VEGETABLE FRIED BROWN RICE

Vegetable Fried Brown Rice image

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

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/3 cups water
3/4 cup cooked brown rice (refrigerated overnight)
3 tablespoons peanut oil
4 green onions with tops, chopped
1/2 teaspoon salt
2 carrots, grated
3/4 cup bean sprouts
1/4 cup cabbage, shredded
1/4 cup peas, cooked (optional)
1/4 cup egg white
2 tablespoons light soy sauce
1 tablespoon sesame oil
1/4 cup fresh parsley, chopped

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

*** Explore more Vegetable Fried Brown Rice Recipes »

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