Best 11 Brown Fried Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Brown fried rice is a flavorful and versatile dish that can be easily customized to your liking. It's made with cooked rice, vegetables, and protein, and it's typically seasoned with soy sauce, oyster sauce, and sesame oil. This article provides three delicious recipes for brown fried rice: a classic Cantonese-style recipe, a vegetarian recipe, and a spicy Szechuan-style recipe. Each recipe includes step-by-step instructions and helpful tips for making the perfect brown fried rice. Whether you're a beginner or an experienced cook, you'll find a recipe in this article that you're sure to love. So get ready to explore the delicious world of brown fried rice!

Let's cook with our recipes!

CHINESE FRIED BROWN RICE



Chinese Fried Brown Rice image

I found this recipe on the back of the Success Brown Rice box. My daughter made it and was very proud of the results. Our family really enjoyed it and the main thing is it's quick and tasty!

Provided by Chill

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 (3 ounce) bags brown rice (10 min.'Success' is what I used)
2 tablespoons oil
1/2 cup chopped onion
2 eggs, beaten
1 cup cooked shrimp (or chicken, ham, etc.)
1 cup frozen peas
1 teaspoon garlic powder
3 tablespoons soy sauce
1 teaspoon sesame oil (optional)

Steps:

  • Prepare rice according to directions and drain.
  • Heat oil in large skillet.
  • Add onion, saute a few minutes (5) and add eggs. Scramble.
  • Stir in shrimp and rest of ingredients.
  • Heat through.
  • Enjoy!

Nutrition Facts : Calories 300.8, Fat 10.7, SaturatedFat 1.9, Cholesterol 105.8, Sodium 833.2, Carbohydrate 41.3, Fiber 3.5, Sugar 3.8, Protein 10.1

STIR-FRIED BEAN SPROUTS WITH SPROUTED BROWN RICE



Stir-Fried Bean Sprouts With Sprouted Brown Rice image

The sprouts I find most often at the supermarket are mung bean sprouts. But lately I've also found pea sprouts, which are more delicate and have a delicious fresh flavor. The stir-fry time is much shorter for pea sprouts, about one to two minutes total.

Provided by Martha Rose Shulman

Categories     dinner, easy, weekday, one pot, main course

Time 50m

Yield Serves three to four

Number Of Ingredients 14

1 cup sprouted brown rice, cooked 3 cups cooked rice
1 tablespoon soy sauce low-sodium if desired
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium red bell pepper, cut in 1/4-inch-by-2-inch matchsticks 1 cup julienne
4 cups bean sprouts about 3/4 pound
1/4 cup thinly sliced scallions
1/4 cup coarsely chopped cilantro (optional)

Steps:

  • Cook the brown rice, and keep warm. It takes about 40 minutes to cook, so while it's simmering you can prepare your ingredients for the stir-fry.
  • In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates in the pan. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the red pepper, and stir-fry for one minute, then add the bean sprouts and scallions. Stir-fry for about 30 seconds. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for one to two minutes until the vegetables are crisp-tender. Stir in the cilantro, and serve with the rice.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 449 milligrams, Sugar 6 grams

JAPANESE-STYLE CRAB FRIED BROWN RICE



Japanese-Style Crab Fried Brown Rice image

My crab fried rice, Japanese style.

Provided by Jane

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

2 ½ water
2 cups uncooked brown rice
2 green onions, diced, white parts only
1 clove garlic, diced
3 mushrooms, diced
1 large carrot, shredded
½ pound cooked Dungeness crab
1 ½ tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon sesame oil

Steps:

  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • While rice is cooking, heat a skillet over medium heat. Add green onions and garlic and cook for 1 minute. Add mushrooms and cook until softened, 3 to 5 minutes. Add carrots and cook until softened, about 2 minutes more. Add crab and cook until heated through, about 3 minutes more.
  • Mix soy sauce, maple syrup, and sesame oil to the vegetable mixture in the skillet. Add cooked rice and stir to combine.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 79.7 g, Cholesterol 43.1 mg, Fat 6.8 g, Fiber 4.1 g, Protein 20.9 g, SaturatedFat 1.1 g, Sodium 571.4 mg, Sugar 5 g

UN FRIED BROWN RICE - GOOD FOR YOU



Un Fried Brown Rice - Good for You image

Made with brown rice and very little oil - this is a great last minute meal that tastes great too - is easily vegetarian.

