Best 6 Brown Fried Rice Five Treasure Recipes

FRIED BROWN RICE

Steps:

• Brown rice is easy to cook. We have detailed instructions in our post on How to Make Perfect Brown Rice, either on the stove, or in any rice cooker.
• If you are making brown rice fresh the same day, let the cooked rice cool completely before using it. It's best to transfer the rice from the pot to a sheet pan and fluff it with a fork, so it can dry out and cool simultaneously.
• Day-old brown rice also works nicely, as cold rice clumps are drier and easily broken apart in the wok. Simply take the brown rice out of the refrigerator, wet your hands with a little water, and break up any clumps so you have individual rice grains. Rinse your hands with a little more water if rice sticks to your hands.
• If using beef, chicken, or pork, add 1 tablespoon water, 1¼ teaspoons dark mushroom soy sauce, and 1 teaspoon vegetable oil to the meat. Mix until all the liquid is absorbed by the meat to tenderize and add moisture. If you're using shrimp, just omit the dark mushroom soy sauce.
• Next, mix in 1 teaspoon cornstarch and set aside. We made a version with beef, but you can pick any meat of your choosing or go vegetarian with a vegetable fried brown rice.
• Mixing your sauce ahead of time is much easier than adding everything individually to a hot wok. In a small bowl, mix 2 teaspoons hot water and ¼ teaspoon granulated sugar until dissolved. Stir in ⅛ teaspoon ground white pepper, ½ teaspoon sesame oil, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, and ½ teaspoon MSG if using. Set aside.
• Heat the wok until just smoking. Spread two tablespoons of vegetable oil evenly around the wok, and add the beaten eggs. Turn the heat down and stir the eggs until scrambled. Transfer back to the same bowl, and set aside.
• Heat the wok until smoking. Add one tablespoon of vegetable oil. Add the marinated meat to the wok. Spread it out in one single layer, and sear for 30 seconds on each side. Scoop it back into the bowl and set aside.
• With the heat on high, add the chopped onions to the wok (there should be some oil remaining from searing the meat). Cook until translucent. If using fresh carrots, add them at the same time you add the onions. If using frozen carrots, add them after the onions turn translucent.Continue stir frying until the carrots are heated through.
• Add the cooked brown rice. Your heat should be really high at this point to prevent sticking. Use your metal wok spatula to stir-fry the rice, scraping from the bottom of the wok to prevent sticking. This is an essential technique for fried rice.
• Once the brown rice is warmed (after 1 to 2 minutes of stir-frying), pour the prepared sauce evenly over the rice. Stir fry for another 1-2 minutes to evenly distribute the sauce.
• Add in the seared meat. Spread 1 tablespoon of Shaoxing wine around the perimeter of the wok, and give everything a quick stir.
• Next, stir in the scrambled eggs. Then, stir in the frozen peas until heated through. Toss in the chopped scallions and stir fry for another 15 seconds. Use a clean spoon to taste the rice, and re-season with more soy sauce or salt if needed.
• Plate and serve immediately.

EASY VEGETABLE FRIED BROWN RICE WITH EGG

Steps:

• Heat a large skillet or wok over medium-high heat. Once pan is hot, add oil and swirl to coat.
• Add in the carrots and peas along with with the onion. Stir and cook for 3 to 4 minutes before adding in the garlic and cooking for an additional minute or so.
• Scoot the veggies to the parameter of the pan, crack in the egg and use your spatula to quickly scramble the egg and mix it into the vegetables.
• Add in the pre-cooked brown rice and tamari and heat through.
• Taste and check to see if you want more tamari or a small pinch or two of salt.
• Serve immediately.

BROWN FRIED RICE

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.

EIGHT-TREASURE FRIED RICE

Steps:

• Break up rice into individual grains, using your hands to crumble it gently.
• Heat 1 tablespoon of the vegetable oil in large nonstick skillet over high heat until hot. Add eggs; tilt or swirl pan to cover bottom with eggs. (Lift cooked edges and tilt pan to allow uncooked egg to run underneath.) When set, gently turn eggs; cook 10 seconds. Place on cutting board; cool. Roll up; cut crosswise into 1/8-inch-wide ribbons. Fluff to loosen.
• Heat remaining 2 tablespoons vegetable oil in same skillet over medium heat until hot. Cook onion 15 seconds or until shiny and fragrant. Add shrimp; cook 1 to 2 minutes or until shrimp just begins to turn pink. Add mushrooms and edamame; cook 1 minute or until mushrooms are shiny and softened and shrimp turn pink.
• Add rice; toss to combine. Add egg ribbons, sausage, pineapple, cashews, green onions and stir-fry sauce; cook 2 to 3 minutes or until rice is tender and all ingredients are heated through. Stir in cilantro and sesame oil.

FRIED BROWN RICE

Steps:

• Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium.
• Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
• Remove to a plate and set aside.
• Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes.
• Ad mushrooms and garlic and cook and stir for 2 more minutes.
• Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
• Add green onions, peas and sesame oil.
• Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
• Serve at once with extra soy sauce if desired.

BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES

Steps:

• In a large skillet or wok, heat the olive oil over medium-high heat.
• Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
• Add tofu; stir-fry until golden brown, about 2 minutes.
• Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
• Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
• Stir in sesame oil & sesame seeds, if using.
• Season with salt and pepper; garnish with scallions.
• Serve hot.