Quick Fried Brown Rice with Chicken and Broccoli

by Anne Bennett on June 8, 2010

Most of the time I prepare brown rice in my Japanese rice cooker. Since it takes longer to cook than white rice, about 40 minutes, I have to plan ahead somewhat. I normally cook more than I need and refrigerate or freeze portions in zip-lock bags for later in the week.

I also now keep Uncle Ben’s new “Ready Rice” on hand for last-minute dinners. This is one processed food that is actually good for you.

In order to make good fried rice, you should start with cooked leftover rice that is cold. It provides the best texture and doesn’t become gummy like freshly cooked hot rice does when fried. This new Uncle Ben’s product perfectly mimics leftover rice. It comes in several varieties, so be sure to look for the plain whole grain brown rice.

If you have leftover grilled chicken breasts, this will go together in less than 15 minutes. You can also make this a vegetarian dish with all vegetables or tofu. Don’t have broccoli? Frozen vegetables will work. This is last-minute, completely gratifying comfort food that’s good for you.

1 T. vegetable oil
1 cup brocolli florets
1 large carrot, chopped
3 green onions, white and green parts, chopped
2 garlic cloves, minced
1 T. fresh ginger, grated or minced
1 jalapeno chile, seeded and diced (optional)
1 egg, beaten
1 package Uncle Ben’s Ready Whole Grain Brown Rice (or about 2 cups precooked brown rice)
1 large chicken breast, cooked and cut into bite-sized pieces
2 T. reduced-sodium soy sauce or to taste
3 T. fresh cilantro, chopped
Crushed red pepper flakes (optional)

Heat oil in a wok or large nonstick skillet. Add broccoli and carrot and saute for a minute or two. Add several tablespoons of water and cover the wok to steam the vegetables for another minute.

Uncover and add the green onions, garlic, ginger and chile. Stir-fry until fragrant. Make a well in the center of the wok and add the beaten egg, stirring until it is lightly scrambled. Add the rice and the chicken. Cook, folding everything together, until hot. Add soy sauce, sprinkle with cilantro and optional red pepper flakes, and serve.

There are multiple variations to this, including the addition of sesame oil and/or fish sauce for more pungent flavor. Again, start with the basics and build. Think of it as your culinary palette and don’t be afraid to experiment.

Serves: 2

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Rice Palette June 8, 2010 at 7:58 pm

I love fried rice! I’ve never made brown rice in my cooker, so maybe this instant rice can be a good alternative :0)

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