Brown Fried Rice
Whenever I have leftover brown rice in the refrigerator, this is one of the first things I make. It’s quick, uses ingredients I almost always have on hand, and comes together in one wok in about 20 minutes. Skip the takeout and make this instead.
Why You Will Love This Recipe
This brown fried rice proves you don’t need a long list of ingredients to make a meal that’s full of flavor. It’s a great way to turn leftover rice into something everyone will look forward to, whether you’re serving it as a quick vegetarian dinner or alongside your favorite stir-fry or grilled protein.
- Made in one wok or skillet for easy cleanup.
- Ready in about 20 minutes for an easy weeknight meal.
- A delicious way to use up leftover brown rice.
- Made with simple pantry staples and everyday ingredients.
- Easy to customize with your favorite vegetables or add cooked chicken, shrimp, pork, or steak.
- Naturally vegetarian as written, making it a hearty meatless option.
Ingredients Needed
For the Fried Rice
- Cooked brown rice: Day-old, chilled brown rice is ideal because it stays firm and fries up perfectly without becoming mushy.
- Vegetable oil: A neutral oil with a high smoke point for stir-frying.
- Eggs: Add protein and the classic texture you’d expect in fried rice.
- Frozen peas and carrots: An easy shortcut that adds sweetness, color, and texture.
- Garlic: Finely chopped garlic brings plenty of savory flavor to the dish.
- Green onions: Cook the white and light green parts first, then stir in the dark green tops just before serving for a fresh pop of flavor.
For the Sauce
- Dark soy sauce: Adds rich color and deep, savory umami flavor.
- Light soy sauce: Adds the salty, savory flavor that seasons the fried rice without overpowering it.
- Fresh ginger: Adds a bright, slightly spicy flavor that complements the soy sauces.
- Sriracha: Adds a mild kick and a touch of tanginess without making it overly spicy.
- Toasted sesame oil: A little goes a long way, adding that signature nutty flavor that makes fried rice so good. We actually like a lot in ours!
To Finish
- Kosher salt and freshly ground black pepper: Season to taste before serving.
See the recipe card below for the full ingredient list and complete instructions.
How To Make Brown Fried Rice
Homemade brown fried rice comes together quickly, so it’s best to have everything prepped before you start cooking. Once the wok is hot, the recipe moves fast. Mix the sauce first, have your ingredients ready to go, and you’ll have dinner on the table in about 20 minutes.
Step 1: Make the Sauce
In a small bowl, whisk together the dark soy sauce, light soy sauce, Sriracha, sesame oil, and grated ginger until well combined. Set aside.
Step 2: Scramble the Eggs
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and cook, gently stirring, until just set. Transfer the eggs to a plate and set aside.
Step 3: Cook the Aromatics
Add the remaining tablespoon of vegetable oil to the wok. Stir in the finely chopped garlic and the white and light green parts of the green onions. Cook for about 30 seconds, stirring constantly, until fragrant.
Step 4: Add the Vegetables and Rice
note
Take a minute to break apart any clumps of cold brown rice before it goes into the wok. Brown rice separates much more easily than cold white rice, so this only takes a minute and helps every grain fry evenly.
Add the peas and carrots and cook for about 2 minutes. Stir in the cold cooked brown rice, breaking up any clumps with your spatula. Cook for 3 to 4 minutes, stirring frequently, until the rice is heated through.
Step 5: Add the Eggs
Return the scrambled eggs to the wok and toss everything together until evenly combined.
Step 6: Add the Sauce
Pour the prepared sauce over the rice mixture. Toss until the rice is evenly coated and the sauce is fully absorbed.
Step 7: Finish and Serve
Stir in the dark green tops of the green onions. Taste and season with kosher salt and freshly ground black pepper as needed.
Step 8: Serve and Enjoy
Serve hot as a meatless main dish or alongside your favorite stir-fry, grilled chicken, or steak.
This is a perfect, easy fried rice recipe on its own. But turning a leftover brown rice recipe into a homemade fried rice recipe makes it even better. It’s quick, easy, packed with flavor, and cleanup is a breeze.
Tips
- Use cold, leftover rice. Freshly cooked rice holds too much moisture and can turn mushy. Chilled rice fries much better and gives you the best texture.
- Prep everything before you start. Fried rice cooks quickly, so have your sauce mixed and all of your ingredients chopped and ready to go before heating the wok.
