Healthy Basmati Fried Rice

Fried rice is a classic comfort food, but it doesn't have to be unhealthy. This recipe for Basmati Brown Rice Fried Rice offers a healthier twist on the traditional dish, packed with nutritious ingredients and bold flavors.

5 from 1 vote

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Course: Al La Carte, Dinner, Lunch

Cuisine: American, Asian, Chinese

Keyword: Best Basmati Brown Rice Recipes, Best Fried Rice Recipe, Brown Rice Fried Rice, Chinese fried rice recipe, Egg Fried Rice Recipe, Low-calories fried rice, Vegetable Fried Rice Recipe

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: People

Calories: 524kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 Deep saute skillet or
1 wok

Ingredients

3 tablespoons avocado oil
3 large eggs beaten

For the Vegetales:

2 large organic carrots peeled and diced small
1 medium head broccoli cut up into small florets and dice some of the soft stems
2 cups finely sliced cabbage
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Aromatics:

1 tablespoon freshly grated ginger
1 tablespoon freshly grated garlic
1 tablespoon thyme leaves chopped if needed
OPTIONAL: 2 fresh cayenne peppers, chopped finely

For the Sauce:

2 tablespoons soy sauce
2 teaspoons sesame oil

For the Rice:

5 cups cooked basmati brown rice plain
1 small bunch scallions finely chopped

Get Recipe Ingredients

Instructions

Scramble Eggs:

In a wok or deep skillet, heat the avocado oil over medium heat. Quickly scramble the eggs, soft. Remove and set aside.
3 tablespoons avocado oil, 3 large eggs

Cook Aromatics and vegetables:

In the same skillet, over medium high heat, add the carrots and broccoli. Season with a pinch of salt and freshly ground black pepper. Cover the pan and steam the veggies for 1 to 2 minutes, just until al dente.
2 large organic carrots, 1 medium head broccoli, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
In a small pinch bowl, combine the soy sauce and sesame oil.
2 tablespoons soy sauce, 2 teaspoons sesame oil
Add in the ginger, garlic, thyme leaves and hot peppers, if using. Pour in 1 teaspoon of the soy sauce sesame oil mixture. Mix and cook 30 seconds until fragrant.
1 tablespoon freshly grated ginger, 1 tablespoon freshly grated garlic, 1 tablespoon thyme leaves, OPTIONAL: 2 fresh cayenne peppers, chopped finely
Add in the cabbage. Mix and cook 30 to 60 seconds.
2 cups finely sliced cabbage

Finish the Dish:

Add the cooked basmati brown rice and soy sauce, sesame oil mixture and scrambled eggs. Toss the rice with the vegetables until the rice is fully coated with the soy mixture. Mix in some of the scallion. Transfer to a serving bowl and garnish with the remaining scallions. Enjoy!
5 cups cooked basmati brown rice, 1 small bunch scallions

Video

Nutrition