Rainbow Fried Brown Rice

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Vegetarian or Vegan with no Egg, this flavorful and colorful vegetable-packed fried brown rice is a great tasting healthy alternative. Cook shrimp, or chicken to the final step for a traditonal meat fried rice

Prep Time10

Cook Time25

Course: Main Course, Side Dish

Cuisine: American, Asian

Servings: people

Calories: 356kcal

Equipment

1 rice pot stock pot or rice cooker
1 saute pan, or wok
1 cutting board
1 knife

Ingredients

1 cup Rice
½ cup Onion
½ cup Pepper
½ cup Eggplant
1 cup Zucchini
3 ea Garlic cloves, peeled, minced
2 tbsp Sesame oil
2.5 oz Oyster sauce
1 oz Mirim
1 cup beet Roasted, cooled, Peeled, Diced
3 ea Egg

Instructions

Cook Brown Rice according to package instructions
Roast Beets, season, wrap in foil, roast at 400 deg F. for 45 - 75 minutes or until fork tender (Pierce beet with a fork, when tender the beet is done. Cool, peel, dice
Slice or dice onion into small dice or 1/8 X 1/8 X 2" slice
Slice or dice pepper into small dice or 1/8 X 1/8 X 2" slice
Slice or dice zuchini into small dice or 1/8 X 1/8 X 2" slice
Slice or dice Eggplant into small dice or 1/8 X 1/8 X 2" slice
Mince 3 cloves of garlic
Scramble 3 eggs, set aside
In a heated saute pan or wok add 1/2 of sesame oil. Add Garlic, onions, then peppers. Stir on high heat for 2 minutes, add Mirim (Rice wine) remove from pan, place on plate or bowl.
Add remaining sesame oil to wok or saute pan, saute beets on high heat for 1 - 2 minutes, remove from pan. Add with peppers and onions
In a pan, add zucchini and eggplant, stir on high heat for 1 - 2 minutes, add to the remaining vegetables
In a pan add remaining sesame oil into the pan. Add brown rice, oyster sauce (for vegan add 1 oz molasses and 1 oz soy sauce) stir in a hot pan until slightly browned and hot. Add Vegetables back into the pan with rice, mix thoroughly, mix in Scrambled egg. (For vegan leave this out)

Nutrition