Vegetable Fried Rice with Brown Rice
Eat, Love and Be Healthy
Eat, Love and Be Healthy
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  • 9 times out
  • 10, it didn
  • 10 mins Cook time 15 mins Total time 25 mins Serves: 2-4 Ingredients 2 cups cooked long grain brown rice, chilled 1 tablespoon grapeseed oil, separated 1 cloves garlic, minced ¼ onion, coarsely chopped 1 carrots, diced ½ head of broccoli, florets and stems separated. Stems diced. salt, to taste Coriander (cilantro), for serving Green onion, chopped, for serving Sauce ½ tablespoon tamari (soy sauce) ½ tablespoon palm sugar 1 tablespoons fish sauce Instructions Pull out all the ingredients, prep and cut your veggies, and with wet fingers, break up any clumps that have formed in the rice Preheat a large wok over high heat for about a minute, then swirl in a half tablespoon of the oil and heat another 30 seconds or so. Reduce heat to medium, add garlic and onion and stir until fragrant, about 30 seconds Add Carrots and broccoli stems and cook,stirring occasionally, for about 5 minutes Now toss in the broccoli florets and cook an additional 4 minutes Move veggies to one side and break the eggs into the wok. Stir until the eggs cook into a soft scramble, about 1½ to 2 minutes Now pour in the rice, sauce and remaining oil. Stir everything swiftly around the wok until the rice is well-coated and heated through, about 5 minutes Taste and add salt, if needed, but do not add extra sauce or liquid. Garnish with (optional) coriander and/or green onion and serve. 3.2.2708



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