Fried rice.

Brown rice, sweet corn, scrambled eggs and grilled onions = golden fried rice.

Another basic/base recipe and a great use of leftover rice, super yummy fried rice! I’ve attempted fried rice on several occasions in the past and always failed miserably. It mostly had to do with the fact that I couldn’t cook brown rice that well, actually it was always horrible to the point of inedible. It was so mushy. I tried using a regular covered pot and a rice cooker both to no avail. Then I found a lovely easy recipe online and it has worked out perfectly for me ever since. Thank you Steve Pavlina. Now that the brown rice is turning out nicely my fried rice is much better. This simple recipe has plenty of room to grow, different herbs and spices etc. I just used onions, corn and eggs keeping it simple this time (really, it’s all i had). As for a quick and tasty way to use up some leftover brown rice this is just wonderful.

Fried Rice

Adapted from the book 1000 Vegetarian Recipes by Carol Gelles. Makes four cups, serving four to six.

1 1/2 T. soy sauce
2 t. mirin (rice wine) or sherry
1 T. spring water
2 T. high heat oil (I used peanut)
1 c. onion, chopped
1/3 c. scallions, sliced (didn’t have didn’t use)
2 c. vegetables, blanched carrots, peas, snow peas etc. (I heart sweet corn so thats what I used keeping it simple)
2 c. cooked brown rice
2 organic free range eggs, scrambled (optional)

Mix together the soy sauce, wine and water and set aside. Heat oil over high heat in a large skillet or wok. Cook the chopped onions until transparent and sweet. Add the vegetables and cook for a couple/few more minutes until nice and fried up. Add the rice and soy sauce mixture and cook until heated through. Add in the optional chopped scrambled eggs at the end if you want a little more protein.

Cooking Brown Rice

1 1/2 c. spring water for every 1 c. dry brown rice

Rinse and drain rice in medium sized sauce pot. After the final drain add the measured amount of spring water to the pot. Put over a high heat until it starts to boil. Once it starts boiling cover and reduce heat to a simmer and cook for 20 minutes. Gently remove pot from heat and let sit covered for at least 10 minutes. Longer if you with but the longer you let it sit covered the musher the rice will get. I open mine after 10 minutes and dig in.

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  1. Posted April 1, 2011 at 4:05 pm | Permalink

    I like the different shades of yellow here :-)
    Looks very tasty, I feel like cooking brown rice now!

  2. Posted April 1, 2011 at 10:52 pm | Permalink

    I love fried rice with egg and corn but I’ve never tried frying brown rice before! Should try this!

  3. Posted April 2, 2011 at 6:26 pm | Permalink

    Jun – thanks! It’s super cool to get a comment from you as I’ve been following your blog forever. The minimal style of disgustinglygood was inspired by your old ldk site. My green dot is a watered down version of your sweet red hexagon (ldk). Please never stop your modest blog. It’s the journal like format that blogs used to be before they became money making machines. Hope your loving the states so far (SF). Anyway, go get your brown rice on!

  4. Posted April 2, 2011 at 7:53 pm | Permalink

    Alina – I just sub brown rice for any recipe that calls for white rice. I’d rather take the hit in authenticity of a recipe for a healthier meal.

  5. Posted April 3, 2011 at 10:09 am | Permalink

    This looks just delicious….found you through TasteSpotting. :) Adding this recipe to my must-make list. Thank you!!!

  6. Posted April 3, 2011 at 1:07 pm | Permalink

    Bridget – thanks, I hope you enjoy it as much as I do!

  7. Posted April 21, 2011 at 12:14 am | Permalink

    Ryan, I bought brown rice this week and fried it twice already! It’s so much better than white rice – the flavour is much more intense! Thank you for the inspiration.

  8. Posted April 22, 2011 at 6:48 pm | Permalink

    Alina – That’s so awesome! I just use brown rice for everything anyway. Health first (most of the time).