Wholesome Fried Rice with Brown Rice
Easy homemade fried rice recipe with brown rice, vegetables, and eggs. Ready in 30 minutes with authentic wok-tossed flavor.
Ingredients
- 3 cups cooked day-old rice, chilled and broken into grains
- 2 large eggs, lightly beaten
- 2 tablespoons vegetable oil or peanut oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 medium yellow onion, finely diced
- 1 medium carrot, cut into small dice
- 1 cup fresh or frozen peas
- 1 cup cooked protein (diced chicken, shrimp, or lean pork)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 3 scallions, sliced into 1-inch pieces
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper
- Sea salt to taste
Instructions
- 1
Prepare your mise en place by mincing garlic and ginger, dicing onions and carrots, slicing scallions, and ensuring your cooked rice is broken up into individual grains without clumps.
- 2
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
- 3
Pour in the beaten eggs and scramble gently until just set and slightly fluffy, about 2 minutes, then transfer to a clean plate and set aside.
- 4
Add the remaining tablespoon of oil to the same wok over high heat and let it become very hot, about 30 seconds.
- 5
Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant and the aromatics begin to soften.
- 6
Add the diced onion and carrot, tossing constantly for 2-3 minutes until the onion becomes translucent and carrots begin to soften.
- 7
Break up the chilled rice with a wooden spoon and add it to the wok in batches, stirring and tossing continuously for 3-4 minutes to separate any remaining clumps and allow the grains to toast slightly.
- 8
Return the cooked protein to the wok and fold it into the rice, stirring well to distribute evenly throughout, about 1 minute.
- 9
Pour in the low-sodium soy sauce and oyster sauce, tossing the entire mixture constantly for 1-2 minutes so the liquids coat all the rice evenly and the flavors meld together.
- 10
Add the peas and cooked eggs back to the wok, gently folding them in with a spatula so they heat through without breaking up, about 1 minute.
- 11
Remove the wok from heat and drizzle the sesame oil over the top, then scatter the sliced scallions across the surface.
- 12
Toss the fried rice once more to distribute the sesame oil and scallions, then season with white pepper and sea salt to your taste, adjusting soy sauce if needed.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| White rice | Brown rice or wild rice blend | Brown rice provides more dietary fiber and micronutrients, promoting better digestion and sustained energy release without spiking blood sugar levels. |
| Vegetable oil | Extra virgin olive oil or avocado oil | These oils contain more heart-healthy monounsaturated fats and polyphenols that support cardiovascular health and reduce inflammation. |
| Regular soy sauce | Low-sodium or coconut aminos | Reduces sodium intake significantly while maintaining umami depth; coconut aminos is naturally lower in sodium and offers a slight sweetness. |
| Eggs as sole protein | Combination of eggs plus mushrooms and tofu | Adds plant-based protein and fiber while reducing saturated fat; mushrooms provide umami compounds that deepen savory notes naturally. |
| Oyster sauce | Miso paste diluted in a tablespoon of water | Miso contains beneficial probiotics that support gut health and digestion while delivering concentrated umami without added sugars. |
| Regular onion and carrot | Add broccoli florets and red bell pepper | Broccoli contains sulforaphane, a powerful anti-inflammatory compound, while red peppers provide extra vitamin C and antioxidants. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 368 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 105mg |
| Sodium | 520mg |
| Carbohydrates | 48g |
| Fiber | 5g |
| Sugar | 3g |
| Protein | 19g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 368 | 285 | 485 | 285 |
| Protein | 19g | 22g | 28g | 22g |
| Carbs | 48g | 18g | 52g | 38g |
| Fat | 12g | 14g | 18g | 6.5g |
| Fiber | 5g | 6g | 7g | 5.2g |
| Sugar | 3g | - | - | - |
| Health Scores | ||||
| Gut Health | 8/10 | 9/10 | 7/10 | 8/10 |
| Anti-Inflammatory | 8/10 | 9/10 | 6/10 | 8/10 |
| Blood Sugar | 7/10 | 9/10 | 7/10 | 8/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
