Best Brown Fried Rice Recipes

STIR-FRIED CHICKEN WITH BROCCOLI & BROWN RICE

Steps:

• Put the kettle on to boil and tip the broccoli into a medium pan ready to go on the heat. Pour the water over the broccoli then boil for 4 mins.
• Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the chicken and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.

FRIED BROWN RICE WITH SHRIMP AND VEGETABLES

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.

FRIED BROWN RICE

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.

CHINESE FRIED BROWN RICE

Steps:

• Prepare rice according to directions and drain.
• Heat oil in large skillet.
• Add onion, saute a few minutes (5) and add eggs. Scramble.
• Stir in shrimp and rest of ingredients.
• Heat through.
• Enjoy!

SPICY STIR-FRIED BROWN RICE WITH BROCCOLINI AND SCALLOPS

Steps:

• Bring 1/2 cup water to boil in large skillet over medium-high heat. Add broccolini; cover and cook until crisp-tender, about 3 minutes. Drain. Dry skillet.
• Heat oil in same skillet over high heat. Add next 5 ingredients; stir 30 seconds. Push vegetables to side of skillet; add scallops to other side. Sprinkle with salt and pepper; stir-fry 1 minute. Stir vegetables into scallops. Add rice, broccolini, soy sauce, and sesame oil and stir-fry until heated through, about 2 minutes. Season with salt and pepper.

JAPANESE-STYLE CRAB FRIED BROWN RICE

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• While rice is cooking, heat a skillet over medium heat. Add green onions and garlic and cook for 1 minute. Add mushrooms and cook until softened, 3 to 5 minutes. Add carrots and cook until softened, about 2 minutes more. Add crab and cook until heated through, about 3 minutes more.
• Mix soy sauce, maple syrup, and sesame oil to the vegetable mixture in the skillet. Add cooked rice and stir to combine.

STIR-FRIED BROWN RICE WITH RED CHARD AND CARROTS

Steps:

• Dice the thick part of the red chard stems (discard the stringier, tapering part of the stems); you should have 1 to 1 1/2 cups diced stems. Stack leaves and cut in slivers, or coarsely chop. You should have about 8 cups (the leaves will lose a lot of volume when they wilt in the stir-fry).
• Combine garlic and ginger in a small bowl or ramekin and place near your wok. Beat eggs in a bowl and season with a pinch of salt. Prepare the other ingredients and place in separate bowls within arm's reach of your wok.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of oil by adding it to the sides of the wok and swirling the wok. Make sure that the bottom of the wok or pan is coated with oil and add eggs, swirling the wok or pan so that the eggs form a thin pancake. Cook 30 - 60 seconds, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board and quickly cut into strips, using the edge of your spatula or a knife.
• Swirl in remaining oil and add garlic and ginger. Stir-fry no more than 10 seconds and add chard stems and carrots. Stir-fry for 2 minutes, until crisp-tender, and add light part of the scallions and chard leaves. Stir-fry until leaves wilt, 1 to 2 minutes, and add rice. Stir-fry, scooping up the rice with your spatula then pressing it into the hot wok or pan and scooping it up again, for about 2 minutes. Add soy sauce, dark green part of the scallions, eggs and cilantro, stir-fry for about 30 seconds, remove from heat and serve.

STIR-FRIED BEAN SPROUTS WITH SPROUTED BROWN RICE

Steps:

• Cook the brown rice, and keep warm. It takes about 40 minutes to cook, so while it's simmering you can prepare your ingredients for the stir-fry.
• In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates in the pan. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the red pepper, and stir-fry for one minute, then add the bean sprouts and scallions. Stir-fry for about 30 seconds. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for one to two minutes until the vegetables are crisp-tender. Stir in the cilantro, and serve with the rice.

