Chinese Fried Brown Rice
Transform your weeknight meals with this hearty and wholesome Chinese Fried Brown Rice, a healthier twist on the classic takeout favorite. This recipe swaps in nutrient-rich brown rice, chilled to perfection for that signature fried rice texture. Sautéed with fragrant sesame oil, garlic, and finely chopped onions, it’s packed with vibrant veggies like carrots and sweet peas, creating a burst of color and flavor in every bite. Lightly scrambled eggs and a savory blend of soy sauce and optional oyster sauce bring depth and harmony to the dish, while fresh green onions add a crisp, aromatic finish. Quick to prepare in just 25 minutes, this versatile stir-fry can shine as a flavorful side or a satisfying main course. Perfect for meal prep or using up leftover rice, it’s a delicious way to savor classic Chinese flavors with a nutritious spin.
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Recipe Information
Ingredients
- 3 cups brown rice (cooked and chilled)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (or neutral oil)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup carrots (diced small)
- 0.5 cup frozen peas
- 2 large eggs (lightly beaten)
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional)
- 2 stalks green onions (sliced)
- salt (to taste)
- pepper (to taste)
Instructions
Cook brown rice according to package instructions and allow it to cool completely. For best results, use rice cooked the night before and chilled in the fridge.
Heat a large skillet or wok over medium-high heat. Add sesame oil and vegetable oil to the pan.
Once the oil is hot, add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the diced carrots and sauté for 3-4 minutes until they start to soften. Stir in the frozen peas and cook for another minute.
Push the vegetables to one side of the pan. Add the lightly beaten eggs to the other side and scramble them with a spatula until they are just set.
Combine the eggs with the vegetables, then add the chilled brown rice to the pan. Break up any clumps of rice with the spatula and mix everything evenly.
Drizzle the soy sauce and optional oyster sauce over the rice and stir well, ensuring the sauces coat the rice evenly.
Taste and season with salt and pepper as needed.
Turn off the heat and stir in the sliced green onions for a fresh, aromatic finish.
Serve hot as a side dish or enjoy as a standalone meal.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 24.0 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 286 mg | 22% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1904 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
