It feels like an oxymoron to call something healthy and then say it’s fried. Truth be told, it really isn’t fried. You just wouldn’t know what to compare it to otherwise!
I was never a fan of the restaurant version of fried rice. Not sure what I didn’t like about it, I just know I preferred plain rice. This was one of The Hubster’s favorite dishes, so I almost felt obliged to make it. And boy, am I glad I did. I’m pretty sure I’m a bigger fan of fried rice now.
This recipe is totally flexible, a great way to use up leftover brown rice, and can be adapted to your preferences (add in chicken, beef, shrimp, additional veggies, etc.
The best part? It only takes about 15-20 minutes to make. From start, to finish.
A healthier take on the Chinese restaurant favorite, fried rice.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 2 cups cooked brown rice
- 2 tbs oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-2 carrots, chopped
- 1/2 cup snap peas or snow peas (or both), chopped
- 1/2 cup frozen peas
- 1 can (sliced or diced) water chestnuts
- 1/4 cup tamari or soy sauce
- 2 eggs + 1 tbs tamari or soy sauce, slightly beaten
- If you are making fresh rice, make sure to cook ahead and allow to cool to room temperature.
- Heat oil in wok over medium-high heat.
- Add garlic and onion and saute until onions are translucent, approximately 5 minutes.
- Add carrots, snap or snow peas, and peas and saute until vegetables are bright, 3-5 minutes.
- If using, add egg and soy sauce mixture, stir until egg is cooked. 2-3 minutes.
- Add rice and 1/4 cup tamari or soy sauce. Stir until heated through.
- Serve and enjoy!
Nightshade free, dairy free, wheat free*, gluten free*, and corn free.
*If you avoid wheat and gluten, make sure to use Tamari or Bragg’s Liquid Aminos instead of regular soy sauce.