Adapted from Fried Brown Rice at thewoksoflife.com (https://thewoksoflife.com/fried-brown-rice/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

Fried Brown Rice at thewoksoflife.com

Fried Brown Rice

From thewoksoflife.com

Fried Brown Rice

4 servings · 15 min prep · 30 min cook

Ingredients

For the meat

For the sauce

For the fried rice

Steps

  1. 4 cups Brown rice is easy to cook. We have detailed instructions in our post on How to Make Perfect Brown Rice, either on the stove, or in any rice cooker.
  2. If you are making brown rice fresh the same day, let the 4 cups cooked rice cool completely before using it. It's best to transfer the rice from the pot to a sheet pan and fluff it with a fork, so it can dry out and cool simultaneously.
  3. Day-old 4 cups brown rice also works nicely, as cold rice clumps are drier and easily broken apart in the wok. Simply take the brown rice out of the refrigerator, wet your hands with a little 1 tablespoon water, and break up any clumps so you have individual rice grains. Rinse your hands with a little more water if rice sticks to your hands.
  4. If using 8 ounces beef, chicken, or pork, add 1 tablespoon water, 1 ½ teaspoons dark mushroom soy sauce, and 1 teaspoon vegetable oil to the meat. Mix until all the liquid is absorbed by the meat to tenderize and add moisture. If you're using shrimp, just omit the dark mushroom soy sauce.
  5. Next, mix in 1 teaspoon cornstarch and set aside. We made a version with 8 ounces beef, but you can pick any meat of your choosing or go vegetarian with a 1 teaspoon vegetable fried 4 cups brown rice.
  6. Mixing your sauce ahead of time is much easier than adding everything individually to a hot wok. In a small bowl, mix 2 teaspoons hot water and ¼ teaspoon granulated sugar until dissolved. Stir in ⅛ teaspoon ground white pepper, ½ teaspoon sesame oil, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, and ½ teaspoon MSG if using. Set aside.
  7. Heat the wok until just smoking. Spread 2 tablespoons of vegetable oil evenly around the wok, and add the beaten 2 eggs. Turn the heat down and stir the eggs until scrambled. Transfer back to the same bowl, and set aside.
  8. Heat the wok until smoking. Add 1 tablespoon of vegetable oil. Add the marinated meat to the wok. Spread it out in one single layer, and sear for 30 seconds on each side. Scoop it back into the bowl and set aside.

    1 min

  9. With the heat on high, add the chopped onions to the wok (there should be some 1 teaspoon oil remaining from searing the meat). Cook until translucent. If using fresh ¾ cup carrots, add them at the same time you add the onions. If using frozen carrots, add them after the onions turn translucent. Continue stir frying until the carrots are heated through.
  10. Add the 4 cups cooked brown rice. Your heat should be really high at this point to prevent sticking. Use your metal wok spatula to stir-fry the rice, scraping from the bottom of the wok to prevent sticking. This is an essential technique for fried rice.
  11. Once the 4 cups brown rice is warmed (after 1 to 2 minutes of stir-frying), pour the prepared sauce evenly over the rice. Stir fry for another 1-2 minutes to evenly distribute the sauce.

    3 min

  12. Add in the seared meat. Spread 1 tablespoon of Shaoxing wine around the perimeter of the wok, and give everything a quick stir.
  13. Next, stir in the scrambled 2 eggs. Then, stir in the 1 cup frozen peas until heated through. Toss in the chopped scallions and stir fry for another 15 seconds. Use a clean spoon to taste the rice, and re-season with more 1 ½ teaspoons soy sauce or salt if needed.

    15 sec

  14. Plate and serve immediately.

Nutrition

Per serving

kcal
495
protein
23 g
carbs
58 g
fat
19 g

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