Summer Fried Brown Rice

Summer Fried Brown Rice -- One skillet dinner recipe made with an abundance of summer produce: broccoli, zucchini, green onions. |

I love making fried rice because sky is the limit in terms of ingredients and it is a great “fridge cleaner”. I made one mistake this time by making it in a wok because I simply forgot to use a large skillet to make the rice crispy. In a wok, it comes out more steamed than fried. And crispy rice is the most fun part – crunchy, oily and fried previously cooked rice. It can be fried in a wok in restaurants because the heat is so high but at home I find it impossible to reach the same flame without burning the house. I think residential stoves are not meant to produce such heat as industrial stoves.

I added “summer” part to the recipe’s name on purpose because this fried rice is made with vegetables that are growing in your garden or that you bought in abundance at the farmer’s market. For me in late July on the West Coast, it is peppers, zucchini and broccoli. I’m particularly listing my location as I have been reading on various blogs that it was peach season in June on the East Coast. Our peach season is in August, so I was puzzled. Still am…

Summer Fried Brown Rice -- One skillet dinner recipe made with an abundance of summer produce: broccoli, zucchini, green onions. |


Mushrooms and eggs are typical fried rice ingredients at all times. Or mushrooms are not?! Last time I have been to a Chinese restaurant was 12 years ago, so I might be wrong. I remember my friend making her fried rice with mushrooms sautéed in butter and I liked that idea.

I added chicken to make it of a more filling meal but you can leave it out or use tofu for a vegetarian version. I wish my fried rice had more colour but I didn’t have red peppers on hand, only yellow. So, whatever.:) Use what you have on hand, right?! It was still super delicious!

Ingredients list might seem long but in reality many ingredients repeat themselves. I just broke the recipe down into sections for the sake of easiness.


Summer Fried Brown Rice

Summer Fried Brown Rice

Yield: 6 - 8 servings


  • 1 1/2 cups brown rice, uncooked (long or jasmine are the best)
  • 2 green onion sprigs, finely chopped
  • 1 tbsp coconut oil
  • 1 tbsp soy sauce (I use Bragg Liquid Aminos)
  • Eggs:
  • Cooking spray (I use Misto)
  • 4 eggs, large
  • Mushrooms:
  • 1 tbsp butter
  • 1 lb brown mushrooms, sliced
  • 2 tsp soy sauce
  • Chicken:
  • Cooking spray
  • 1 lb boneless & skinless chicken breasts, cut into 0.5" pieces
  • 2 tsp soy sauce
  • 1/2 inch fresh ginger, grated
  • 1 garlic clove, crushed
  • Peppers, Zucchini & Broccoli:
  • 1 tsp sesame oil
  • 1 large bell pepper, cut into 1" pieces
  • 1 extra large zucchini, cut into 1" pieces
  • 1 large head broccoli (including stems), cut into 1" pieces
  • 1/2 inch fresh ginger, grated
  • 1 garlic clove, crushed
  • 1 tbsp soy sauce


  1. In a medium pot, cook rice as per package instructions. Do not overcook. Rice should be al dente. I like to add a 1/3 cup less water and undercook by a few minutes. Usually takes 35 minutes for my rice.
  2. While rice is cooking, stir fry other ingredients in batches and transfer to a large bowl, starting with eggs.
  3. Preheat large deep skillet on medium - high heat. Spray with cooking spray (use oil if using non-stick wok) and add eggs. Stir often to make scrambled eggs. Transfer to a large bowl.
  4. Return skillet to the stove, increase heat to high and add butter. Add mushrooms and soy sauce; cook until golden brown, stirring frequently. Transfer to the bowl with eggs.
  5. Return skillet to high heat, spray with cooking spray, add Chicken ingredients and cook until a bit golden brown, stirring occasionally. Transfer to the same bowl.
  6. Return skillet to high heat, add Peppers, Zucchini & Broccoli ingredients and cook until golden brown but still firm, stirring frequently. Transfer to a bowl with other ingredients.
  7. Return skillet to high heat and add 1 tbsp coconut oil. Fluff rice with a fork, add to the skillet along with 1 tbsp soy sauce and cook until rice is crispy and has browned a bit, stirring frequently. Transfer previously cooked ingredients from a bowl to the skillet, add green onions, stir and serve hot.
  8. Storage Instructions: Store in a glass airtight container for up to 3 - 4 days.

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