Unfried Chinese Rice
Elevate your dinner routine with this wholesome and flavorful Unfried Chinese Rice! Packed with tender brown rice, vibrant veggies like carrots, peas, and red bell pepper, and infused with aromatic garlic and ginger, this recipe delivers all the classic flavors of fried rice without the excess oil. Scrambled eggs and a light drizzle of low-sodium soy sauce enhance the dish, while a splash of vegetable stock keeps everything perfectly moist and delicious. Ready in just 35 minutes, this quick and healthy alternative to traditional takeout is a crowd-pleaser that’s perfect for busy weeknights or meal prepping. Serve it on its own or pair it with your favorite Asian-inspired main dish for a complete, guilt-free feast!
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Recipe Information
Ingredients
- 2 cups (cooked) Brown rice
- 2 large Eggs
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 2 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 1 medium (diced) Carrots
- 0.5 cups Frozen peas
- 2 stalks (chopped) Spring onions (scallions)
- 1 medium (diced) Red bell pepper
- 0.25 cup Vegetable stock
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Salt
Instructions
Start by cooking the brown rice according to the package instructions if it's not already prepared. Set aside and let it cool slightly.
In a small bowl, whisk the eggs, adding a pinch of salt and black pepper.
Heat a non-stick skillet or wok over medium heat. Add a teaspoon of sesame oil. Once heated, pour in the eggs, scrambling them gently until cooked through. Remove the eggs from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Cook for 1 minute until fragrant, stirring constantly to avoid burning.
Add the diced carrots, red bell pepper, and frozen peas. Stir-fry the vegetables for 5-7 minutes, adding a splash of vegetable stock to keep them from sticking and to deglaze the pan.
Once the vegetables are tender, add the cooked brown rice to the skillet. Stir everything together, breaking up any clumps of rice.
Drizzle the soy sauce over the mixture and toss to evenly coat the rice and veggies. Add the cooked scrambled eggs back into the skillet, mixing them in gently.
Stir in the chopped spring onions and allow the mixture to heat through for another 2-3 minutes.
Adjust seasoning with additional salt or pepper if needed. Serve immediately and enjoy your healthy unfried Chinese rice!
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 15.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 174 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1140 mg | 24% | |
*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.
