Fried Brown Rice with Scallions and Eggs

Name: Fried Brown Rice with Scallions and Eggs
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoons vegetable oil; 1 small yellow onion, cut into 1/4-inch dice; 2 medium carrots, peeled and cut into 1/4-inch dice; 6 scallions, white and green parts separated, both parts thinly sliced; 2 large garlic cloves, minced; 1 tablespoon minced peeled fresh ginger; 4 cups cooked short-grain brown rice (see Note); 4 large eggs, lightly beaten; 2 tablespoons soy sauce

1 Rating
2 Reviews

This fast dish is great for using up leftover rice; made with eggs, it’s a delicious vegetarian meal. Slideshow: Fast Asian Dishes

By Phoebe Lapine

October 2013

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Credit: © Phoebe Lapine

Recipe Summary test

total:

20 mins

Yield:

Ingredients

2 tablespoons vegetable oil
1 small yellow onion, cut into 1/4-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice
6 scallions, white and green parts separated, both parts thinly sliced
2 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 cups cooked short-grain brown rice (see Note)
4 large eggs, lightly beaten
2 tablespoons soy sauce

Directions

Step 1
In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and white parts of the scallions and stir-fry over high heat until softened, about 5 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Add the rice and all but 1 tablespoon of the scallion greens and stir-fry until the rice is heated through and beginning to brown, about 3 minutes.

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Step 2
Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs and cook for 1 minute. Remove the skillet from the heat and add the soy sauce. Transfer the fried rice to bowls, garnish with the remaining 1 tablespoon of scallion greens and serve.

Notes

To cook the rice, in a medium saucepan combine 1 1/2 cups raw rice with 3 cups of water and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the rice is cooked and the water is absorbed, about 45 minutes. Remove from the heat and let stand for 10 minutes. Use the rice right away or refrigerate.

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Food & Wine Member

10/23/2020

Radhakrishnaiah Velivela

03/27/2020

I’m sorry to say, but I really think that it could have been a lot better. I am 13 and since we are a family of three, I decided to use half of the recipe. Instead of 4 cups, 2. So that means that I use 1 tablespoon of soy sauce. But, instead I used like 5-7 and had to add red ChilI powder, chili flakes, and a little sesame oil. I think that the only thing that went wrong was the spices. But other than that the recipe was fabulous. Then again, I think that the reason we needed more spice is cause we are an Indian family. I also think that the note provided for cooking the rice kind of threw people off since the quantities changed. But, thank you so much for making this recipe and putting your time and effort into this website that I am sure has helped so many people share delicious meals with their friends and family. Best regards, Radha V. P.S. Looking forward to more recipes!

Gene Gay

09/03/2016

Fast and easy to use good step by step instructions

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Fried Brown Rice with Scallions and Eggs

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Recipe Summary test

Ingredients

Directions

Notes

Reviews (2)

All Reviews for Fried Brown Rice with Scallions and Eggs