BROWN FRIED RICE RECIPES

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FRIED BROWN RICE RECIPE - FOOD.COM



Fried Brown Rice Recipe - Food.com 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.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

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, FatContent 13.1, SaturatedFatContent 2.5, CholesterolContent 105.8, SodiumContent 867.8, CarbohydrateContent 64.9, FiberContent 7.6, SugarContent 7.7, ProteinContent 14.1

BROWN FRIED RICE - FIVE TREASURE RECIPE - FOOD.COM



Brown Fried Rice - Five Treasure Recipe - Food.com image

The sky is the limit when it comes to preparing fried rice. With this recipe we use brown rice and a little canola oil to make it healthier and 5 different types of vegetables. It's important the brown rice is well chilled so the starch hardens and makes it fry-able. If you use fresh rice you will have a gummy mess. Using ginger, scallions and garlic helps boost the flavour or you could even add some sesame oil or chile peppers. You could substitute the canola for sesame oil to add more flavour. Change any of the vegetables to asparagus; zucchini, peas, mushrooms, bok choy, bean spouts, jicama and even fruit such as mandarin oranges or pineapple.. To make it more of a meal I would add protein like chicken, shrimp, ham or even tofu...but then it wouldn't be Five Treasure now. Cooking time includes cooking the rice and chilling it. To speed the process up at dinner time, prepare the rice and chopped veggies the day before. This recipe came from Fine Cooking.

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons canola oil
1 cup broccoli stem (peeled, finely diced approx 1 1/4 lb. broccoli)
3/4 cup diced carrot
3/4 cup diced red bell pepper
3/4 cup edamame (shelled and frozen)
3/4 cup corn kernel (fresh or frozen)
4 scallions, thinly sliced (both white and green parts)
2 tablespoons fresh ginger, grated
2 large garlic cloves, minced
4 cups cooked brown rice, chilled
3/4 cup diced Canadian bacon (4 oz)
2 large eggs, lightly beaten
1/4 cup low sodium soy sauce

Steps:

  • Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat.
  • Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.
  • Add the edamame and corn and cook until the edamame is thawed, about 1 minute.
  • Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute.
  • Add the cold rice and bacon and cook, stirring until heated through 3- 5 minutes.
  • Make a 3 inch well in the center of the rice mixture.
  • Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.
  • Stir the eggs into the rice mixture.
  • Stir in the soy sauce and serve.

Nutrition Facts : Calories 485.6, FatContent 15, SaturatedFatContent 2.1, CholesterolContent 93, SodiumContent 606, CarbohydrateContent 73.3, FiberContent 9.5, SugarContent 3.5, ProteinContent 18.2

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