STIR-FRIED BROWN RICE WITH KALE OR FRIZZY MUSTARD GREENS AND TOFU

Steps:

• If using kale, stem, wash and coarsely chop. If using frizzy mustard greens, cut away about 1 inch of the stem ends, wash and coarsely chop. Set aside near your wok.
• Beat the eggs in a bowl and season to taste with salt. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan, then, making sure that the bottom of the wok is covered with oil, carefully pour in the eggs. Cook 30 seconds to a minute, tilting the pan so that the eggs spread out into a thin pancake. Once the pancake is set and beginning to color, flip it over with a metal spatula and allow to cook for 5 seconds. Remove to a cutting board and roll up the pancake. Cut into thin strips and set aside.
• Swirl in 1 tablespoon of the oil and add the tofu. Let sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until it is lightly colored. Push to the sides of the wok and add the remaining oil and the ginger and garlic. Stir-fry for no more than 10 seconds and add the greens and salt to taste. Turn the heat to high and stir-fry for 1 minute, until the greens have wilted. Stir the tofu down from the sides of the wok and add the soy sauce. Stir-fry for a couple of seconds and add the rice. Stir-fry for 1 to 2 minutes, scooping up and breaking up the rice, then pressing it into the pan and scooping it up again. Add the egg strips, cilantro and more soy sauce if desired, and stir-fry another 30 seconds to combine. Remove from the heat and serve.

STIR-FRIED BROWN RICE WITH POBLANO CHILES AND EDAMAME

Steps:

• Roast the poblano chiles over an open flame or under a broiler, turning often until uniformly charred. Place in a bowl, cover tightly and allow to cool. Remove the charred skins, rinse briefly if necessary and pat dry. Cut in half, remove seeds and membranes, and cut into 2-inch strips. Set aside near your wok. It's best to wear plastic gloves when handling the chiles.
• Beat two of the eggs in a bowl, and season to taste with salt. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates from the surface in a second or two. Add 2 teaspoons of the oil to the sides of the pan and tilt the pan to distrbute. Making sure that the bottom of the wok is covered with oil, carefully pour in the eggs. Cook for about 30 seconds or until the eggs set, tilting the pan so that the eggs spread out into a thin pancake. Once the pancake is set and beginning to color, flip it over with a metal spatula and allow to cook for five seconds. Remove to a cutting board, and roll up the pancake. Cut into thin strips, and set aside. Repeat with the other 2 eggs.
• Add the remaining oil to the wok, and then the ginger, garlic and scallions. Stir-fry 10 seconds. Add the rice, roasted poblano strips and edamame. Stir-fry for two minutes, scooping up and breaking up the rice, then pressing it into the pan and scooping it up again. Add the egg strips, cilantro, soy sauce, salt to taste and pepper. Stir-fry another 30 seconds to combine. Remove from the heat and serve.

STIR FRIED SIRLOIN STEAK W/ BROWN RICE

Steps:

• Cook rice fully before starting meat.
• Fill large saucepan with 4 c water & 2 c brown rice. Bring to boil. Reduce heat, cover, & simmer 50 minutes. Set aside.
• Trim fat from steak and cut into small, thin pieces.
• In a large skillet, heat oil and sauté garlic until garlic is golden.
• Add steak, vinegar, salt, and pepper. Cook for 6 minutes, stirring beef until brown.
• Add onion and tomato. Cook until onion is transparent. Stir in rice until well mixed.
• Note: My husband hates onions, but loves the flavor they do give this dish. To appease him, I cook with the onions & remove them prior to adding the rice.

VEGETABLE FRIED BROWN RICE

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.

FRIED BROWN RICE WITH KALE AND TURMERIC

Steps:

• Remove dark green parts from scallions, thinly slice, and set aside. Thinly slice white and pale green parts and set aside separately. Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add rice, breaking up any lumps, and pat down into an even layer. Cook, undisturbed, until beginning to crisp, about 2 minutes. Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate.
• Heat remaining 1 Tbsp. oil in same skillet and cook garlic, ginger, and reserved white and pale green parts of scallions, stirring often, until softened and fragrant, about 2 minutes. Sprinkle turmeric over, then stir in eggs, using a pair of chopsticks or a heatproof rubber spatula to blend whites and yolks. Season with salt and cook, stirring gently, until eggs are barely set. Return rice and kale to skillet; toss to combine. Cook, tossing occasionally, until hot. Add lime juice and season with salt.
• Divide fried rice between plates and top with reserved scallion greens. Serve with lime wedges for squeezing over.

BREAKFAST FRIED BROWN RICE

Steps:

• Preheat a wok or skillet on high heat for 1 minute.
• Coat wok thoroughly with 2 tablespoons peanut oil; reduce heat to medium. Cook and stir onion until beginning to soften, about 3 minutes.
• Crack eggs directly into the wok. Stir quickly to scramble until eggs begin to set but are still fluid, about 1 1/2 minutes.
• Stir ham into the wok and cook just until warmed through, about 1 minute.
• Stir butter and remaining 1 tablespoon of peanut oil into the wok; let warm for 10 seconds. Add rice and stir constantly for 3 to 4 minutes, adding more oil if rice begins to stick.
• Season fried rice with salt and pepper; top with Cheddar cheese.

