Fried Brown Rice Recipes

Steps:

• Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
• Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Steps:

• Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
• Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow...I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.

Steps:

• Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium.
• Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
• Remove to a plate and set aside.
• Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes.
• Ad mushrooms and garlic and cook and stir for 2 more minutes.
• Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
• Add green onions, peas and sesame oil.
• Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
• Serve at once with extra soy sauce if desired.

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined.
• Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning.
• Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.

Steps:

• In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
• Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
• In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
• Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
• Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
• Stir egg into rice mixture.
• Sprinkle with light soy sauce, sesame oil, & chopped parsley.

Steps:

• Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
• Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
• Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.

Steps:

• Prepare rice according to directions and drain.
• Heat oil in large skillet.
• Add onion, saute a few minutes (5) and add eggs. Scramble.
• Stir in shrimp and rest of ingredients.
• Heat through.
• Enjoy!

Steps:

• Heat large nonstick skillet over medium heat. Add 1 tablespoon oil.
• Add chicken, red pepper, and green onion.
• Cook 5 minutes until chicken is cooked through.
• Remove to plate.
• Heat remaining tablespoon of oil in skillet.
• Add cooked rice; cook 1 minute.
• Stir in soy sauce, vinegar, and peas; cook 1 minute.
• Stir in chicken and vegetable mixture.
• *NOTE: Simmer, covered, 1 cup brown rice in 2-1/2 cups water for 45 minutes.

Steps:

• Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat.
• Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.
• Add the edamame and corn and cook until the edamame is thawed, about 1 minute.
• Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute.
• Add the cold rice and bacon and cook, stirring until heated through 3- 5 minutes.
• Make a 3 inch well in the center of the rice mixture.
• Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.
• Stir the eggs into the rice mixture.
• Stir in the soy sauce and serve.