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Brown fried rice


Prep Time

15 minutes

Prep Notes

BROWN RICE PREPARATION/COOKING TIPS:

  • As a general rule my ratio of rice to water is 1 cup rice to 1.2 cups water - for a nuttier-chewier texture, which is great for fried rice, as it will continue to cook in the final stages of the fried rice. For a softer texture of rice use the ratio 1 cup rice to 1.5 cups water, it all comes down to personal preferences really!
  • For best results, soak your rice for a minimum of 30 minutes, longer if possible. This will make the rice more digestible and speed up the cooking process.
  • After rice has been soaked, rinse well in a fine sieve until water runs clear. Allow to drain well, prior to cooking the rice, you need to extract as much of the water off the grains.
  • 1 cup uncooked brown rice will give you approx 2 cups cooked rice
To cook the rice, best method is absorption.
  1. If you have a rice cooker - best ever, simply pop rice and water with a pinch of salt into cooker, place on the lid and cook away, the automatic function will do its thing!
  2. Stove top - simply place rice and water in pot, add a pinch of salt. Place lid on pot and cook on high until water comes to the boil, reduce to a simmer and continue to cook for approx 25 minutes, or until water is fully absorbed. Once cooked, fluff rice up with a fork.

For fried rice, allow rice to cool - simply place cooked rice on a large tray, fluff up with a fork and set aside until ready to use.

TOP TIP: 

  • When chopping vegetables, chop at the same size, it will allow for even cooking!


Cooking Time

20 minutes

Yields

Serves 4 - 6 + leftovers, maybe!

Ingredients

2 Tablespoons olive oil
2 x eggs
4 - 6 x rashers bacon [omit for a vegetarian version], finely diced
2 x carrots, finely diced
1 x stick celery, finely diced
4 x spring onions, finely sliced - seperating white & green sections
1/2 x large or 1 x small red capsicum, finely diced
1 x cup corn [fresh off the cob is best]
1/2 cup sugar peas
Salt & pepper
2 - 4 tablespoons tamari [soy free alternative], soy sauce or coconut aminos
3 x cups cooked brown rice [refer above]

Directions

  1. To start, cook your eggs. Lightly whisk eggs, add a dash of tamari, season with pepper. Using your chosen frypan or wok, add 1/2 tablespoon olive oil, bring to a medium/high temp. Add eggs to frypan cook in pan as an omelet. Once cooked, chop it up & put aside. 

  2. Add a little drizzle of oil [if necessary] to wok, add bacon and cook. Once brown, remove from wok, drain on absorbent paper - set aside.

  3. Next, wipe wok clean with paper towel, add 1 tablespoon olive oil. On a medium heat, add chopped carrot, celery, capsicum, corn & white bit of shallots [green bits will be use at the end] season with pepper. Continue to cook on low—medium heat for 6 - 8 minutes until slightly soft, with a slight crunch to the bite but not brown. Towards the last minute or so of cooking, add corn and sugar peas.

  4. Next, add cooked rice, combine well and continue to cook and stir until rice has warmed through and is started to toast. Add remaining cooked ingredients - egg + bacon. Toss well.

  5. Prior to serving add half of the amount of soy sauce, taste and adjust according to personal preference. 

  6. Upon serving, add green shallots & lightly toss. 

    Serve immediately with extra soy [if required] + Enjoy!
    Store leftover in airtight container in fridge for up to 2 days.

Notes

GLUTEN FREE - DAIRY FREE - CAN BE VEGETARIAN

Credit

Maddie Race - Health & Wellness