These days I like to have brown rice, you know thinking and eating healthy 😊. Brown rice has the tough outer husk removed and the bran and germ intact when compared to white rice. This means more fibre and nutrients, and slower digestion. It’s also more filling than white rice.
We enjoy it not only for health reasons, but also the chewy texture, which is what I personally enjoy most about fried brown rice. Brown rice is easy to cook and can be cooked either on the stove, or in any rice cooker.
Whenever I have left over brown rice, I make vegetable fried rice. This makes a great one-pan complete meal and I don’t have to worry about other sides to go with it. If you are using freshly cooked brown rice for this recipe, let the cooked rice cool completely before using it. It’s best to transfer the rice from the pot to a sheet pan and fluff it with a fork, so it can dry out and cool simultaneously.
For this recipe, you will need….
Ingredients
- 2 tbsps. Oil
- 1 cup mixed Vegetables (carrot, peas, beans, bell pepper)
- ½ cup chopped Onions
- 1 clove Garlic, minced
- 2 large Eggs
- 2 cups cooked long grain Brown Rice
- 3 tbsps. Soya Sauce
- 2 tsps. Pepper powder
- Scallions, for garnishing
- Salt, to taste
Method
- Heat a large skillet or wok over medium-high heat. Once pan is hot, add oil and swirl to coat.
- Add in the chopped onion. Stir and cook for a few minutes before adding in the garlic and cooking for an additional minute or so.
- Scoot the veggies into the pan and saute for 3-4 minutes.
- Next crack in the eggs and use your spatula to quickly scramble the eggs and mix it into the vegetables.
- Add in the pre-cooked brown rice, pepper powder and soya sauce and heat through.
- Taste and check to see if you want more soya sauce or a small pinch or two of salt or pepper.
- Once the taste is adjusted, turn off the flame.
- Garnish with scallions.
- Serve immediately.