Many years ago I stopped eating fried rice with a preference for nice fluffy steamed rice. However, this Brown Fried Rice is a whole different matter. Perhaps it’s the nuttiness the brown rice offers the dish or the addition of loads of crunchy vegetables. Whatever it is, it’s delicious.
The dish is a meal in itself and every time I make it there is plenty left over for several lunches. I often serve it with some honey soy marinated chicken drumsticks, but any Asian inspired meats would be nice.
Brown Fried Rice
2 tablespoons peanut oil
3 eggs, beaten
6 cups cooked brown rice
4 shallots, sliced finely
1 medium carrot, finely diced
1 cup frozen peas
1 cup corn, fresh or canned
¼ cup soy sauce
Heat 1 tablespoon of oil in a wok. Add the eggs and swirl around the bottom to create a thin omelette. Allow the egg to cook through. Remove it and cool slightly. Roll the omelette up and slice thinly to give thin pieces of egg.
Heat remaining oil in wok. Stir fry shallots for 30 seconds. Add rice and stir fry for 1 minute. Return egg slices to the wok along with all other ingredients and stir fry for another 2-3 minutes.
The Klutzy Cook Notes
- Be careful not to overcook the mixture so the crunch of the vegetables is retained.
- The recipe is very versatile so add whatever ingredients are on hand eg capsicum, chicken, prawns, bacon.