Fried Brown Rice with Fresh Vegetables

 

I wasn’t going to post this recipe originally because it was just one of those left over meals made in a blur. I had made a stir fry the night before and had a bunch of brown rice left over, I decided to add some fresh vegetables and eggs and fry it up. As I was making it though, I realised how pretty it looked and decided to take some pictures. I know everyone knows how to make fried rice but I figured I’d post this anyway to entice people to fry up some rice, if they haven’t done so in a while. Sometimes we all need a bit of a nudge in the inspiration department. I know I do.

There are days where I get stuck in this rut and all that comes out of my kitchen are the same three or four dishes I know I can throw together quickly. I love to try out new dishes but it has been a while since inspiration has hit me. I believe, I get too comfortable knowing what my family’s favourites are and then just stick to making those because it’s easy. There’s also that craving thing; you have to give into those cravings. Like today, for instance, I have a craving for chicken korma and that’s what I will make. I know my children like it so it’s an easy choice but not a new choice.

I am in awe of all those very special bloggers who churn out a new recipe almost everyday! I cannot keep up! The writing and photos take me a few hours as it is and then to cook! I really do admire those bloggers who with families to take care of and, some with jobs, can write almost everyday.

Onto my easy recipe, like with any fried rice, you use leftover, cold rice and whatever else you want to fry up together. I used a bunch of fresh vegetables and some eggs for protein. I really love fried rice with brown rice because it is chewy and dense and I love the texture its adds. The other day I used; broccoli, red peppers, green beans, red onions and zucchini squash. The vegetables were crisp tender and I didn’t blanche any of the vegetables except the green beans. They need a little bit of a head start because I don’t like them too crunchy and chewy.

You may use whatever you have and even left over vegetables work well here. A dash of soy sauce , a sprinkle of cayenne pepper and garlic and ginger is all that I added for seasonings.

I hope my fried rice has reminded you how tasty it is and compelled you to make it very soon!

 

Fried Brown Rice

 

2 cups brown rice, cooked and chilled (leftover)

2 cups broccoli florets, cut in small florets

1 red bell pepper, cut in medium strips

1 or 2 zucchini squash, cut in thick cubes or semi circles

2 cups green beans, blanched in hot water, and cut in thirds

1/2 red onion, sliced thick 

4 eggs

2 teaspoons soy sauce

1 teaspoon garlic

1 teaspoon ginger

1 teaspoon cayenne pepper

2 tablespoons oil for frying

 

Have the vegetables chopped and ready to go.

Heat a large wok or fry pan with a tablespoon of oil and get it hot.

Add the vegetables and stir fry till crisp tender. Remove from the pan and set aside.

Add another tablespoon of oil and fry the eggs, breaking them up as they set.

When the eggs are coked, add the garlic and ginger, stir quickly and then add the cold rice and stir fry.

Toss around till the rice is warmed through and add the cayenne pepper.

Return the vegetables to the pan with the rice and str fry. If you need more oil then add another tablespoon.

Add the soy sauce and continue cooking.

Once the rice and vegetables are fried and are hot, it’s done.

The brown rice will not get as crispy as the white rice, so cook as long as you desire to get the consistency you want.

Check for salt. Soy sauce usually adds enough salt.

Don’t, however, overcook the vegetables.

Enjoy with some extra hot sauce.

I am on a mission now to make a new recipe in the upcoming weeks, I have too much going on this week to attempt anything and too much going next week…see? You can’t blame me for falling back on the old reliables!

What are some of the things you all like to make over and over and over again??