Brown Rice Fried Rice
Satisfy your cravings with brown rice fried rice. This quick and easy recipe features bacon, veggies, and a savory sauce for maximum flavor.
Servings: 4
Calories: 695kcal
Ingredients
Sauce
- 1 tablespoon soy sauce Note 1
- 1 tablespoon oyster sauce Note 2
- 1 tablespoon Chinese cooking wine Note 3
- 1 tablespoon Worcestershire sauce Note 4
- 3 teaspoons sesame oil Note 5
Fried Rice
- 4 medium eggs free range, Note 6
- 2 tablespoons peanut oil Note 7
- 1 cup bacon diced, Note 8
- ½ large onion peeled and diced, Note 9
- 1 tablespoon garlic Note 10
- ¼ teaspoon salt Note 11
- ½ teaspoon black pepper also Note 11
- 2 cups frozen vegetables (peas, corn and carrot) Note 12
- 4 cups cooked brown rice Note 13
Garnish
- green onions roots and tips trimmed, finely sliced, Note 14
Instructions
- Sauce: add the soy sauce, oyster sauce, Chinese cooking wine, Worcestershire sauce and sesame oil to a small glass and use a mini whisk to stir and combine. Then set aside.
- Eggs: working one egg at a time, crack the eggs into a small bowl and whisk them. Then place a large sauté pan on the stove top, turn the heat to high and pour in the beaten eggs. Cook these, scrambling as you go and using a silicon turner to break the eggs into smaller pieces. Then once the eggs are cooked, remove them from the pan and place them on a plate.
- Onion, bacon and garlic: next without rinsing or cleaning the pan, add the peanut oil, garlic, onion, bacon, salt and pepper. Cook these for 1-2 minutes allowing the onion to soften and the bacon to crisp.
- Frozen vegetables: next add the frozen peas, corn and carrot to the pan and cook these for 1-2 minutes until thawed and softened.
- Cooked brown rice: when ready add the cooked brown rice to the pan and pour the sauce over the top. Take a couple of minutes to work the sauce into the rice for a consistent coverage.
- Cooked eggs: now add the cooked eggs back to the pan and gently stir to combine.
- Heat and garnish: allow the dish to heat through the garnish with some finely sliced green onions sprinkled over the top. Grab some bowls, forks and spoons and dinner is ready!
Notes
- Note 1 - Soy sauce: this is regular soy sauce.
- Note 2 - Oyster sauce: thick and rich. This sauce is hugely popular in Asian recipes.
- Note 3 - Worcestershire sauce: my secret sauce for everything! Loaded with flavor it adds a couple of drops of serious yum to the fried rice.
- Note 4 - Chinese cooking wine: also known as Shaoxing wine. You will be able to get this from the grocery store in the Asian foods aisle.
- Note 5 - Sesame oil: a lovely aromatic and fragrant rice. Its flavor is unmistakeable in the rice.
- Note 6 Eggs: free range is always best! We want to crack them into a bowl, whisk and scramble to cook. You can cook them in the pan as another cooking technique, but the eggs won't be as fluffy if you do.
- Note 7 - Peanut oil: we use the peanut oil when we are sautéing the garlic, onion and bacon.
- Note 8 - Bacon: store bought diced bacon is the easiest! We can simply throw it in the pan and let it cook, no chopping required. If however, you want to use bacon rashers you can. 4 with the rind cut off and then chopped into pieces is the approximate equivalent.
- Note 9 - Onion: we want too peel and diced half of a large brown onion.
- Note 10 - Garlic: you can use 2-3 cloves of fresh garlic, chunky chopped garlic as you see in the photo above or jarred minced garlic. Opt for whichever is the most convenient for you.
- Note 11 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe.
- Note 12 - Frozen vegetables: a combination of frozen peas, carrot and corn can be found in the frozen vegetables section of the store. This is a colourful trio that works very well in the fried rice!
- Note 13 - Cooked brown rice: we want to use cooked and cooled brown rice for the recipe. It can be made the day before and refrigerated over night till ready to use.
- Note 14 - Green onions: we want to slice some of these and sprinkle them over the top of the dish when ready to serve the rice.
Nutrition
Calories: 695kcal | Carbohydrates: 63g | Protein: 21g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 203mg | Sodium: 1075mg | Potassium: 611mg | Fiber: 8g | Sugar: 1g | Vitamin A: 4886IU | Vitamin C: 12mg | Calcium: 86mg | Iron: 3mg