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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Fried Brown Rice

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.89

$1.89 per serving

1 people like this recipe

1 likes

This recipe is ready in 25 minutes

Ready in 25 minutes

2 vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian lunch,main course,main dish,dinner
spoonacular Score:73%

Spoonacular Score: 73%

 

Fried Brown Rice might be just the main course you are searching for. This recipe makes 2 servings with 470 calories, 18g of protein, and 14g of fat each. For $1.89 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes about 25 minutes. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. Head to the store and pick up ginger, scallions, sesame oil, and a few other things to make it today. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is good. Similar recipes include Brown Fried Rice, Kimchi Fried Brown Rice, and Chicken Brown "Fried" Rice.

Ingredients

Servings:
1 Tbsp
1 Tbsp brown sugar
brown sugar
2
2  carrots
carrots
2 cups
2 cups cooked brown rice
cooked brown rice
1 cup
1 cup crimini mushrooms
crimini mushrooms
2
2  eggs
eggs
2 Tbsps
2 Tbsps fresh ginger
fresh ginger
1 tsp
1 tsp garlic
garlic
1 cup
1 cup green beans
green beans
0.5 cups
0.5 cups scallions
scallions
1 Tbsp
1 Tbsp sesame oil
sesame oil
4 Tbsps
4 Tbsps soy sauce
soy sauce
1
1  zucchini squash
zucchini squash
1 Tbsp brown sugar
1 Tbsp
brown sugar
2  carrots
2
carrots
2 cups cooked brown rice
2 cups
cooked brown rice
1 cup crimini mushrooms
1 cup
crimini mushrooms
2  eggs
2
eggs
2 Tbsps fresh ginger
2 Tbsps
fresh ginger
1 tsp garlic
1 tsp
garlic
1 cup green beans
1 cup
green beans
0.5 cups scallions
0.5 cups
scallions
1 Tbsp sesame oil
1 Tbsp
sesame oil
4 Tbsps soy sauce
4 Tbsps
soy sauce
1  zucchini squash
1
zucchini squash

Equipment

frying pan
frying pan
spatula
spatula
whisk
whisk
bowl
bowl
frying pan
frying pan
spatula
spatula
whisk
whisk
bowl
bowl


Instructions

  1. Heat a large skillet over medium heat. Coat the pan with nonstick cooking spray. Add the beaten eggs and stir with a spatula almost constantly for 3 minutes, until scrambled, fluffy, and cooked through.
  2. Remove to a small plate. Wipe out the skillet.
  3. Add 1 TBSP sesame oil to the skillet and increase the heat to medium-high.
  4. Add the carrots, zucchini, green beans, mushrooms, ginger, and garlic. Saute, stirring frequently for about 5-7 minutes, until slightly softened.
  5. Add the rice. The pan of veggies and rice will seem dry but you want the rice to brown and get nice and crispy. Saute the whole mixture for about 2 minutes.
  6. In a small bowl, whisk together the soy sauce and brown sugar until the sugar is dissolved. Pour into the pan.
  7. Stir the mixture to coat everything evenly. Drizzle everything with additional sesame oil (about 1 tsp).
  8. Add the scrambled egg to the pan and mix everything well.
  9. Serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.89
Ingredient
1 tablespoon brown sugar
2 carrots
2 cups cooked brown rice
1 cup crimini mushrooms
2 eggs
2 tablespoons fresh ginger
1 teaspoon garlic
1 cup green beans
½ cups scallions
1 tablespoon sesame oil
4 tablespoons soy sauce
1 zucchini squash
Price
$0.04
$0.21
$0.42
$0.40
$0.48
$0.08
$0.07
$0.37
$0.33
$0.34
$0.49
$0.56
$3.78

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • get more health tips

Cooking Tips

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
470 Calories
18g Protein
13g Total Fat
71g Carbs
30% Health Score
Limit These
Calories
470
24%

Fat
13g
21%

  Saturated Fat
2g
18%

Carbohydrates
71g
24%

  Sugar
15g
17%

Cholesterol
163mg
55%

Sodium
2137mg
93%

Get Enough Of These
Protein
18g
36%

Vitamin A
11253IU
225%

Manganese
2mg
142%

Vitamin K
73µg
70%

Vitamin B6
0.85mg
42%

Phosphorus
420mg
42%

Vitamin C
33mg
40%

Magnesium
156mg
39%

Vitamin B2
0.66mg
39%

Fiber
9g
36%

Vitamin B3
7mg
35%

Selenium
24µg
35%

Potassium
1131mg
32%

Copper
0.58mg
29%

Folate
114µg
29%

Vitamin B1
0.42mg
28%

Vitamin B5
2mg
27%

Iron
4mg
24%

Zinc
3mg
20%

Calcium
140mg
14%

Vitamin E
1mg
10%

Vitamin B12
0.43µg
7%

Vitamin D
0.92µg
6%

covered percent of daily need

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