Provided by dukeswalker

Categories     One Dish Meal

Time 1h

Yield 5 serving(s)

Number Of Ingredients 11

1 cup brown rice
2 1/4 cups water
3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
2 -3 eggs, slightly scrambled
1 cup frozen mixed vegetables
3 green onions, chopped
1 cup cooked chicken (optional) or 1 cup cooked beef, diced (optional)
3 tablespoons soy sauce
5 -10 drops sesame oil (optional)

Steps:

  • Place brown rice and water in pot with tight fitting lid - bring to boil, then simmer for 40 minutes or until water is absorbed (or use left over brown rice).
  • In large skillet or wok, heat olive oil over med-high heat - add onions and garlic, cook until soft.
  • Push onions and garlic to the side, add eggs, and cook, stirring constantly.
  • Add vegetables (I usually add more than 1 cup) and rice, left over meat(if you choose to), and green onions - continue stirring.
  • Add soy sauce and sesame oil - heat through.
  • To freeze: Place in a rigid container and freeze. Note: If you plan on freezing part of this you may want to omit the soy sauce and sesame oil until reheat.
  • To heat: Thaw, put in a baking dish, covered with foil and reheat at 350F for 30 minutes or until heated through.

GARLIC CHICKEN FRIED BROWN RICE



Garlic Chicken Fried Brown Rice image

Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.

Provided by JOYCE

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 9

2 tablespoons vegetable oil, divided
8 ounces skinless, boneless chicken breast, cut into strips
½ red bell pepper, chopped
½ cup green onion, chopped
4 cloves garlic, minced
3 cups cooked brown rice
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 cup frozen peas, thawed

Steps:

  • Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
  • Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

Nutrition Facts : Calories 444.4 calories, Carbohydrate 57.4 g, Cholesterol 43.1 mg, Fat 12.8 g, Fiber 6.6 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 701.4 mg, Sugar 4.1 g

BROWN RICE WITH FRIED BANANAS FROM ANGOLA



Brown Rice With Fried Bananas from Angola image

I haven't tried this, but it sounds very interesting. The brown rice is cooked with tomato juice, topped with an onion sauce and garnished with golden fried bananas. You make the sauce and fry the bananas while the rice cooks. Sounds like a yummy meal to me! From Angola, Africa. From wiki.

Provided by Sharon123

Categories     Curries

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups brown rice
2 cups tomato juice
2 cups water
2 medium onions
2 medium green peppers
1/2 cup peanut oil
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon pepper
3 medium tomatoes, chopped
1/2 cup peanut butter
2 medium bananas (you can use regular bananas-ripe but still firm or plantains-ripe and black)

Steps:

  • Pour the brown rice, tomato juice, and 2 cups water in a 2-quart pot over high heat.
  • When the mixture comes to a boil, cover, reduce heat and simmer until rice is done (45 to 50 minutes).
  • Meanwhile, slice onions and green peppers and sauté in 1/4 cup peanut oil until onions are soft.
  • Add curry powder, salt, and pepper; mix well, heat for 1 minute.
  • Add 1/4 cup water, tomatoes, and peanut butter.
  • Simmer for 5 minutes.
  • In a large skillet heat the remaining 1/4 cup peanut oil.
  • Peel bananas and cut into 1/2-inch slices.
  • Saute bananas until lightly golden on both sides.
  • To serve, place the rice in a serving platter, pour the onion sauce over the rice and top with the fried bananas.

