How to cook brown rice - vegetarian fried rice and kimchi fried rice recipes

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Main Dish

4 servings

Very Easy

1 hour

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Ingredients

Vegetable Fried Rice:

• 4 cups cooked brown rice

Stir Fry Sauce:

• 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine
• 1 tablespoon vegetarian oyster sauce
• 1 teaspoon sesame oil
• ¼ teaspoon ground pepper
• 2 tablespoons grapeseed oil or other flavorless oil, divided
• 3 eggs, lightly beaten
• 2 teaspoons ginger, finely minced
• 2 garlic cloves, finely minced
• 2 scallions, finely chopped
• 1 carrot, diced into small pieces
• 1 ½ cups cabbage, diced into small pieces
• 1 cup frozen peas
• Loosen rice by running your fingers through it.

Cooked Medium Grain Brown Rice:

• 2 cups brown rice
• 3 1/2  cups water

Kimchi Fried Rice:

• Kimchi is fermented cabbage (like sauerkraut)
• 1 1/2 tablespoon grapeseed or other flavorless oil
• 2 cloves garlic, minced
• 4 cups cooked brown rice, grains separated using your fingers
• 1 cup kimchi, drained and chopped
• 1 tablespoon Korean red pepper paste (gochujang)
• 2 scallions, minced
• 2 teaspoons sesame oil
• toasted sesame seeds, for garnish

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Preparation

• Vegetable Fried Rice:
  Use your fingers to break up any clumps. Mix together Stir Fry Sauce ingredients. Set aside. Mix Stir Fry sauce together before cooking. Heat 1 tablespoon oil over medium heat in a large skillet. Add beaten eggs and stir, cooking until done. Stir fry eggs until just done. Use spatula to break egg into pieces. Remove and set aside. Use spatula to break egg into bite-size pieces Add remaining tablespoon of oil to skillet. Add ginger, garlic and scallions. Stir until fragrant, about 15 seconds. Add carrots, cabbage and 1 tablespoon of water. Toss well, cover and cook another 2-3 minutes. Carrots should be cooked but slightly firm. Uncover, and add brown rice and stir fry sauce; toss until mixed thoroughly with vegetables. Cook until rice is heated through, about 2-3 minutes. Stir fry vegetables and rice until hot . Add frozen peas and toss until peas are just done, about 2 minutes.
• Cooked Medium Grain Brown Rice:
  Soaking the rice for an hour before cooking ensures a softer rice and shorter cooking time. Plan on making more so you can make some fried rice or freeze extras. Soak rice in water to cover for at least 1 hour. Rinse rice with water 4-5 times; drain off water. Place rice and 3 1/2 cups water in a saucepan. Bring to a boil, then reduce heat to low and partially cover.
  Partially covering the saucepan keeps the rice from boiling overCook 35 minutes, until water is absorbed and rice is soft. Turn off heat and let sit, covered, for 10 minutes before serving.
• Kimchi Fried Rice:
  Heat oil in a large skillet. Add garlic and stir until fragrant, about 15 seconds. Add rice, kimchi and red pepper paste. Toss well, cooking until rice is warmed through. Add scallions and toss again. Drizzle sesame oil on top. Serve, sprinkled with sesame seeds.

Jeanette

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