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. Slideshow: Whole Grain Breakfasts 

Erin Alderson
August 2013

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© Erin Alderson

Recipe Summary

active:
15 mins
total:
50 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Notes

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