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Fried Brown Rice

5 from 1 reviews

Healthy vegetable, egg and chicken Fried Brown Rice Recipe cooked in one pan. Great to use up an abundance of summer produce or use what you have in winter.

  • Author: ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 - 8 servings 1x
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Ingredients

Brown Rice:

  • 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

Instructions

  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.

Store: Store in a glass airtight container for up to 3 – 4 days.

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