- Use a hot wok or large skillet. Medium-high heat helps the rice fry instead of steam and gives it those delicious lightly toasted bits.
- Don’t overcook the eggs. Cook them just until they’re set since they’ll go back into the wok for a minute at the end.
- Taste before adding salt. The soy sauces add plenty of saltiness, so give the fried rice a taste before seasoning with kosher salt and black pepper.
- Make it your own. This recipe is a great starting point. Add cooked chicken, shrimp, pork, steak, mushrooms, broccoli, bell peppers, or any vegetables you need to use up.
Variations
- Add a protein: Turn it into a complete meal by adding cooked chicken, shrimp, pork, steak, ham, or tofu.
- Switch up the vegetables: Try broccoli, mushrooms, bell peppers, snap peas, edamame, corn, or baby spinach in place of or in addition to the peas and carrots.
- Turn up the heat: Add extra Sriracha, a drizzle of chili crisp, or a pinch of crushed red pepper flakes if you like your fried rice on the spicy side.
- Add more flavor: Stir in a splash of oyster sauce or a little hoisin sauce for a slightly different twist.
- Try a different rice: Leftover jasmine, basmati, or long-grain white rice all work well if that’s what you have on hand.
- Finish with a garnish: Sprinkle on toasted sesame seeds, extra sliced green onions, or a drizzle of toasted sesame oil just before serving.
FAQs
You can, but leftover brown rice works much better. Chilling the rice helps remove excess moisture, allowing it to fry instead of steam. If you only have freshly cooked rice, spread it on a baking sheet and refrigerate it until completely cool before using.
The most common cause is using warm or freshly cooked rice. Too much moisture prevents the rice from frying properly. Using cold, day-old rice and cooking over medium-high heat will give you the best texture.
Yes. Brown fried rice keeps well in an airtight container in the refrigerator for up to 4 days. Reheat it in a skillet over medium heat or in the microwave until hot.
Yes. Let the fried rice cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Yes. As written, this brown fried rice is vegetarian since it contains eggs but no meat. If you’re serving vegans, simply omit the eggs and double-check that your soy sauce and other ingredients align with their dietary preferences.
More Delicious Rice Recipes
Brown Fried Rice Recipe
Ingredients
For The Fried Rice
- 4 cups cooked brown rice cold
- 2 tablespoons vegetable oil divided
- 2 large eggs lightly beaten
- 1 ½ cups frozen peas and carrots thawed
- 4 cloves garlic finely chopped
- 3 green onions sliced (white and green parts separated)
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 pinch MSG optional, but recommended
For The Sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Sriracha
- 2 teaspoons toasted sesame oil
- 1 teaspoon grated fresh ginger
Instructions
- In a small bowl, whisk together the dark soy sauce, light soy sauce, Sriracha, toasted sesame oil, and grated ginger. Set aside.1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon Sriracha, 2 teaspoons toasted sesame oil, 1 teaspoon grated fresh ginger
- Heat 1 tablespoon of the vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and cook, gently stirring, until just set. Transfer the eggs to a plate.2 tablespoons vegetable oil, 2 large eggs
- Add the remaining tablespoon of vegetable oil to the wok. Stir in the garlic and the white and light green parts of the green onions. Cook for about 30 seconds, stirring constantly, until fragrant.2 tablespoons vegetable oil, 4 cloves garlic, 3 green onions
- Add the peas and carrots and cook for 2 minutes. Stir in the cold brown rice and the MSG, if using. Break up any clumps with your spatula and cook for 3 to 4 minutes, stirring frequently, until the rice is heated through.1 ½ cups frozen peas and carrots, 4 cups cooked brown rice
- Return the scrambled eggs to the wok and toss everything together until evenly combined.
- Pour the prepared sauce over the rice mixture and toss until the rice is evenly coated and the sauce has been absorbed.
- Stir in the dark green tops of the green onions. Taste and season with kosher salt and freshly ground black pepper as needed.3 green onions, Kosher salt, Freshly ground black pepper, 1 pinch MSG
- Serve immediately and enjoy!
Notes
- Leftover brown rice works best. Chilled brown rice separates easily and fries up with the best texture.
- Taste before adding salt. The soy sauces add plenty of seasoning, so adjust the kosher salt to your taste at the end.
- A pinch of MSG is optional, but it adds an extra boost of savory flavor if you have it on hand.