The best way to make fried rice is with chilled rice, so if you have leftover brown rice, use it in these recipes. Or go ahead and cook some rice the night before, and refrigerate it in an airtight container.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
3 mins
cook:
6 mins
total:
9 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat sesame oil in large nonstick skillet over high heat. Add carrot and next 3 ingredients, and stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and water; cook until thoroughly heated.

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Chef's Notes

Use instant brown rice to save time—it's ready in 10 minutes.

Source

Cooking Light Superfast Suppers

Nutrition Facts

234 calories; calories from fat 20%; fat 5.1g; saturated fat 0.7g; mono fat 1.4g; poly fat 1.1g; protein 7.6g; carbohydrates 38.4g; fiber 3.1g; cholesterol 53mg; iron 0.8mg; sodium 572mg; calcium 15mg.
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