Chinese🍚 Starches

Fried Brown Rice

Name: Fried Brown Rice
Total time: 50 min
Cuisine: Chinese
Ingredients: 3 cups Brown rice (medium-grain); 1 tsp Oil; ½ tsp Salt; 4 cups Water; ~1 cup Corn kernels; ~8 oz Shrimp; 1/8 tsp White pepper; ½ tsp Cornstarch; ~2 Chicken drumsticks; 1 tsp Light soy sauce; 2 tsp Oyster sauce; 2 tsp Cornstarch; 1 tbsp Water; 3 Eggs; 1 tbsp Oil; ½ tsp Salt; 1 tbsp Oil; 1 tsp Sugar; ½ tsp Salt; 1 tbsp Light soy sauce; 1 oz Green onion, chopped

⏱ 50 min

Fried rice made with brown rice instead of white rice. Brown rice is a whole grain that retains the bran and germ, making it more nutritious and packed with fiber. This version uses shrimp and chicken, corn, and green onions for a healthier but equally delicious fried rice.

Adapted from a video by Made With Lau

🍚 How a Chinese Chef cooks Fried Brown Rice! (炒糙米飯)

Watch on YouTube

Ingredients

Brown rice (medium-grain)3 cups
Oilfor loosening rice surface fibers before cooking1 tsp
Saltfor flavoring the rice during cooking½ tsp
Wateradd most upfront, then 1/2 cup more after first cooking phase4 cups
Corn kernels~1 cupest.
Shrimppeeled and cut into thirds for marinating~8 ozest.
White pepperfor marinating shrimp1/8 tsp
Cornstarchfor shrimp marinade½ tsp

Steps

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1
Rinse the brown rice gently under fresh water, swishing and squeezing to remove dust. Drain and repeat twice more with fresh water.
2
Put the cleaned rice in the rice cooker pot. Add 1 tsp oil, 1/2 tsp salt, and water (reserving 3-4 fl oz to add later). Mix well and let soak for 10-15 minutes before turning on the rice cooker.
3
Dice the green parts of the green onions (about 1 oz) and set aside.
4
Peel the shrimp and cut each into 3 pieces. Marinate with 1/8 tsp white pepper and 1/2 tsp cornstarch mixed together by hand.
5
Remove skin and bone from the drumsticks and dice the chicken into small pieces. Marinate with 1 tsp light soy sauce, 2 tsp oyster sauce, white pepper, 2 tsp cornstarch, and 1 tbsp water, mixing well.
6
Crack 3 eggs into a bowl and set aside. Have the corn ready to add when the rice finishes its first cooking phase.
7
When the rice cooker button pops up, open and check the rice. Add the corn and 1/2 cup water plus the reserved 3-4 fl oz of water. Close the lid and continue cooking for another 4-5 minutes.
8
Heat the wok on high. Add 1 tbsp oil and the marinated chicken. Spread it out without flipping immediately; after 40-50 seconds, flip and cook for another minute until mostly cooked through.
9
Add the marinated shrimp and stir-fry with the chicken for about 1 minute until the shrimp turns orange. Transfer to a bowl and set aside.
10
Remove the rice cooker pot (use heat protection) and fluff the rice with chopsticks to release steam, making it drier and easier to stir-fry.
11
Heat the wok on high and add 1 tbsp oil. Add 1/2 tsp salt to the eggs, pour into the wok, and gently scramble for 30-40 seconds.
12
Add the fluffed rice and stir-fry on high heat for 2-3 minutes. Use the spatula to scoop from the bottom of the wok, not just the middle, to avoid sticking. Listen for a crackling sound indicating it's nearly done.
13
Season with 1 tsp sugar, 1/2 tsp salt, and 1 tbsp light soy sauce, mixing thoroughly.
14
Add the reserved chicken and shrimp back to the wok and stir-fry on high heat for 30-40 seconds. Finish by adding the chopped green onions and stir-frying for 15-20 seconds.

Fried Brown Rice

Ingredients

Steps

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