Fried Brown Rice with Vinaigrette
Fried Brown Rice with Vinaigrette is a quick and easy dinner option that can be paired with your favorite protein and vegetable combination. Simple, flavorful, delicious!
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 ½ cups cooked and cooled brown rice
- 2 teaspoons chili powder
- 2 green onion, chopped
Begin the recipe by whisking together in a small bowl some 2 tablespoons soy sauce, 2 teaspoons rice vinegar, and 1 tablespoon sesame oil. This is the vinaigrette that will flavor the brown rice. Set the mixture aside and begin cooking the rice.
In a large skillet over medium-high heat add in the 2 tablespoons olive oil. Once the olive oil has heated, add the 1 small thinly sliced onion and cook stirring often until the onion is soft and translucent about 3 minutes.
Next, add in the 3 cloves minced garlic and 2 tablespoons fresh ginger. Cook until fragrant about 2 minutes. Add in the 2 ½ cups cooked and cooled brown rice. Cook until the brown rice has had a chance to warm up. Make sure to use cooked and cooled rice. Again leftover rice and day-old rice is perfectly fine for this recipe.
Sprinkle in the 2 teaspoon chili powder and stir to distribute evenly among the rice. Continue cooking the rice moving around in the pan often with a spatula, about 5 minutes. You will know the brown rice is ready once it has firmed up a bit and has lightly browned.
Carefully remove from the heat and add the vinaigrette sauce. Toss to fully coat the rice in the mixture. Top with the 2 green onion and serve the rice warm with your favorite protein and vegetables. Store any leftovers in an airtight container in the refrigerator up to 3 days.
Calories: 252kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 528mg | Potassium: 157mg | Fiber: 3g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg