I have a new recipe and I think you’ll love it! This 20 Minute Fried Brown Rice was made and devoured the second I perfected my recipe! I’m telling you, my mom is super picky and even she loved it. You guys have to try it out and let me know what you think! It’s super quick and easy to make, and it’s the perfect side to a yummy bowl of noodles!!

Frozen Vegetable Mix

This is a shortcut recipe, so please do not waste time chopping away! I bought a bag of mixed frozen vegetables from the grocery store and you cannot even tell the difference. My bag has carrots, peas, beans and corn, but you can honestly use any vegetable you want. I think next time I’m going to add in broccoli!

Brown Rice vs. White Rice

You can totally make this recipe with white rice, but I chose to use brown rice because brown rice has more fiber and minerals in it. If you want to completely cut the rice out, you can totally make this with quinoa! I haven’t tried it yet, but I’ll probably give it a go next time around!

Storing / Shelf Life

I almost never keep rice in the fridge for longer than 5 days. I know people have different theories on this, but I think fried rice literally tastes better a day or two after making it. The flavors end up soaking in and its just YUM!! I would definitely only keep this in the fridge for 5 days max though. I like to make this rice and eat it as a side to my Vegetable Lo Mein!

If you make my 20 Minute Fried Brown Rice, please be sure to tag @chocolateandcheeseplease in any Instagram stories! I would also love it if you could comment below and rate this recipe with your honest thoughts!  If you haven’t seen me on Instagram yet, be sure to follow me 

20 Minute Fried Brown Rice

Megha Patel

 

prep time:10 minutes mins

cook time:10 minutes mins

total time:20 minutes mins

servings:4 people

My twist on the classic Chinese Fried Rice!

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Ingredients

• 2 tbsp sesame oil
• 2 dried kashmiri chilis
• 1.5 cup frozen vegetable blend (store bought carrots, corn, beans, peas)
• 1 white onion (diced)
• 4 scallions (finely cut, white and green parts separated)
• 6 cloves garlic (minced)
• 1 jalapeno (diced)
• 1/2 tbsp ginger paste
• 3 cooked cups brown rice (or 1 cup uncooked)
• 2 tbsp soy sauce
• 1/2 tsp light brown sugar
• 1 tbsp gochugaru (or chili flakes)
• 1 tbsp sesame seeds (black or white)

Instructions

 

• If you are using uncooked rice, go ahead and put that to boil well in advance before you start to make the dish. 1 cup of uncooked rice is equal to 3 cups of cooked rice.
• Heat your oil in a wok or a shallow pan on medium. When hot, add in the kashmiri chili and let it cook for 30 seconds or so.
• Add in the frozen vegetables and let them cook until they have softened up. This is per your preference. I like them just a LITTLE crunchy. Add desired amount of salt & black pepper.
• Next, add in the onion & scallion whites and let them cook for about 1 minute. Then throw in your garlic, jalapeno, and ginger paste. Mix well.
• Mix together your soy sauce and light brown sugar. Add your rice into the wok/pan, and then add in the soy sauce + light brown sugar.
• Mix everything well and then add in your gochugaru or chili flakes. Taste for seasoning and add anything per your taste.
• Garnish with the sliced green scallions & sesame seeds. Serve while hot!

Notes

• Try to cook the rice a day or two in advance! Fried rice always works best with “old” rice
• 1 cup of uncooked rice = 3 cups cooked rice
• You can use white rice as well, or even quinoa if you want to be healthier!