Breakfast Fried Brown Rice

A great way to use leftover cooked brown rice, this delicious fried rice made with thinly sliced scallions, chopped spinach and egg takes just 15 minutes.

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  • Servings: 2

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  • 1 cup short-grain brown rice (or 3 1/2 cups cold cooked brown rice)
  • 4 cups water
  • 1 tablespoon untoasted sesame oil or peanut oil
  • 4 scallions, thinly sliced
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce, plus more for serving
  • 2 cups chopped spinach
  • 2 eggs, lightly beaten
  • Salt
  • Freshly ground pepper
  • Hot sauce, for serving

How to make this recipe

  1. In a medium saucepan, combine the rice with the water and bring to a simmer. Cover and cook the rice over low heat until tender, about 30 minutes; drain.

  2. In a large, nonstick skillet, heat the sesame oil until shimmering. Add the scallions and cook over moderate heat until tender, 2 to 3 minutes. Stir in the cooked brown rice, vinegar and soy sauce and cook until rice is heated through, about 3 minutes. Add the spinach and cook until wilted, 2 to 3 minutes longer.

  3. Push the cooked rice mixture to the sides of the skillet and add the lightly beaten eggs to the middle, stirring until cooked, 1 minute. Mix the eggs with the rice. Season with salt and pepper and serve hot with soy sauce and hot sauce.


One Serving: 483 cal, 14 gm fat, 2.9 gm sat fat, 75 gm carb, 4 gm fiber, 14 gm protein.

Contributed By Photo © Erin Alderson Published August 2013

493762 recipes/breakfast-fried-brown-rice 2013-12-28T03:41:23+00:00 Erin Alderson asian|beans-grains-and-legumes|2|fast|healthy|vegetarian|web-exclusive|breakfast august-2013 recipes,breakfast-fried-brown-rice 493762

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