Total Time 35 mins
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