Vegetable Fried Brown Rice
This Vegetable Fried Brown Rice recipe is a perfect option for those looking for a healthy, low-fat, and nutritious meal. Brown rice is a great source of fiber, protein, and complex carbohydrates, which can help you feel full and satisfied for longer periods. By adding a variety of colorful vegetables, you can also increase your intake of essential vitamins, minerals, and antioxidants. This recipe is vegan, gluten-free, and low in fat, making it an ideal choice for individuals with dietary restr
Allergen Information: Contains Soy
Nutrition Facts
Per serving
Energy
81 kcal
Protein
2 g
Carbs
14 g
Fat
3 g
Fiber
2 g
Ingredients
Brown Rice
1 small bowl (100g)
Olive Oil
0.5 tbsp (7.5g)
Chopped Onion
1 small cup (80g)
Clove Garlic, Chopped
2 tsp (10g)
Grated Ginger
1 tsp (5g)
Chopped Carrot
0.5 small cup (50g)
Green Bell pepper
0.5 cup, chopped (50g)
Sweet Corn
0.5 medium cup (50g)
SOYA SAUCE
1 tsp (5g)
Rice Vinegar
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Instructions
Preparation
Rinse the brown rice in water until the water runs clear.
In a pot, add brown rice, water. Mix well.
Bring it to a boil over medium-high heat.
Once it starts boiling, reduce the heat to low and cover the pot with a lid.
Let it simmer for 40-50 minutes until the rice is cooked and the water is absorbed.
Remove the pot from heat and let it rest for 5-10 minutes.
Fluff the rice with a fork.
Cooking Steps
Heat oil in a wok or large pan over medium heat. Add chopped onions, garlic, and ginger and sauté until the onions turn translucent.
Add mixed vegetables and sauté for 3-4 minutes until they are tender but still have a crunch.
Add cooked brown rice, soy sauce, and rice vinegar. Mix well, ensuring the rice and vegetables are coated in the sauce.
Season with salt and pepper to taste.
Cover the wok with a lid and let it cook for 2-3 minutes over medium heat until the flavors are well combined.
Garnish with fresh coriander leaves and serve hot.