Authentic home cooking from Vietnam, with US measurements. 
Stir-Fried Brown Rice with Veggies
The technique of fried rice originated in China as early as the Sui Dynasty (681 AD), especially from Yangzhou—hence the famous Yangzhou fried rice.
It started as a way to avoid wasting leftover rice from the previous day, and over time, people began adding eggs, meat, and vegetables to make it tastier.
Nowadays, with the rise of eat clean and vegetarian trends, brown rice is celebrated as a superfood for health and has become a staple in healthy menus.
=> Veggie fried rice = stir-fry technique + healthy eating + customizable veggies
Stir-Fried Brown Rice with Veggies
The technique of fried rice originated in China as early as the Sui Dynasty (681 AD), especially from Yangzhou—hence the famous Yangzhou fried rice.
It started as a way to avoid wasting leftover rice from the previous day, and over time, people began adding eggs, meat, and vegetables to make it tastier.
Nowadays, with the rise of eat clean and vegetarian trends, brown rice is celebrated as a superfood for health and has become a staple in healthy menus.
=> Veggie fried rice = stir-fry technique + healthy eating + customizable veggies
Open in Cookpad AppSteps
- 1
Heat the avocado oil in a large skillet (preferably nonstick) over medium heat.
- 2
Pour in the beaten egg and cook until set, then use a spoon to break the cooked egg into small pieces. Remove the egg to a bowl and keep the skillet clean.
- 3
Add a little more oil to the skillet along with the diced onion. Sauté until the onion is soft and translucent.
- 4
Add the garlic, mushrooms, and a pinch of salt. Stir well. Sauté for about 3 to 5 minutes until the mushrooms start to soften.
- 5
Add the carrot and broccoli and cook until tender, about 5 to 7 minutes.
- 6
Push the veggies to one side and add the cooked rice to the skillet, along with a bit more oil if needed.
- 7
Sprinkle the ginger and tamari sauce over the rice, then mix everything together with the veggies.
- 8
Increase the heat to medium-high and stir-fry the rice and veggies until the rice starts to get a little crispy and browned, then add the egg back in and stir for about one more minute.
- 9
At this point, you can add cooked chicken or tempeh and stir to combine. Cook for a few more minutes until everything is heated through.
- 10
Turn off the heat and serve on a plate, garnishing with chopped scallions or cilantro. For extra flavor, drizzle with a little toasted sesame oil if desired.
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