Fried Brown Rice

Name: Fried Brown Rice with Cauliflower Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 large eggs (beaten); kosher salt ( and fresh pepper, to taste); cooking spray; 1/2 tablespoon vegetable oil; 1/2 medium onion (diced); 4 scallions (white parts minced, green parts cut 1/4-inch long); 3 cloves garlic (minced); 1 teaspoon fresh grated ginger; 3 cups cooked brown rice (cold (from 1 cup dry)); 1 cup frozen cauliflower rice (thawed); 1/2 cup frozen peas and carrots (thawed); 3 1/2 tablespoons low sodium soy sauce; 1/2 tablespoon toasted sesame oil

This fried brown rice swaps white rice for nutty brown rice and bulks up the veggie content with cauliflower rice, eggs, scallions, and garlic. It's a lighter take on takeout-style fried rice that cooks in one pan.

🌍Asian 🌍Chinese 🏷️Brown rice 🏷️Fried rice

Total

20 min

Servings

4

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Skinnytaste

Ingredients

2 large eggs (beaten)
kosher salt ( and fresh pepper, to taste)
cooking spray
1/2 tablespoon vegetable oil
1/2 medium onion (diced)
4 scallions (white parts minced, green parts cut 1/4-inch long)
3 cloves garlic (minced)
1 teaspoon fresh grated ginger
3 cups cooked brown rice (cold (from 1 cup dry))
1 cup frozen cauliflower rice (thawed)
1/2 cup frozen peas and carrots (thawed)
3 1/2 tablespoons low sodium soy sauce
1/2 tablespoon toasted sesame oil

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Instructions

1
In a bowl, whisk the eggs and season with a pinch of salt and pepper.
2
Heat a large non-stick wok or deep skillet over high heat. When hot spray with cooking spray, add the eggs and quickly scramble. When the eggs are cooked through, remove them from the pan and set aside.
3
Let the wok get hot. Add the oil and cook the onion and scallion whites 30 seconds, add the garlic and ginger and cook 1 more minute until fragrant.
4
Stir in the rice, cauliflower, peas and carrots and toss well, spread over the surface of the wok and cook undisturbed about 3 minutes. Toss and cook another 2 minutes, undisturbed.
5
Pour in the soy sauce and sesame oil, stir and cook 1 minute, add the egg and scallions greens, cook 30 seconds, remove from heat and serve right away.

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Tips & Notes

Pro tips

Use rice that's been refrigerated at least 4 hours or overnight; cold rice fries better and won't become mushy.
Cook the beaten eggs first and set aside, then stir back in at the end to prevent overcooking and keep them fluffy.
Mince the garlic and ginger finely so they distribute evenly and release flavor throughout the rice without burning.
Keep heat at medium-high to maintain the slight char and toasted flavor without scorching the bottom.

Substitutions

White rice → brown rice (already in this recipe; white rice will cook faster and be less nutty)
Cauliflower rice → diced carrots or frozen peas (adds sweetness and color, though less nutritional bulk)
Vegetable oil → sesame oil (use half the amount for stronger flavor)
Scallions → fresh chives or diced bell peppers (different flavor profile but still aromatic)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat with a splash of water until warmed through.

Common Questions

Can I use warm brown rice instead of cold?

Cold rice works best because it's drier and won't clump. If using warm rice, spread it on a plate to cool first, breaking up any clumps.

What protein goes well with this fried rice?

Shrimp, diced chicken, tofu, or ground pork are all excellent choices. Cook it separately and stir in at the end or during the final minute of cooking.

Can I make this ahead?

Yes. Store cooked fried rice in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water or low-sodium soy sauce.

How do I prevent the rice from sticking?

Use cold, cooked rice and cook over medium-high heat. Keep the rice moving with a spatula or wooden spoon to separate grains and allow moisture to evaporate.