Wholesome and delicious basmati brown rice elevates a classic stir-fry dish.
In this nutritious fried rice recipe, we elevate a classic dish by incorporating wholesome ingredients without compromising flavor. Cooked basmati brown rice takes the spotlight, providing fiber and essential nutrients.
The process begins by cooking the brown rice in a flavorful porcini mushroom broth. Importantly, the rice can be prepared up to a day in advance. However, the rice can be cooked and quick cooled in the refrigerator.
We kick off this nutrient-packed brown rice stir-fry flavor profile by scrambling eggs seasoned with salt and freshly ground black pepper – set aside. The elevated flavors, continues with heating a duo of heart healthy avocado and sesame oils in a cast iron wok. Moreover, these oils add richness and depth to the dish.
Further, a colorful array of vegetables join the mix, including diced onions, red bell pepper, broccoli, carrot, fresh ginger and garlic. These ingredients are meticulously cut into bite-sized pieces ensuring a harmonious blend of textures.
Importantly, to spice things up in this nutrient-packed brown rice stir-fry, wiri wiri or habanero peppers are introduced, leaving a touch of heat. Additionally, cumin amplifies the savory notes, creating a well balanced palate. Furthermore, to maintain the dish’s moisture a small amount of water adds to the stir-fry steam process. Hence preventing dryness and ensuring a succulent result. Brilliantly, scallions, soy sauce and a generous handful of fresh cilantro leaves completes the ensemble, infusing vibrant flavors.
This revitalized fried rice is not just a feast for the taste buds but also a visual delight with its colorful medley of ingredients. As a finishing touch, garnish with diagonally cut chives and a splash of lime juice, adding a hint of freshness.
How to make this nutrient-packed brown rice stir-fry vegan and vegetarian friendly?
Moreover, this nutrient-packed brown rice stir-fry easily elevates into a vegetarian dining experience. Specifically, with this upgraded fried rice recipe, firm tofu takes center stage alongside nutrient-packed basmati brown rice. Importantly, when using tofu, freeze it first. Defrost in fridge and squeeze out excess water. Season with porcini mushroom powder for a burst of umami flavor. A tablespoon or two corn starch added with salt and freshly ground black pepper adds to creating a crispy texture.
How to serve this flavor-packed fried rice?
First and foremost, this elevated nutrient-packed brown rice fried rice works perfectly as a standalone recipe. Each serving packs on a rich amount of protein, fiber, vitamins A and C. Hence, serve as a light but totally filling lunch. For a hearty dinner, serve with a side of salmon, like this easy to make flavorful salmon steak. Or serve with this incredible no-fuss sesame soy roasted chicken. Better yet, add a fancier flare with our soy sauce braised duck legs.
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Nutrient-Packed Brown Rice Fried-Rice
Equipment
- 1 carbon steel wok (Optional)
Ingredients
FOR THE BROWN RICE
- 2 1/2 cups water
- 2 teaspoons porcini powder
- 1 1/4 cups basmati brown rice
- 1 teaspoon salt
FOR THE EGGS
- 3 large eggs
- 1 pinch kosher salt
- 1 pinch freshly grond black pepper
- 2 teaspoons avocado oil
FOR THE VEGETABLES
- 2 teaspoons avocado oil
- 2 teaspoons sesame oil
- 1/2 medium onion peeled and diced small
- 1 small red bell pepper seeded and diced small
- 1 small head broccoli cutup into bite sized pieces
- 1 medium carrot peeled and diced small
- 1 teaspoon fresh ginger finely minced
- 1 teaspoon fresh garlic finely minced
- 1/2 teaspoon ground cumin
- salt and freshly ground black pepper to taste
- 5 – 6 wiri wiri pepper Substitute: 1/2 to 1 habanero pepper
- 1 – 2 tablespoons water
- 2 tablespoons soy sauce use a good quality
- 1/2 cup fresh cilantro leaves packed
- 1 tablespoon fresh chives cut diagonally (Optional for garnish)
Instructions
FOR THE RICE
- Add the water to a 2 to 3 quart saucepan.2 1/2 cups water
- Whisk in the porcini mushroom powder.2 teaspoons porcini powder
- Rinse and drain the basmati brown rice – 2 to 3 times.1 1/4 cups basmati brown rice
- Add brown rice to the porcini mushroom liquid
- Add salt. Stir. Bring to a boil. Cover with a tight lid. Reduce heat to low. Simmer until all liquid is absorbed – 30 to 35 minutes.1 teaspoon salt
- Let rest covered for 10 minutes. Remove cover and fluff. Allow the rice to quick cool in the freezer.Note: The rice can be made up to a day in advance and refrigerated.
FOR THE EGGS
Preheat wok (especially if using the cast iron wok)
- Crack the eggs into a medium bowl3 large eggs, 1 pinch kosher salt, 1 pinch freshly grond black pepper
- Season with a pinch of salt and freshly ground black pepper to taste. Whisk together thoroughly
- Add the avocado oil to the hot wok.2 teaspoons avocado oil
- Add the eggs to the hot oil. Quick fry/scramble the eggs – soft scramble. Remove the eggs to a plate and set aside.
LET'S COOK THE VEGGIES AND BRING THE DISH ALL TOGETHER:
- Add the avocado and sesame oils to the same hot wok.2 teaspoons avocado oil, 2 teaspoons sesame oil
- Add the diced onion. Give it a quick stir.1/2 medium onion
- Add the red bell pepper, broccoli and carrots. Give it a quick stir.1 small red bell pepper, 1 small head broccoli, 1 medium carrot
- Season with salt and freshly ground black pepper. Add the cumin, 1/2 of the scallions ginger and garlic. Add in 1 tablespoon of the soy sauce. Quick stir,1 teaspoon fresh ginger, 1 teaspoon fresh garlic, 1/2 teaspoon ground cumin, salt and freshly ground black pepper to taste
- Add in hot peppers if using and 1 to 2 tablespoons water. Quick stir frequently for 4 to 5 minutes until the broccoli starts to look bright green.Note: The water will help to steam the veggies perfectly.5 – 6 wiri wiri pepper, 1 – 2 tablespoons water, 2 tablespoons soy sauce
- Add the cooled brown rice, remaining soy sauce, cooked eggs, remaining scallions. Stir to combine thoroughly.
- Add in the cilantro and chives if using. Mix to combine. Turn off the heat. Plate and serve as is or add a side of protein (I like to serve with a side of broiled salmon)1/2 cup fresh cilantro leaves packed, 1 tablespoon fresh chives
Nutrition
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