Recipe: Fried Brown Rice with Ginger and Scallions

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Ginger, brown rice, scallions and parsley made up this last cupboard challenge, and fried rice seemed like a perfect solution. It turned out to be much more than a solution - it was a totally yummy dinner that provided several days of delicious lunches too. The rice is very gingery - sweet and spicy at the same time, and the onions and parsley provide just the right flavor to accompany sliced roasted pork tenderloin. Easy and fast, too!

Fried Brown Rice with Ginger and Scallions

serves 2

1 cup brown rice
2 1/2 cups water
1 tablespoon vegetable or olive oil
1 teaspoon sesame oil
Drizzle chili oil (optional)
3-inch chunk of ginger, peeled and grated into pulp
2 tablespoons soy sauce
1 tablespoon rice vinegar
5-6 scallions, sliced very fine
1 small bunch flat parsley, chopped
2 eggs, beaten (optional)

Bring water to a boil in a 2-quart saucepan. Add the rice, stir, then cover and lower heat to a simmer. Cook for about 45 minutes or until tender. Put in the fridge to cool.

Heat the oil over medium-high heat in a large frying pan until quite hot. Add the ginger and fry for about a minute. Don't let it burn, though. Add the rice and toss to coat with oil and ginger. Cook for about a minute.

Stir the vinegar and soy sauce together and add to the rice. Cook, stirring, for about 2 minutes or until the liquid has evaporated. Add the scallions and parsley and cook for another minute or until everything is warmed through.

If adding the egg, add now and cook for one more minute, or until egg is thoroughly cooked.

Per serving, based on 2 servings. (% daily value)
Calories
443
Fat
12 g (18.4%)
Saturated
1.3 g (6.5%)
Trans
0.1 g
Carbs
74.9 g (25%)
Fiber
4.1 g (16.2%)
Sugars
0.5 g
Protein
8.8 g (17.5%)
Sodium
929.5 mg (38.7%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.