Brown Fried Rice
I love fried rice, and when I make it at home, I usually make brown fried rice because I always keep frozen brown rice stocked in my freezer. Swapping white rice for brown adds fiber, vitamins, and minerals often lost in the milling process of white rice. Its nutty flavor and slightly chewy texture are delicious! This easy side dish is perfect for those nights when you want a takeout-style meal at home. Serve it with your favorite protein like Chicken and Broccoli, Beef and Broccoli or Orange Chicken.
How to Make Brown Fried Rice
This easy fried rice recipe cooks fast, perfect when you don’t have much time. Scroll to the recipe card below for the complete instructions.
Fast: Fried rice is the meal I always turn to when I’m short on time. It cooks in less than 15 minutes! Customizable: It’s great for cleaning out the fridge. Use leftover rice and whatever veggies are about to go bad. Added Veggies! I included extra vegetables, and you can incorporate ingredients, such as scrambled eggs, tofu, chicken, shrimp, or edamame, for more protein. Dietary Restrictions: This brown fried rice is vegetarian, gluten-free (if made with tamari), Weight Watchers-friendly, and dairy-free. It’s also high-fiber with 5 grams of fiber per serving.
If you make this vegetarian fried brown rice, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook! Below is everything you need to make this simple fried rice. See the recipe card below for the exact measurements.
Eggs are found in traditional fried rice and provide protein. Salt and Pepper season the eggs. Vegetable Oil to fry the rice Onions: Use a white or yellow onion and scallions for extra flavor. Aromatics: Minced garlic and freshly grated ginger Brown Rice: The secret to fried rice is to use day-old, cold rice so it fries better. Frozen brown rice also works well. Cauliflower Rice makes the servings larger and increases the fiber and vitamins without adding many calories. Frozen Peas and Carrots are easy veggies to include in fried rice that require no chopping! Sauce: Low-sodium soy sauce and toasted sesame oil improve the flavor.
Variations
Protein: Add chicken, pork, shrimp, or tofu. Allergic to eggs? Omit them. Vegetables: Use extra veggies, like bell peppers, broccoli, or edamame. Gluten-Free Fried Rice: Swap soy sauce for low-sodium tamari or coconut aminos (which is also soy-free and Whole30 approved). Rice: Substitute any long-grain rice, like Basmati or jasmine rice. Spiciness: Serve the vegetable fried rice with sriracha.
Serving Suggestions
For healthier versions of your favorite Chinese takeout dishes, below are some of my recommendations:
Appetizers: Shrimp Egg Rolls, Wonton Soup, Asian Chicken Lettuce Wraps Stir-Frys: Chicken and Broccoli, Broccoli Beef, Pepper Steak, Orange Chicken Grill: Asian Grilled Chicken, Beef and Broccoli Skewers
Storage
Refrigerator: Brown fried rice with egg will last 4 days in an airtight container in the fridge. Freeze it in freezer-safe containers or bags for a couple of months. Reheat: Thaw it in the fridge and microwave it until warm.
More Fried Rice Recipes You’ll Love
House Special Fried Rice Asian Edamame Fried Rice Pineapple Shrimp Fried Rice Salmon Fried Rice Quinoa Fried Rice Thai Fried Rice
