Vegetable Fried Brown Rice

Healthy and easy, this is one of the most asked for meals around here. I’m always happy to oblige the request, since it means a simple night of cooking for me!

Just be sure to fire up your rice cooker ahead of time.

Vegetable Fried Brown Rice
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Rice Prep
If you like to eat a lot of brown rice, you might want to consider buying a fuzzy logic rice cooker. They make brown rice as soft and fluffy as the less healthy white variety.

4 rice cooker cups (3/4 cups each) medium grain brown rice
Water
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon hot pepper sesame oil

1. Place the rice in a rice cooker and cover with water. Swish around a couple times and drain out most of the water. Refill and repeat 2 more times.

2. Fill the water to the 4 cup mark on the rice cooker. Add the rest of the ingredients and stir to combine. Hit the start button.

Note: If you don't have a rice cooker, cook rice according to package directions adding in the rest of the rice prep ingredients to flavor.

Fried Rice
1 recipe cooked brown rice
2 eggs w 1/2 teaspoon hot pepper sesame oil
2 tablespoons light colored oil
1 large onion, diced
1 large carrot, cut into thin quarters
1 cup frozen super sweet white corn
1/4 cup soy sauce
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 teaspoons sesame oil
1 cup frozen petite peas
Hot pepper sesame oil to taste

1. Mix eggs with 1/2 teaspoon hot pepper oil. Scramble in a small skillet, chop eggs into small pieces and set aside.

2. In a very large skillet heat the oil over high heat and add the onion, carrot, corn and salt. Sauté until nearly softened. Add the soy sauce and soften the rest of the way. Stir in onion powder, garlic powder, pepper and sesame oil.

3. Add the rice and cook stirring and flipping occasionally until fried and coated. Stir in frozen peas and eggs and cook until peas are warmed through. Taste and add more hot pepper sesame oil, regular sesame oil and/or soy sauce as needed.

Note: This recipe makes enough rice to feed about 8 people. Feel free to cut it in half for a smaller amount. For a vegan version leave out the egg.

Recipe and photograph by Laura Flowers.