Fried Brown Rice

FRIED BROWN RICE

Instead of white rice fried in the traditional brown sauce, we’re referring to brown rice-based fried rice!

WHY BROWN RICE?

The rough outer husk, bran, and germ have been removed from white rice, resulting in a pearly white grain with a beautiful feel, but it is devoid of nutrition. The outer husk of brown rice has been removed, but the bran and germ remain intact. That means more fiber and nutrients and a more gradual digesting process. Also, compared to plain white rice, it’s more filling.

Because it’s good for you, and because it’s delicious, Fried Brown Rice is our favorite.

Traditional white rice is no longer the norm in Chinese eateries. Brown rice is increasingly being requested as a side dish during meals out. While many Chinese restaurants will serve fried rice with brown rice upon request, this recipe allows you to create it at home without going to a restaurant.

GREAT FRIED BROWN RICE HAS A SECRET!

Fried brown rice is a simple dish to make if you have all the ingredients ready to go before starting the burner.

Fried brown rice is easy to cook if you follow these instructions in the correct order.

• Brown rice should be steamed.
• The meat should be marinated before cooking.
• Make the sauce.
• Eggs that have been scrambled.
• It’s Judy’s favorite dish; therefore, we made beef fried rice for this recipe!
• To prepare this dish, combine the Fried Brown Rice with the other ingredients in a large skillet.

INGREDIENTS:

• 4 cups of cooked brown rice
• 8 oz. of beef, chicken, or pork (cut into small 1/2-inch pieces)
• 1 tbsp. of water (plus 2 teaspoons hot water, divided)
• 1 1/2 tsp. of dark mushroom soy sauce (or regular dark soy sauce)
• 1 tsp. of vegetable oil
• 1 tsp. of cornstarch
• 1/4 tsp. of granulated sugar
• 1/8 tsp. of ground white pepper
• 1/2 tsp. of sesame oil
• 1 tsp. of dark soy sauce
• 1 tbsp. of light soy sauce
• 1/2 tsp. of MSG (totally optional)
• 3 tbsp. of vegetable oil (divided)
• 2 eggs (beaten)
• 1 medium onion (chopped)
• 3/4 cup of carrots (chopped, fresh or frozen)
• 1 tbsp. of Shaoxing wine
• 1 cup of frozen peas
• 1 scallion (chopped)

INSTRUCTION

STEAM THE BROWN RICE:

1. You don’t need much effort to make brown rice. Our essay on How to Make Perfect Brown Rice in a Rice Cooker has step-by-step directions for stovetop and rice cooker methods.
2. If you’re preparing brown rice on the same day, wait until it’s cooled before using it. Transfer the rice from the pot to the sheet pan and fluff it up with a fork so it can cool and dry simultaneously.
3. It’s also a good idea to use day-old brown rice because the rice clumps are drier and more readily broken apart when cold. To separate the brown rice into individual grains, remove it from the refrigerator, wet your hands, and do so. If the rice sticks to your hands after rinsing, add more water to the rinse.

MARINATE THE STEAKS:

1. Use 1 tablespoon water and 1 1/4 teaspoons dark mushroom soy sauce and 1 teaspoon vegetable oil to marinate your meat before frying it in the sauce. Mix until the meat absorbs all the liquid to tenderize and add moisture. The black mushroom soy sauce isn’t necessary if you’re doing this with shrimp.
2. To prepare the cornstarch, whisk in 1 teaspoon. If you prefer a meatless dish, you can substitute vegetable-fried brown rice for the meat.

PREPARE THE SAUCE:

1. Preparing your sauce earlier saves time and energy than throwing everything into a hot pan. Melt 1/4 teaspoons granulated sugar in a small bowl with 2 teaspoons boiling water, and stir to combine. You can use up to one-and-a-half tsp. of MSG and one-and-a-half tsp. each of dark and light soy sauces. Remove from consideration.

SCRAMBLE EGGS:

1. Heat the wok until it is just smoking. Pour two tablespoons of vegetable oil into the pan, add the beaten eggs and stir to coat. Simmer the eggs for a few minutes, then stir them until they’re scrambled. Set aside in the same bowl as before.

SEAR THE MEAT:

1. Smoke the wok by heating it to a high temperature. Add a tbsp of vegetable oil to the mix. In a wok, add the marinated meat and stir-fry it. For 30 seconds per side, sear it in a single layer. Return it to the basin after you’ve set it aside.

STIR-FRY EVERYTHING:

1. Add the chopped onions to the wok while the heat is on a high. Translucent is the goal here. Fresh carrots should be added simultaneously as the onions if you’re using them. When the onions are transparent, add the frozen carrots. The carrots should be heated all the way through in the stir-fry, so keep stirring.
2. Cooked brown rice should be added. To avoid sticking, you’ll want to crank the heat to the maximum. The best way to keep your rice from sticking is to stir-fry it with a metal wok spatula. To make good fried rice, you must know how to do this.
3. Using a ladle, evenly distribute the sauce over the brown rice once it’s warmed up. To ensure that the sauce is uniformly distributed, continue to stir fry for another 1-2 minutes.
4. Add the browned meat to the pot. A brief stir is needed to distribute 1 tablespoon of Shaoxing wine around the pan evenly.
5. Add the scrambled eggs and mix well. Stir in the frozen peas and bring to a boil. For a further 15 seconds, add the chopped scallions and continue to stir-fry—re-season the rice with more soy sauce or salt, using a clean spoon after tasting it.
6. The food should be served immediately on the plates.