Chinese Vegetable Fried Brown Rice


by: Curry and Comfort

This flavorful rice comes together very quickly with minimal effort. I call this kind of dish, "clean out your fridge fried rice", because it's a great way to use that leftover cooked rice and vegetables that need to be used up soon.


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serves: 4

4-5 cups of cooked Brown rice

2 cloves of garlic grated

2 tsp of grated fresh ginger

2-3 tbs of soy sauce (or more to taste)

1 tsp dried red chili flakes (or to taste)

1 tsp sesame oil

1 tbsp hoisin sauce

1 tbsp of canola oil

1 tbsp of butter or margarine

1 cup grated carrot

1 bunch of scallions sliced

1 medium onion chopped

Nutrition Facts
Chinese Vegetable Fried Brown Rice

Servings Per Recipe: 4

Amount per Serving

Calories: 344

  • Total Fat: 9.4 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 0.5 mg
  • Sodium: 387.5 mg
  • Total Carbs: 59.2 g
  •     Dietary Fiber: 5.7 g
  •     Sugars: 7.2 g
  • Protein: 6.4 g

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1.  Add your butter and canola oil to a large wok. Then stir fry your chopped onion and carrots for 1-2 minutes. *Note if you decide to add other vegetables throw it in here but make sure you add little more oil.

2.  Then add your grated ginger, garlic and scallions and stir fry for another minute.

3.  Now add your red chili flakes, soy sauce, hoisin sauce and sesame oil. Stir fry for 1-2 minutes.

4.  Then add your cooked brown rice and mix well with all the seasoned ingredients. I prefer to use cooled or cold rice for best results. So again this fried rice is perfect for using up that leftover rice. Taste for seasoning, add more soy sauce if salt is needed.

Cooks' note:
Optional veggies: peas, zucchini, peppers, chilies, cabbage etc...
Optional garnish: Chopped roasted salted peanuts

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