Fried Brown Rice
2 eggs, beaten
2 cups cooked, cooled brown rice
1 tablespoon toasted sesame oil, plus more for drizzling
2 carrots, sliced thinly
1 zucchini squash, sliced thinly
1 cup chopped green beans
2 scallions, chopped (about 1/2 cup)
1 cup sliced crimini mushrooms
2 tablespoons minced fresh ginger
4 tablespoons soy sauce
1 tablespoon brown sugar
In a small bowl, whisk together the soy sauce and brown sugar until the sugar is dissolved. Pour into the pan.
Add the scrambled egg to the pan and mix everything well.
I don't speak Chinese. Not Mandarin, not Cantonese. But I do know that the loose translation for "Good God that's good" is a piping hot bowl packed full of this homemade fried rice. It's loaded with a rainbow of caramelized vegetables, nutty, toasted brown rice, and fluffy scrambled egg. Each forkful is soaked in a sweet and spicy ginger-brown sugar-soy sauce.
Modify the recipe to incorporate whatever vegetables or proteins you like, but try not to substitute the toasted sesame oil. Using this rich amber oil is really crucial. The flavor is unmatchable- deep and smoky, cozy and warm.
Saturday, May 29, 2010 - 10:00am
May 31, 2010
Saw this advertised (in a Facebook post) as "dinner in 15 minutes". It's only a 15-minute recipe if you have leftover cooked brown rice on hand.