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.
VEGETABLE FRIED RICE
This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
Provided by dakota kelly
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
- Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g
VEGETABLE FRIED BROWN RICE
Tired of being let down by take-out, I begged this recipe off a coworker's mom who owned a Chinese restaurant, and I have yet to find one that tops it.
Provided by JelsMom
Categories Brown Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
- Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
- In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
- Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
- Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
- Stir egg into rice mixture.
- Sprinkle with light soy sauce, sesame oil, & chopped parsley.
Nutrition Facts : Calories 199.4, Fat 14, SaturatedFat 2.3, Sodium 848.9, Carbohydrate 14.9, Fiber 2.6, Sugar 3, Protein 4.8
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
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VEGETABLE FRIED RICE MADE WITH BROWN RICE | MINUTE ® RICE
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5/5 (1)Estimated Reading Time 2 minsServings 1-2
- If you’re searching for more vegetable-forward dishes, our Veggie Fried Rice is a great way to get your daily servings of vegetables with the added bonus of hearty whole grain rice! Our Minute® Ready to Serve Brown Rice cooks in just 1 minute and is sure to satisfy. Step 1
- Heat 1 tablespoon of oil in a large wok or skillet set over medium heat. Add the egg and stir to lightly scramble. Step 3
- Add in the rice, remaining oil, vegetables, bean sprouts, water chestnuts, soy sauce and sesame oil. Stir-fry for 2-3 minutes, until everything has been well coated with sauce and is heated through. Recipe Tips Looking to make this dish vegan? Sub out the egg for chopped tofu and make sure to read the labels of your soy sauce and sesame oil, to ensure that they’re vegan. For even more protein and whole grains, use our Minute® Ready to Serve Multi-Grain Medley, made with brown rice, flaxseed, quinoa and chia seeds.
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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.
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