Fried brown rice

This recipe uses the same well-tested template as our fried rice, but is designed around brown rice. This version is good for a breakfast prior to exercise, as the brown rice is a good source of sustained energy.

Time

20 minutes total

Difficulty

very easy 

Yield

358.2 g (servings 1 )

Ingredients
Weight
Volume
Procedure
A
Fish sauce
4.5 g
¼ tbsp
Tamari
4.5 g
¼ tbsp
Sesame oil
1.1 g
¼ tsp
Sugar
0.5 g
⅛ tsp
1
Combine and set aside.
B
Neutral oil
4 g
1 tsp
2
Heat in a wok over medium heat.
3
Lift and swirl the wok to coat the sides.
C
Eggs, lightly beaten
60 g
1 large
Mirin
2.5 g
½ tsp
Pepper, white, ground
0.6 g
¼ tsp
4
Combine.
5
Add to wok.
6
Follow step 5 to step 7 of fried rice recipe to make a thin omlette and set aside.
D
Neutral oil
7.5 g
1½ tsp
7
Heat in the wok over high heat until just smoking.
E
Scallions, white parts, thinly sliced
3 g
1 small
Garlic, chopped
3 g
1 small
Ginger, finely chopped
1 g
½ tsp
Coriander stem, chopped
1 g
½ tbsp
Chilli, long red (optional)
3 g
¼ pepper
Anchovies, roughly chopped (optional)
3 g
1 small
8
Stir fry 20 seconds.
F
Celery, thinly sliced
20 g
1 small stalk
Corn kernels from a fresh cob
20 g
½ small cob
Green beans, finely sliced
28 g
5 beans
9
Stir fry 2 minutes.
0
Reduce heat to medium-low.
G
Brown rice, pre-cooked, cold
150 g
1 cup
Frozen peas
35 g
¼ cup
-
Add to wok and stir fry for 1 minute. Ensure ingredients are well combined and break up any large clumps of rice.
H
Reserved sauce A
=
Drizzle over rice and stir to coat evenly.
I
Reserved egg slices C
q
Add to wok and stir until well combined and warmed through, about 2 minutes.
J
Coriander leaves, chopped
4 g
¼ cup
Scallions, green parts, sliced
2 g
1 small
Mint leaves (optional)
to taste
w
Garnish.

Type rice dish

Author

Yield (approx)

g

Servings

Serving size 358 g

Serve

Per
serve
Energy (kcal)448.2
Energy (kJ)1876.6
Protein (g)16.3
Fat (g)20.5
Carbs (g)44.4
Sugars (g)4.9
Fiber (g)6.4
Sodium (mg)867.7
Cholesterol (mg)227.3

Full details