GOCHUJANG BROWN RICE BOWLS TOPPED WITH AVOCADO, BACON, SCALLIONS, AND FRIED EGGS



Gochujang Brown Rice Bowls Topped with Avocado, Bacon, Scallions, and Fried Eggs image

Avocado, bacon, scallions and a spicy gochujang-based sauce take brown rice from boring to brilliant. The final touch is a fried egg, cooked to your liking.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 cups cooked brown rice
3/4 cup Food Network Kitchen™ Inspirations Korean Gochujang Cooking Sauce
Kosher salt
4 strips bacon
1 teaspoon vegetable oil
4 large eggs
1 avocado, sliced
2 scallions, sliced
2 teaspoons toasted sesame oil
2 teaspoons black sesame seeds

Steps:

  • Toss together the rice and 1/2 cup of the Korean Gochujang Cooking Sauce in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes. Season with salt.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and then roughly chop.
  • Wipe out the skillet, add the oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cover and cook until desired doneness. Remove from the heat.
  • Divide the hot rice among 4 bowls. Top each with an egg, avocado slices, bacon, the remaining cooking sauce and scallions. Drizzle each with 1/2 teaspoon of the sesame oil and sprinkle with the sesame seeds.

BROWN FRIED RICE - FIVE TREASURE



Brown Fried Rice - Five Treasure image

The sky is the limit when it comes to preparing fried rice. With this recipe we use brown rice and a little canola oil to make it healthier and 5 different types of vegetables. It's important the brown rice is well chilled so the starch hardens and makes it fry-able. If you use fresh rice you will have a gummy mess. Using ginger, scallions and garlic helps boost the flavour or you could even add some sesame oil or chile peppers. You could substitute the canola for sesame oil to add more flavour. Change any of the vegetables to asparagus; zucchini, peas, mushrooms, bok choy, bean spouts, jicama and even fruit such as mandarin oranges or pineapple.. To make it more of a meal I would add protein like chicken, shrimp, ham or even tofu...but then it wouldn't be Five Treasure now. Cooking time includes cooking the rice and chilling it. To speed the process up at dinner time, prepare the rice and chopped veggies the day before. This recipe came from Fine Cooking.

Provided by heather in Ont

Categories     Brown Rice

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons canola oil
1 cup broccoli stem (peeled, finely diced approx 1 1/4 lb. broccoli)
3/4 cup diced carrot
3/4 cup diced red bell pepper
3/4 cup edamame (shelled and frozen)
3/4 cup corn kernel (fresh or frozen)
4 scallions, thinly sliced (both white and green parts)
2 tablespoons fresh ginger, grated
2 large garlic cloves, minced
4 cups cooked brown rice, chilled
3/4 cup diced Canadian bacon (4 oz)
2 large eggs, lightly beaten
1/4 cup low sodium soy sauce

Steps:

  • Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat.
  • Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.
  • Add the edamame and corn and cook until the edamame is thawed, about 1 minute.
  • Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute.
  • Add the cold rice and bacon and cook, stirring until heated through 3- 5 minutes.
  • Make a 3 inch well in the center of the rice mixture.
  • Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.
  • Stir the eggs into the rice mixture.
  • Stir in the soy sauce and serve.

BREAKFAST FRIED BROWN RICE



Breakfast Fried Brown Rice image

This quick and easy, one-pot recipe will make your next breakfast feng shui by shifting variety and flavor into overdrive for your morning meal.

Provided by spicket25

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Ham

Time 15m

Yield 4

Number Of Ingredients 8

3 tablespoons peanut oil, divided, or more as needed
½ onion, chopped
2 large eggs
1 cup diced fully cooked ham
2 tablespoons butter
3 cups cooked brown rice
kosher salt and freshly ground black pepper to taste
½ cup shredded Cheddar cheese

Steps:

  • Preheat a wok or skillet on high heat for 1 minute.
  • Coat wok thoroughly with 2 tablespoons peanut oil; reduce heat to medium. Cook and stir onion until beginning to soften, about 3 minutes.
  • Crack eggs directly into the wok. Stir quickly to scramble until eggs begin to set but are still fluid, about 1 1/2 minutes.
  • Stir ham into the wok and cook just until warmed through, about 1 minute.
  • Stir butter and remaining 1 tablespoon of peanut oil into the wok; let warm for 10 seconds. Add rice and stir constantly for 3 to 4 minutes, adding more oil if rice begins to stick.
  • Season fried rice with salt and pepper; top with Cheddar cheese.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 37.4 g, Cholesterol 142 mg, Fat 30.5 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 11.6 g, Sodium 699.6 mg, Sugar 1.5 g

