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Chinese Vegetable Fried Brown Rice

Open your mind to a better breakfast.  Sweet breakfasts don't suit everybody.  Many of us prefer a savory start to the day.  With cooked brown rice on hand preparation is only few minutes.  This dish works as a one-dish lunch or dinner too.

From Feeding the Young Athlete (by Cynthia Lair; Readers to Eaters, 2012)

4 cups cooked brown rice
2 or 3 eggs
1 carrot, diced into ¼" pieces
½ cup peas
2 tablespoons high-heat vegetable oil
1 teaspoon toasted sesame oil
½ teaspoon salt
Freshly ground black pepper
2 tablespoons tamari (soy sauce)
2 green onions, sliced
Hot pepper sesame oil (optional)

Using cooked brown rice that is a day or two old is best.  The drier texture works well.   Brown rice can simmered or cooked in a rice cooker (watch here).

  1. Break open eggs into a small bowl and whisk with a fork.
  2. Prepare carrot and measure out peas
  3. Heat a wok or a large skillet to medium high.  Add about 2 teaspoons of oil and use a heat-proof spatula to evenly coat the bottom of the pan.
  4. Add eggs.  Once the bottom begins to set fold the egg in on itself, scooping up from the bottom of the pan several times, until it is softly cooked.  Put the cooked eggs on a small plate.  Using two knives, cut into very small pieces.  Set aside.
  5. Remove any food pieces from the work.  Turn the heat up a little higher.  Add two more teaspoons of oil.  Then add diced carrot and peas.  Keep them moving and stir-fry until carrot is tender.  Remove and set aside.  
  6. Add the remaining oil and sesame oil of choice to wok.  Add in the brown rice a little at a time, stirring constantly.  If you like a crisp edge on your rice, turn the heat up and let it cook for a minute or two before flipping.  
  7. Once the rice has been thoroughly heated add the cooked egg pieces, cooked carrots and peas, salt and pepper and mix as all continues to cook.  Add tamari and scallion and stir again several times.  Serve immediately. Dragon types like to top rice with several drops of hot pepper oil.

Preparation time: 7-10 minutes
Makes 4 servings

Copyright 2011, C. Lair, Original recipe


Loren Kaplan
Wow, how funny, I just made this last night! I used napa cabbage and peas (no carrots). I do the egg method the way my mom always did (I think it's from Joy of Cooking). It's really easy. You cook the veggies and rice, and then when they are just about ready, you scoot them around the edge of the pan so there is a big hole in the center. You put the (scrambled) eggs in the center area, and cook until they are starting to firm up. Then you just mix everything together. Works like a charm!
February 29, 2012, 9:22 pm

Gary H.
That looks pretty yummy. And easy, lol. I like easy! (I think its Steves younger brother who came to visit on a break from college, where hes in his sixth year of study to become a dog walker/tree farmer.)
February 29, 2012, 9:57 pm

kyndale pease
my hearts a thumpin' :)
February 29, 2012, 10:31 pm

Maddie R.
Oh my gosh, I love the interruptions, and so far this is my favorite one!Maybe the guy is the husband's friend? Also, I was wondering what he was drinking,I bet even he doesn't know!
March 1, 2012, 5:13 pm

Susanna Yazzie
Wow, who knew that stir frying could be so hot! I want to cook in your kitchen! Please, please. I'll be really good....
March 1, 2012, 6:12 pm

Susan M.
I am hoping he's the genie conjured up by cooking this dish 'cause I am making it tonight! Swweeet!
March 1, 2012, 7:58 pm

Sara Walker
omg...Cynthia, you rock! I laughed so hard, out loud this morning. It might just be my favorite;) Thank you. It was so sweet. Now, I will try this one this weekend! btw...great apron
March 2, 2012, 11:28 am

Anne Welsbacher
OH dear! We will find out, right? I'm thinking Grandpa is involved somehow... oh, yeah, the recipe looks great too. :-) That egg thing - bet that's a better way to do my pad thai than how I do it too...
March 2, 2012, 12:16 pm

Callie West
My kind of breakfast! PLEASE TELL ME what is that excellent spatula you used for this - w/green silicone? so is it suitable for high temp. wokking? And your favorite wok size? and favorite manufacturer for carbon steel woks? Thanks!!!
March 4, 2012, 5:43 pm

Cynthia Lair
Callie, Glad you like it! I will copy and paste hot links to the products you mentioned within the recipe. Look for the word wok and spatula in RED! Be sure to season the wok - see our how to season a cast iron skillet video because it is the same procedure. Happy stir fry!
March 4, 2012, 6:12 pm

nina bean
so funny ! ty...( i did think it would have been to funny if he grabbed your eggs and started to eat them.)
March 5, 2012, 2:53 am

Marlee Richter
My kids (who are not brown rice lovers) have been gobbling this up for breakfast the past two mornings and saving enough so they could take it in their lunch! They love to watch your videos. We are on pins and needles about your mystery man, although my husband is extremely concerned that there's an unknown man in your house at all! (and I was admiring your fancy spatula, too...)
March 6, 2012, 10:05 am

Heather Weinert
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
March 8, 2012, 1:53 pm

Christine DeSavino
HI-LARIOUS!!! And the recipe looks easy and delicious too! ;)
November 25, 2012, 4:24 pm

Joe Guppy
I made this a couple nights ago and it was fantastic! I've tried to make fried rice many times and it always came out wet. Cynthia showed me the secret! Thanks!!
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