This easy brown fried rice makes a tasty and healthy dinner. I can get my family to eat brown rice when I use it in recipes like this. Brown rice is generally more nutritious than white rice. It’s a whole grain that is higher in fiber, magnesium, antioxidants, and other nutrients. It isn’t artificially enriched with nutrients like white rice is.
It dies take longer to cook that white rice. In my rice cooker, it takes about an hour to cook. I cooked my brown rice the night before I want to make this. I can let it cook in my rice cooker as we go about our evening. Then the next night, this easy brown fried rice comes together in about 20 minutes.
Now in the same skillet or wok you will add in the sesame oil, garlic, and ginger. You just cook for a quick minute. Then you add in the frozen peas and carrots. Cook them for just a few minutes. Next, you add in the cooked rice, soy sauce and oyster sauce. Just cook until heated through then you’ll add back in the onion and scrambled eggs along with some green onion. FYI, for my Weight Watchers personal points, this was only 6 points!
- SESAME OIL
- FROZEN PEAS AND CARROTS
- COOKED BROWN RICE
- SOY SAUCE
- OYSTER SAUCE
- GREEN ONIONS
Click here to get you WW Personal Points for this recipe.
- 4 eggs
- 1 small onion, diced
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1 tsp minced ginger
- 1 1/2 cups frozen peas and carrots
- 4 cups cooked, cold brown rice
- 3 Tbsp soy sauce
- 3 Tbsp oyster sauce
- 3 Tbsp chopped green onions
- Spray the wok again with non-stick spray and scramble eggs. Then remove from pan to a plate to keep warm.
- Now add the sesame oil to the wok and stir fry the garlic and ginger for 30 seconds. Add the frozen peas and carrots and stir fry for an additional 2 minutes.
- Add the brown rice and stir to combine. Add the oyster sauce and soy sauce. Stir to heat through.
- Add the onion and eggs back to the wok and stir in the green onions. Heat through.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Meatless
- Method: Stove Top
- Cuisine: Asian
Recipe adapted from I Wash, You Dry.