Vegetable Brown Rice Fried Rice
Healthy Indian-style vegetable fried rice made with fibre-rich brown rice and colourful veggies. Easy, quick and beginner-friendly.
Ingredients
Equipment
Method
- Wash brown rice well and soak for 15 minutes. Drain and cook in 3 cups water until just done (al dente). Spread cooked rice on a plate to cool and fluff lightly.
- Heat oil in a wok or large non-stick pan on medium high flame. Add chopped onion and sauté until soft (about 2 minutes).
- Add ginger-garlic paste and sauté for another 30 seconds until fragrant.
- Add carrot and mixed vegetables. Stir and cook for 3–4 minutes until vegetables are just tender but still crunchy.
- Push vegetables to one side of the pan. Pour soy sauce, black pepper and salt over vegetables, mix gently.
- Add the cooled cooked brown rice. Toss carefully to combine vegetables and rice uniformly. Stir-fry for 2–3 minutes on high flame so rice warms up and veggies mix well.
- Taste and adjust salt or soy sauce if needed. Turn off heat. Garnish with chopped coriander or spring-onion greens if using. Serve hot.
Notes
Using brown rice gives more fibre and nutrients compared to white rice. For more crunch use fresh vegetables rather than overcooked ones. You can add paneer or tofu for extra protein when needed.