Fried Brown Rice Recipe - Laura Vitale - Laura in the Kitchen Episode 702

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu is a plant-based protein alternative.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is higher in protein, while white rice is often less expensive.

Preheat a large skillet over high heat and add about 1.5 tablespoons of vegetable oil until it's hot and smoky.

Add chopped leftover roasted chicken, diced carrot, and onion to the skillet; cook for about 3-4 minutes until they start to develop color.

Whisk 2 eggs in a bowl and add a touch of teriyaki sauce (about 1 tablespoon) and a little soy sauce; set aside.

Once the chicken and vegetables are cooked, add the leftover brown rice to the skillet and stir well.

Flatten the rice in the skillet and let it cook for about 1 minute before stirring; repeat this process for a total of 2 minutes.

Add the defrosted frozen peas to the rice mixture and stir to combine.

Push the rice mixture to one side of the skillet and pour the beaten eggs into the empty side; scramble the eggs until cooked.

Combine the scrambled eggs with the rice and vegetable mixture, stirring constantly to mix everything together.

Add the soy sauce and teriyaki sauce to the skillet; let it cook for one more minute, stirring to combine.

Serve the fried rice on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens