Fried Brown Rice with Veggies
This might not be what comes to mind when you think fried rice. I love fried rice from the local Chinese restaurant, but I like this recipe so much better.
For starters, it is made with brown rice, which I really prefer. It also has a lot more veggies in it than more traditional fried rice. The additional veggies add a lot of flavor and texture and also makes it a pretty dish. It also doesn’t use all that much oil for frying.
I make it often, swapping out veggies based on what I have, and what is in season. This is the version we made in class last night. Everyone really loved it.
Be sure to use cold rice. I always cook the rice the day before, or earlier in the day. It fries up better that way.
Fried Brown Rice with Vegetables
3 T. oil
1 c. thinly sliced carrots
1 onion, sliced thin
1 clove minced garlic
1 large sweet pepper, seeded and sliced thin
1 c. thin sliced zucchini
1 c. sliced mushrooms
1 T. water, optional
2 c. green beans, sliced or pea pods, washed and trimmed
1 c. cold cooked brown rice
4 T. soy sauce
chopped green onion, optional
Place wok over high heat. Add oil when wok is hot. Add carrots and stir-fry 1 minute. Add onion, garlic and pepper and stir-fry 1 minute more. Add zucchini, mushrooms and beans or peas, stir-frying until vegetables are tender crisp, about 2-3 minutes more, adding water if needed. If needed, add extra oil as well. Add rice and stir-fry until just heated through. Add soy sauce and top with onions if you like. Serves 6.
