Brown is the new white...

Whenever I make rice as a side, I like to cook a lot extra so that I can use the leftovers to make fried rice for my kids. I pretty much stopped using white rice and have made the switch to brown jasmine rice. There are so many more nutrients and fiber in brown rice as well as environmental benefits. I wasn't sure how the kiddies would react to it, but so far so good.

This fried rice is chock-full of veggies. You can eat it as a side but it would be great as a whole meal too. Just throw in a couple extra eggs for more protein. I eat mine with a little Sambal Oelek Chilli Paste.

Oh, and what a joy it was to make this in a wok finally. No rice flying out of the pan!!!

Vegetarian Fried Brown Rice

• 2 carrots (about a cup), peeled and cut into 1/4 inch pieces
• vegetable oil
• kosher salt and freshly ground pepper
• 12 oz asparagus; tough ends trimmed, cut into 1/2 inch to 1 inch pieces
• 3 jumbo eggs, beaten 
• 5 cups (about 2 cups of uncooked rice) of COOKED brown rice
• 1/4 cup of water (if you are using cold, leftover rice)
• 3 stalks of green onion, thinly sliced
• 1 tsp chopped garlic
• 2 tablespoons low-sodium soy sauce
• 1 tbsp butter

Put carrots in a glass bowl, add a few tablespoons of water and cover with  plastic wrap. Cook on high for a couple minutes. If you want them more tender, throw them back for a little longer. Set aside.

Heat wok over medium-high heat. When it is hot, add 1/2 tablespoon of oil and the asparagus. Cook for 3 minutes, stirring occasionally. Set aside in a bowl.

Add another tablespoon of oil, the eggs and a 1/4 teaspoon of salt and stir quickly for 30 seconds. Add the rice, green onion, garlic, (1/4 cup of water if your rice is cold and on the harder side) and keep stirring it around for about 4 minutes or until the rice has softened and everything is well combined.

Add soy sauce, butter, carrots and asparagus and stir well for one more minute. Season to taste with salt and pepper if needed.


Cool Tools:

14-Inch Pro Chef Wok Set by Joyce Chen