Vegetable Fried Brown Rice

READY IN: 35mins
Maggie
Recipe by Mims Squims

Tired of being let down by take-out, I begged this recipe off a coworker's mom who owned a Chinese restaurant, and I have yet to find one that tops it.

Top Review by Corilt3

I was missing so many ingriedients, but it was still amazing. I had 1 onion, no peanut oil, bean sprouts, cabbage, or peas. I used 2 whole eggs and double the rice and carrots and soy sauce. It was still amazing. I'm sure if i had everything, it would be even better. Perfect for chinese new year '09

Ingredients Nutrition

Directions

  1. In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
  2. Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
  3. In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
  4. Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
  5. Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
  6. Stir egg into rice mixture.
  7. Sprinkle with light soy sauce, sesame oil, & chopped parsley.

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