Stir-Fried Brown Rice with Vegetables and Ginger

This stir-fried brown rice with vegetables and ginger is an easy main course for lunch, as well as a delicious side dish for a multi-course dinner. 

It's a great dish to make when you want to use up those last carrots and mushrooms in your vegetable bin along with leftover day old brown rice you have in the fridge. 

You can also toss in any other lonely vegetables at the bottom of your bin if you like, such as a celery stalk, chopped leeks, some corn kernels, and any leftover peas or green beans. 

Ingredients:

This stir-fried brown rice is made with ingredients that are easy to find too.... no special trips to the specialty grocery store. 

All you need is cooked brown rice prepared the day before and refrigerated, two eggs, carrots, shiitake mushrooms, scallions, and pine nuts. 

I had pine nuts in my freezer, which I toasted in the toaster oven, but you can use chopped toasted cashews, pecans, or almonds if that is what you have.

The seasonings include fresh ginger, crushed red pepper flakes, soy sauce, vegetable broth, salt, and white pepper.

This is also great main course option for any of your guests who may be vegetarian. Plus, it's very filling. 

Procedure:

Make the rice the day before and refrigerate it overnight in keeping with the theme of throwing a bunch of leftovers into the wok to create a delicious impromptu masterpiece.

In fact, anytime you want to make fried rice, you definitely should use leftover rice from the refrigerator. It makes such a difference in the texture of the rice. As Grace Young describes in her book, Stir-Frying to the Sky's Edge, cooked rice makes a wonderful canvas for a variety of ingredients you have on hand.

When you are ready to make the rice, set up your mis en place. 

First, heat your wok over high heat and swirl it with oil. 

Next, cook the eggs into a thin pancake and then remove the cooked eggs to a plate to chop up and re-add later to the rice. 

After that, add some more oil to your wok and cook the ginger and crushed red pepper flakes for just a few seconds before adding the vegetables and the broth. Add the scallions and rice and break it up with a spatula before stir-frying for about two to three minutes. 

Finally, add the pine nuts, soy sauce, salt, pepper, and the chopped egg pieces and stir for an additional 30 seconds to a minute. 

At first I though the dish would be fairly simple tasting. There's no garlic, bean sauce, rice wine, and all of the other ingredients that I have amassed that come together magically in stir-fry recipes. 

However, with the first taste, I noticed the ginger combined with the peppers and all of the other ingredients melding together to create an amazing burst of flavor.

This rice is so good. Trust me.

Equipment You May Need:

While you can use a twelve inch skillet to make this rice, I love using my 14-inch well-seasoned carbon steel wok. It's so easy to toss ingredients and control the heat. 

Once your wok has been seasoned, it is pretty much nonstick too. I was able to fry the thin egg "pancake" in my wok without it sticking! It worked better than Teflon.

For stir-frying, you can use a stir-fry spatula. I have one, but I typically like using my fish spatula instead because it's so thin and the handle is shorter. Another great option is a wooden spatula, which is especially helpful for preserving the seasoned patina of your wok. 

It's up to you. Use whatever spatula makes you most comfortable. 

More Fried Rice Recipes You May Also Enjoy:

Quick Shrimp Fried Rice

Chinese Cuban Fried Rice

Kimchi Fried Rice

Chicken and Seafood Fried Rice

Zucchini Fried Rice

Rice Dishes from the Sunday Funday Group:

• Herby Garlic Rice from Amy's Cooking Adventures
• Mexican Rice from Mayuri's Jikoni
• Pineapple Rice Salad from A Day in the Life on the Farm
• Quick Mushroom and Onion Rice from Palatable Pastime
• Stir-Fried Brown Rice with Vegetables and Ginger from Karen's Kitchen Stories
• Varicha Tandalacha Sheera/ Bhagar Sheera from Sneha's Recipe

Stir-Fried Brown Rice with Vegetables and Ginger

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 30 MinInactive time: 8 HourTotal time: 8 H & 45 M

This stir-fried brown rice with vegetables and ginger is an easy main course for lunch, as well as a delicious side dish for a multi-course dinner.

Ingredients

• 1 cup uncooked brown rice, plus
• 2 teaspoons plus 2 tablespoons peanut or vegetable oil
• 2 large eggs, beaten
• 2 tablespoons minced fresh ginger
• 1/4 teaspoon red pepper flakes
• 1 cup 1/4 inch diced raw carrots
• 4 ounces fresh shiitake mushrooms cut into 1/4 inch dice
• 1/2 cup vegetable broth (can substitute chicken broth)
• 1/2 cup chopped scallions, plus more for garnish
• 1/4 cup pine nuts, toasted
• 2 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper

Instructions

1. Prepare the brown rice according to the package directions. Fluff with a fork and let cool. Cover and refrigerate overnight.
2. Heat the wok over medium high heat until a bead of water evaporates within 2 seconds of dropping it in the wok. Drizzle in the 2 teaspoons of oil along the sides of the wok and swirl to make sure to coat the bottom of the wok. Add the egg and cook for about a minute, tilting the pan to create a thin "pancake." Flip the egg over and cook for an additional 5 seconds. Transfer the egg to a plate and cut it into one-inch pieces. Set aside.
3. Swirl in another tablespoon of oil into the pan and add the ginger and red pepper and cook for 10 seconds. Add the carrots and mushrooms and cook, stirring, for 30 seconds. Add the broth, and cook, stirring, for an additional minute, until the broth has nearly evaporated.
4. Add one more tablespoon of the oil and add the scallions and rice. Break up the rice with your spatula and stir-fry for 2 to 3 minutes.
5. Add the pine nuts, soy sauce, salt, white pepper, and the reserved egg, and stir fry to heat through. Garnish with a few fresh scallions. Serve.

Nutrition Facts

Calories

382

Fat (grams)

19 g

Sat. Fat (grams)

3 g

Carbs (grams)

45 g

Fiber (grams)

4 g

Net carbs

41 g

Sugar (grams)

3 g

Protein (grams)

10 g

Cholesterol (grams)

93 mg

https://www.karenskitchenstories.com/2015/05/peppery-vegetarian-rice-wok-wednesdays.html

Karen's Kitchen Stories

rice, stir-fry

Side dish

Chinese

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Recipe adapted from Stir-Frying to the Sky's Edge

Originally published May, 2015. Updated July, 2023.