STEPH'S CHICKEN FRIED BROWN RICE



Steph's Chicken Fried Brown Rice image

This recipe appeared in our local paper from the website GreenvilleOnline.com from the Supper Swap girls. If you like, you can use leftover cooked chicken or rotisserie chicken in the dish........just add the teriyaki sauce in with the rice. I like this recipe because it uses teriyaki sauce, which I love. You can vary the vegetables that you use.

Provided by linguinelisa

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups cooked brown rice
2 tablespoons olive oil
1 tablespoon salted butter
counts teriyaki sauce
1 yellow squash, chopped
1 handful shredded carrot
2 eggs
2 boneless chicken breasts
1 tablespoon sesame seeds, toasted if you like (optional)

Steps:

  • Place chicken breasts in a broiler pan and sprinkle with teriyake sauce. Broil until done. Cut cooked chicken into small chunks and set aside.
  • In wok or large skillet, saute squash and carrots in 1/2 Tablespoon of olive oil. Remove vegetables to a side dish. Scramble the 2 eggs in wok and add to the reserved vegetables. Add remaining 1 1/2 Tablespoons to the wok and heat until simmering. Dump the cooked rice, chicken, veggies and scrambled eggs into the wok. Wait 1 minute before you incorporate so that the rice an fry somewhat in the oil.
  • Cook for 4 minutes, stirring occasionally. Add 1 Tablespoon of salted butter at the end to give it a restaurant finish.
  • Serve topped with sesame seeds.

BROWN FRIED RICE



Brown Fried Rice image

I love fried rice one of my favorite foods. I love to make it with brown rice for a healthier twist. I tired many recipes but decided to come up with my own and this was a hit with my family.

Provided by Karina Alcala

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 13

3 c cooked brown rice
2 scallionschopped
1/4 c shredded carrots
1 green bell pepper sliced
1 red bell pepper sliced
2 eggs scrambled
1/4 c soy sauce
1/4 c fish sauce
1/4 c hoisen sauce
2 tsp minced garlic
2 tsp minced ginger
1 tsp chinese five spice powder
1 tsp cayene

Steps:

  • 1. In a large skillet add about 2 tbs olive oil and 1 tsp. sesame seed oil and let heat up for about a minute or so on medium high heat. Add garlic, ginger, chinese 5 spice, cayene and vegetables except scallions. Cook veggies for about 2 minutes add brown rice and stir until everything is well mixed. Add in fish sauce, soy sauce, and hoisen sauce mix until the rice is well coated cook for about 3 minutes. Add in scrambled eggs and scallions toss and cook until all ingredients are warmed through. Turn off heat and enjoy.

Tips:

  • Cook the rice beforehand: For best results, cook the rice a day in advance and let it cool completely before using it in the fried rice. This will prevent the rice from becoming mushy.
  • Use day-old rice: If you don't have time to cook the rice a day in advance, you can use day-old rice. Just make sure the rice is completely cool before using it.
  • Use a large skillet or wok: A large skillet or wok will help you to evenly cook the rice and prevent it from clumping together.
  • Heat the skillet or wok over high heat: High heat will help to create a nice crispy texture on the rice.
  • Add the oil in a thin layer: A thin layer of oil will help the rice to cook evenly and prevent it from sticking to the skillet or wok.
  • Use a variety of vegetables: Brown fried rice is a great way to use up leftover vegetables. Some good choices include carrots, peas, broccoli, and bell peppers.
  • Add protein: If you like, you can add some protein to your brown fried rice. Some good choices include chicken, shrimp, or tofu.
  • Season to taste: Season the rice with soy sauce, salt, and pepper to taste.
  • Serve immediately: Brown fried rice is best served immediately after it is cooked.

Conclusion:

Brown fried rice is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy meal, give brown fried rice a try!

Related Topics