When I was little,
my mom used to make fried rice whenever we had leftover rice. I remember the sizzle of the pan as she pressed the rice into the pan to give it an extra crisp. Mom’s fried rice was always better than take-out fried rice. I thought take out fried rice was too slippery– and now, I realize that the “slipperiness” (is that a word?) was just pools of oil and butter.
This simple Fried Brown Rice is a healthier and whole grain version of the popular Chinese dish.
It has just a tad of oil, loads of veggies, some lean protein and brown rice. Although lighter than take-out, it manages to maintain it’s comforting, satisfying and filling taste.
I did my best to mimic my mom’s deliciously crispy fried rice. I used brown rice instead of traditional white rice, and I must say, I did a pretty darn good job.
Side note, I don’t believe broccoli is typically in Fried Rice. However, because it is one of my favorite vegetables, it goes in almost every dish! Here, I made sure to chop it up small so it was equal to the peas and carrots.
Pro tip: Once everything is in the pan, make sure you flatten the rice into the pan. Press with a spatula and be patient. Let the rice brown and crisp up!
Try it for yourself– this recipe is super simple! It looks a bit long, but only because there are plenty of veggies!
Vegetable Fried Brown Rice
- 3 cups brown rice cooked
- 3 eggs
- 1 cup carrots chopped
- 1 cup frozen peas
- 1 cup broccoli chopped
- 2/3 cup onion chopped
- 3 cloves garlic
- 2.5 tbsp soy sauce
- 1 tbsp ginger minced
- 1 tbsp olive oil
- 1.5 tsp sesame oil
- 3 green onion stalks for garnish
- Optional: tofu or chicken breast
- Scramble 3 eggs in a small pan. Set aside.
- In a large pan, sauté garlic, ginger, onions and carrots in 1 tbsp of olive oil. (Medium high heat)
- After 3-4 minutes, add broccoli and chicken breast (use tofu for vegetarian)
- Add 2.5 tbsp soy sauce and 1.5 tsp of sesame oil.
- Add 3 cups of brown rice, 1 cup of frozen peas and scrambled eggs.
- Using a spatula, flatten and press rice into the pan. Allow the rice to crisp. Stir again and flatten into pan. Continue until desired "crisp" of rice.
- Serve with green onions!