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Fried Brown Rice is a healthy twist on classic fried rice with some extra hidden veggies to bulk it up. Just add your favorite protein to make it a meal!
I love fried rice, and when I make it at home, I usually make brown fried rice because I always keep frozen brown rice stocked in my freezer. Swapping white rice for brown adds fiber, vitamins, and minerals often lost in the milling process of white rice. Its nutty flavor and slightly chewy texture are delicious! This easy side dish is perfect for those nights when you want a takeout-style meal at home. Serve it with your favorite protein like Chicken and Broccoli, Beef and Broccoli or Orange Chicken.
Below is everything you need to make this simple fried rice. See the recipe card below for the exact measurements.
This easy fried rice recipe cooks fast, perfect when you don’t have much time. Scroll to the recipe card below for the complete instructions.
For healthier versions of your favorite Chinese takeout dishes, below are some of my recommendations:
Yield: 4 servings
Serving Size: 1 cup
In a bowl, whisk the eggs and season with a pinch of salt and pepper.
Heat a large non-stick wok or deep skillet over high heat. When hot spray with cooking spray, add the eggs and quickly scramble. When the eggs are cooked through, remove them from the pan and set aside.
Let the wok get hot. Add the oil and cook the onion and scallion whites 30 seconds, add the garlic and ginger and cook 1 more minute until fragrant.
Stir in the rice, cauliflower, peas and carrots and toss well, spread over the surface of the wok and cook undisturbed about 3 minutes. Toss and cook another 2 minutes, undisturbed.
Pour in the soy sauce and sesame oil, stir and cook 1 minute, add the egg and scallions greens, cook 30 seconds, remove from heat and serve right away.
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Serving: 1 cup, Calories: 276 kcal, Carbohydrates: 44 g, Protein: 10 g, Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 93 mg, Sodium: 630.5 mg, Fiber: 5 g, Sugar: 3.5 g