Fried Brown Rice
Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 6
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Cold leftover rice is the secret to great fried rice, and this version puts it to delicious use. Ginger, garlic, mushrooms, and onion sizzle in the pan while the brown rice dry-fries until some grains turn golden and toasty. Peas and green onions add colour and freshness, and a splash of tamari ties it all together. It's a satisfying way to turn yesterday's rice into today's dinner.
Ingredients
Ingredients
- 4 Cups Brown Rice
- 1 Tsp Ginger - Minced
- 1 Tsp Garlic - Minced
- 1 Large Onion - Diced
- 1/2 Lb Mushrooms - Sliced
- 1 - Carrot - Julienne Slice
- 3 - Green Onions - Sliced
- 1 Cup Peas
- - - Tamari (or Soya Sauce)
Directions
Directions
- Cook rice the day before serving and refrigerate.
- In a LARGE non-stick skillet, sauté the ginger, garlic, onion, mushrooms and any other veggies that need precooking for about 5 minutes.
- Transfer to a bowl.
- Dry off the bottom of the skillet, return to medium-high heat and add rice.
- Dry fry it for a while, until some of it turns golden brown.
- Then add back the cooked veggies, green onions and peas.
- Sprinkle with soy sauce to taste and mix all well.
- Heat thoroughly.
Nutrition
Per serving · 6 servingsCalories
290
Fat
3.5 g
Saturated fat
0.5 g
Carbohydrates
58 g
Sugar
2 g
Fiber
4 g
Protein
9 g
Sodium
600 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Cups Brown Rice
- 1 Tsp Ginger - Minced
- 1 Tsp Garlic - Minced
- 1 Large Onion - Diced
- 1/2 Lb Mushrooms - Sliced
- 1 - Carrot - Julienne Slice
- 3 - Green Onions - Sliced
- 1 Cup Peas
- - - Tamari (or Soya Sauce)
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