Easy One-Pan Fried Brown Rice with Vegetables
30 minutes
1261 reads
About Easy One-Pan Fried Brown Rice with Vegetables
Craving a quick, healthy, and flavorful meal? This One-Pan Fried Brown Rice recipe is your go-to solution for busy weeknights! Packed with vibrant vegetables and savory soy sauce, it's a delicious and satisfying dish that's surprisingly easy to make.Forget complicated cooking processes – this recipe simplifies everything. With minimal cleanup and maximum flavor, this fried rice is perfect for those days when you want a wholesome meal without spending hours in the kitchen. Whether you're a seasoned chef or a beginner cook, this recipe will empower you to create a restaurant-quality meal in minutes. Get ready to impress yourself and your loved ones!
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30 days of Indian vegetarian meals planned for you. Recipes, a Grocery List and a Fridge Chart included. Just open the plan and cook.
See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Rice
- 2 cups Rice brown, organic, rinsed thoroughly
- 2 cups Water
- 1 tsp Salt
- 1 tsp Vegetable Oil
For the Fried Rice
- 1.5 tbsp Olive Oil
- 8-10 clove Garlic minced
- 1/2 medium Onion finely chopped
- 1 medium Carrot finely chopped
- 1/2 medium Cabbage finely chopped
- 1/2 medium Bell Peppers capsicum, finely chopped
- 5 florets Broccoli
- 1 tbsp Soy Sauce
- 1 tsp Pepper black, ground
- 1 tsp Sesame Oil optional, for extra flavor
Instructions
Prepare the Rice
- Wash the brown rice thoroughly and soak it in water for 30 minutes.
- In a saucepan, combine the soaked rice, 2 cups of water, 1 teaspoon of salt, and 1 teaspoon of vegetable oil.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the water is absorbed.
- Remove from heat, fluff with a fork, and set aside to cool.
Sauté the Vegetables
- Heat olive oil in a large wok or skillet over medium heat.
- Add minced garlic and sauté for about 1 minute, until fragrant.
- Add the chopped onion, carrot, cabbage, bell pepper, and broccoli. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
- Season with salt and black pepper to taste.
Combine and Serve
- Add the cooked brown rice to the wok with the vegetables.
- Stir in soy sauce and sesame oil (if using). Gently combine everything until well mixed.
- Serve hot and enjoy!
Recipe Notes
Expert Tips for Perfect Fried Brown Rice
- For extra flavor, add a splash of sesame oil at the end.
- Feel free to add other vegetables you enjoy, such as peas, mushrooms, or zucchini.
- If you prefer a crispier rice, you can lightly toast the cooked rice in a dry pan before adding it to the vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe Video
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Recipe Nutrition
Calories: 798kcalCarbohydrates: 168gProtein: 18gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 325mgPotassium: 1019mgFiber: 11gSugar: 7gVitamin A: 11923IUVitamin C: 71mgCalcium: 161mgIron: 5mg
Richa Gupta
Articles: 214
3 Comments
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This looks divine! Can’t wait to make it.
Looks so flavorful! Thanks for posting.
This looks so inviting! Thank you.