Sugar-Free Fried Brown Rice
Elevate your weeknight meals with this healthy and flavorful Sugar-Free Fried Brown Rice! Packed with wholesome brown rice, colorful vegetables like carrots, bell peppers, and peas, and seasoned with aromatic garlic, ginger, and a splash of low-sodium soy sauce, this dish is a perfect balance of taste and nutrition. Lightly scrambled eggs add a satisfying protein boost, while sesame oil and green onions deliver a delicious, fragrant finish. This easy-to-make recipe is ready in just 45 minutes and serves as a guilt-free alternative to traditional fried rice, making it ideal for those seeking a sugar-free, nutrient-rich meal. Whether you’re meal prepping or serving a quick dinner, this stir-fried brown rice will win everyone over with its crisp texture and vibrant flavors.
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Recipe Information
Ingredients
- 2 cups Brown rice
- 4 cups Water
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Onion, chopped
- 1 large Carrot, diced
- 1 large Bell pepper, diced
- 1 cup Frozen peas
- 2 large Eggs, lightly beaten
- 3 tablespoons Soy sauce (low sodium)
- 2 stalks Green onions, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame oil
Instructions
Rinse the brown rice thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rinsed brown rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25 minutes or until the rice is cooked and the water is absorbed. Remove from heat, let it sit for 5 minutes, then fluff with a fork.
In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
Add the chopped onion to the skillet and cook for 2-3 minutes until it becomes translucent.
Stir in the diced carrot and bell pepper, and cook for an additional 5 minutes, or until the vegetables begin to soften.
Push the vegetables to the sides of the skillet, and pour the remaining olive oil in the center. Add the peas and cook for another 2 minutes.
Pour the lightly beaten eggs into the center of the skillet, scrambling gently and cooking until just set.
Add the cooked brown rice to the skillet, combining it with the vegetables and eggs.
Drizzle the soy sauce over the rice mixture, and add the salt and black pepper, stirring to combine everything evenly.
Increase the heat to medium-high, allowing the rice to slightly fry and become crispy for about 5 minutes, stirring occasionally.
Remove the skillet from the heat and stir in the sliced green onions and sesame oil.
Serve the sugar-free fried brown rice hot, garnishing with additional green onions if desired.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 155.8 g | 57% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 30.4 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 305 mg | 23% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2013 mg | 43% | |
*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.