FRIED BROWN RICE WITH PORK AND SHRIMP RECIPE - (4/5)

Steps:

• Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt. Cook, stirring occasionally, until rice is tender, about 35 minutes. Drain well and return to pot. Cover and set aside. While rice cooks, cut pork into 1-inch pieces and slice each piece against grain 1/4 inch thick. Combine pork with hoisin, honey, five-spice powder, cayenne, and 1/2 teaspoon salt and toss to coat. Set aside. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp in even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1 teaspoon vegetable oil to cleared side of skillet. Add eggs to clearing and sprinkle with 1/4 teaspoon salt. Using rubber spatula, stir eggs gently until set but still wet, about 30 seconds. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to clean bowl. Heat remaining 2 teaspoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add pork in even layer. Cook pork without moving it until well browned on underside, 2 to 3 minutes. Flip pork and cook without moving it until cooked through and caramelized on second side, 2 to 3 minutes. Transfer to bowl with shrimp-egg mixture. Heat sesame oil in now-empty skillet over medium-high heat until shimmering. Add scallion whites and cook, stirring frequently, until well browned, about 1 minute. Add garlic and ginger and cook, stirring frequently, until fragrant and beginning to brown, 30 to 60 seconds. Add soy sauce and half of rice and stir until all ingredients are fully incorporated, making sure to break up clumps of ginger and garlic. Reduce heat to medium-low and add remaining rice, pork mixture, and peas. Stir until all ingredients are evenly incorporated and heated through, 2 to 4 minutes. Remove from heat and stir in scallion greens. Transfer to warmed platter and serve.

CHICKEN FRIED BROWN RICE

Steps:

• Heat large nonstick skillet over medium heat. Add 1 tablespoon oil.
• Add chicken, red pepper, and green onion.
• Cook 5 minutes until chicken is cooked through.
• Remove to plate.
• Heat remaining tablespoon of oil in skillet.
• Add cooked rice; cook 1 minute.
• Stir in soy sauce, vinegar, and peas; cook 1 minute.
• Stir in chicken and vegetable mixture.
• *NOTE: Simmer, covered, 1 cup brown rice in 2-1/2 cups water for 45 minutes.

GARLIC CHICKEN FRIED BROWN RICE

Steps:

• Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
• Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

BROWN RICE WITH FRIED BANANAS FROM ANGOLA

Steps:

• Pour the brown rice, tomato juice, and 2 cups water in a 2-quart pot over high heat.
• When the mixture comes to a boil, cover, reduce heat and simmer until rice is done (45 to 50 minutes).
• Meanwhile, slice onions and green peppers and sauté in 1/4 cup peanut oil until onions are soft.
• Add curry powder, salt, and pepper; mix well, heat for 1 minute.
• Add 1/4 cup water, tomatoes, and peanut butter.
• Simmer for 5 minutes.
• In a large skillet heat the remaining 1/4 cup peanut oil.
• Peel bananas and cut into 1/2-inch slices.
• Saute bananas until lightly golden on both sides.
• To serve, place the rice in a serving platter, pour the onion sauce over the rice and top with the fried bananas.

BROWN FRIED RICE - FIVE TREASURE

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.

UN FRIED BROWN RICE - GOOD FOR YOU

Steps:

• Place brown rice and water in pot with tight fitting lid - bring to boil, then simmer for 40 minutes or until water is absorbed (or use left over brown rice).
• In large skillet or wok, heat olive oil over med-high heat - add onions and garlic, cook until soft.
• Push onions and garlic to the side, add eggs, and cook, stirring constantly.
• Add vegetables (I usually add more than 1 cup) and rice, left over meat(if you choose to), and green onions - continue stirring.
• Add soy sauce and sesame oil - heat through.
• To freeze: Place in a rigid container and freeze. Note: If you plan on freezing part of this you may want to omit the soy sauce and sesame oil until reheat.
• To heat: Thaw, put in a baking dish, covered with foil and reheat at 350F for 30 minutes or until heated through.