Quick and Healthy Fried Rice (Print version)
A fast, lighter fried rice with brown rice, eggs, colorful vegetables, edamame, and a savory soy-sesame finish.
# Ingredients:
For the sauce
01 -
3 tablespoons reduced-sodium soy sauce or tamari
02 -
1 tablespoon rice vinegar
03 -
1 teaspoon toasted sesame oil
04 -
1/4 teaspoon white pepper or black pepper
For the fried rice
05 -
2 large eggs, lightly beaten
06 -
1 tablespoon avocado oil or canola oil, divided
07 -
2 green onions, whites and greens separated, thinly sliced
08 -
2 cloves garlic, minced
09 -
1 teaspoon fresh grated ginger
10 -
1 cup (130 g) diced carrots
11 -
1 cup (150 g) diced red bell pepper
12 -
1 cup (140 g) frozen peas
13 -
3/4 cup (115 g) shelled edamame
14 -
3 cups (585 g) cold cooked brown rice
15 -
Salt, to taste
16 -
Optional garnish: sesame seeds and extra green onion
# Instructions:
01 -
Stir the soy sauce, rice vinegar, sesame oil, and pepper together in a small bowl. Set it near the stove.
02 -
Heat 1 teaspoon oil in a large skillet or wok over medium-high heat. Add the beaten eggs and stir until softly set, about 45-60 seconds. Transfer to a plate.
03 -
Add the remaining oil to the pan. Add green onion whites, garlic, ginger, carrots, bell pepper, peas, and edamame. Stir-fry for 3-4 minutes until bright and crisp-tender.
04 -
Add the cold brown rice. Break up clumps with a spatula, then press the rice into the hot pan for 1 minute before tossing. Cook for 3-4 minutes until hot and slightly toasted.
05 -
Pour the sauce around the edges of the pan. Toss quickly so the rice is evenly coated and glossy, about 1 minute.
06 -
Return the eggs to the pan and fold them through the rice. Stir in green onion greens, taste for salt, and serve hot with sesame seeds if using.
# Good to know:
01 -
Use day-old cooked rice for the best separate grains.
02 -
If using fresh rice, chill it uncovered on a sheet pan before stir-frying.
03 -
Best served hot from the skillet.