Fried Brown Rice

This recipe looks complex but it’s fun and not that hard!

In a small capacity pressure cooker, add

2 cups brown short-grain rice
3 2/3 cups water.

Close the cooker and turn heat to medium high.  After the first blast of steam, turn the heat to medium low and cook for 20 minutes (this will vary by cooker, check the manufacturer’s instructions).

While the rice cooks, add

1T canola or peanut oil

To an enormous skillet or wok on rocket-hot high heat. Then add, one at a time:

6 green onions, white part only
2 carrots, diced
8 ounces shiitake mushrooms, sliced
2 cups snow pea pods, strung and cut into thirds (or sub 1 cup green peas)

After each addition, stir and allow the vegetable to sauté to dark golden. In the meantime, in a glass measuring cup, add

2T corn starch
1/3 cup soy sauce
1t toasted sesame oil
1T freshly grated ginger
1T finely minced garlic
2t five spice powder
1t hot chili flakes
1 1/3 cups water

Stir vigorously to combine.  Put in microwave on high for two minutes.  Remove; stir.  Put back in microwave 2 more minutes; remove and stir.  Repeat until the mixture is no longer cloudy and starch has gelled.

Now that veggies are nicely seared, deglaze the pan with

½ c sake or 1/3 c Coca-Cola (no I’m not kidding).

Add the finished rice to the vegetables.  Stire to combine; push aside and, with the pot still on very high heat, add

3 eggs, lightly beaten.

Stir to scramble.  When eggs are loosely scrambled, turn off heat, stir to combine, and add the soy glaze to the rice and vegetables.  Serve immediately, garnished with the green parts of the onions.

This recipe is a meal in itself.  I add tofu to crank the protein on occasion.  The first time I made this, it was a mess, trying to manage a rice, sauce, and veggies.  The best advice is make-ahead to start: the rice can be pre-cooked a day ahead, and the veggies should all be chopped well in advance.  You can even pre-scramble the eggs if you like.  But once you have done this a few times, you will see that it is a fun and easy meal, full of vitamins and flavor!

A note on the Coca-Cola: don’t laugh.  It is a fantastic way to deglaze a pan for a stir-fry of any kind, especially if you want to avoid alcohol.  It’s basically sugar, citrus, and spices; these are core elements of teriyaki anyway.

Per 1 ½ cup serving (please note these are estimates, not a diet plan):

Calories: 314
Fat: 6.9 g
Carbohydrates: 52.6 g
Protein 9.5 g
Fiber: 2.6 g
Prep time: 25 min (most in advance)
Cook time: 25 min
Taste: [rate 5]
Ease: [rate 2]

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