Fried Brown Rice

Today continued my quest to use up the surplus of eggs that I had unwittingly stocked my refrigerator with. (Not realizing I had eggs, I had bought a carton during each previous shopping trip.)

I tried to think of something that I could make for dinner, besides an omelette, frittata, or quiche.

Ah! Fried Rice. Just the thing to fit the bill.

I had never made fried rice before today. Before I get your hopes up – this was not a perfect first attempt at fried rice. I want to let you know the truth. This final product didn’t nearly approximate the taste or texture of something you might find in a restaurant. I didn’t follow the ‘fried rice’ rules, so to speak. I didn’t let my rice cool enough before frying it. I didn’t take the egg out of the pan, fry the rice, and put the egg back in. And so on. Nevertheless, this very distant relative of restaurant fried rice turned out to be a warm and satisfying dish. And it used up 3 eggs – that’s the important part.


I started with the summer’s last batch of green beans, received today from my CSA.


I chopped baby carrots into nibble-sized pieces. I then set the green beans and carrots into a steamer basket, along with some shredded green cabbage.


I sauteed a white onion with butter.


Then, I mixed around the eggs.


Finally, I added the brown rice, steamed green beans and carrots (with a bit of the cabbage), and soy sauce, along with a sizzle of Wegman’s high heat Asian saute oil. I stirred and stirred for awhile, on high heat. When the bottom part started to burn, I was forced to turn off the heat. Alas, the rice had not reached the point of being dry and crispy, like true-to-form fried rice. This was still sticky and moist. It was a choice between sticky and moist fried rice or burned and blackened brown rice. Guess which one I decided to allow to come to fruition? I go for crispy food sometimes, but I’m not a fan of food which is charred beyond recognition.

As I turned off the stovetop and let the hot rice concoction steam, I took the steamed cabbage and made a quick dressing, as inspired by World’s Healthiest Foods . The marinade consisted of EVOO, lemon juice, minced garlic, salt & pepper.

Do you like fried rice? Have you ever made it?

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10 responses to this post.

  1. I love making fried rice with brown rice too! I love the nutty texture 🙂

    Reply

  2. I actually made fried brown rice for the first time on Saturday! I also didn’t give myself enough time to let the rice cool, so I think we had similar problems. I did do the right thing with the eggs, and I also didn’t cook the onion I put in (red), which gave it a nice crisp flavor. The only vegetables we had were peas, so that’s all that went in, but overall, I thought it was a good first attempt. I served it with dumplings we’d bought frozen from a restaurant, and Trader Joe’s gyoza dipping sauce (which is delicious, though I haven’t looked at the ingredients/nutritional values). The meal was really pretty good, though if I make it again, I’ll definitely let me rice cool before I fry it!

    Reply

  3. Posted by greensandjeans on September 21, 2010 at 11:31 pm

    I have never made fried rice, but now you have me craving it!

    Reply

  4. hehe great effort! such a healthy dinner 🙂 i always make fried rice but not with brown rice…so def gonna give that a go next time! i normally use a day old rice to fry my rice…and try not to scramble the egg too much!

    Reply

  5. Is something different about your site? I don’t remember those cute little grass tufts at the top! It looks great! Almost as good as that fried rice;)

    Reply

  6. I am really bad at cooking brown rice! I love homemade fried rice, I often find the restaurant versions way too oily, this looks very healthy.

    Reply

  7. Your way sounds wayyyyy better than restaurant fried rice! I think moist is not a bad thing at all! I typically find restaurant fried rice to be simultaneously dry AND greasy (er, how do they do that?!)
    Also, loving the cabbage in there. I love cabbage with Asian flavors!

    Reply

  8. I hate rice, but I’ll eat fried rice for that fried taste. I like my rice crispy too…perhaps you added too much liquid…but I always thought you’re supposed to add the egg at the end.

    Have you tried kimchi fried rice? AM-MA-ZING!

    Reply

  9. I don’t know if I had ever tried fried rice. But yours looked good (even if it wasn’t perfect). Thanks for posting your not perfect outcome. They cannot all be winners, but it’s nice to know that I am not the only one with recipes that don’t turn out the best!

    Reply

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