Vegetable Fried Brown Rice



I'm a lazy cook. I rarely meal plan and usually my pantry is stocked with the same grocery store staples I've been buying since college: rice and frozen veggies. Someday this will change. But not today. It's rainy and cold outside, and I'm still in my pajamas - so here's a convenient recipe using items me and other lazy cooks are likely to have on hand:

Ingredients (for 4 servings):
  • 2 cups brown rice
  • 1 medium onion, chopped
  • 1 inch ginger, minced
  • 4 cloves garlic, minced
  • 2 cups frozen mixed veggies

For the sauce:
  • 6 tablespoons low sodium soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons sesame oil
  • sriracha sauce, to taste


Time: 22 minutes prep (including rice cooker time), 5 minutes cooking


First, cook rice as usual. I used my Instant Pot: 22 minutes on manual mode followed by natural release, as per instructions for brown rice.


Prep veggies while the rice is cooking.


Line up your sauces. If you don't have all of these, no worries! Any cooking oil mixed in with packets of soy sauce leftover from the last time you ordered Chinese food will work. Similarly, brown sugar will work well as a maple syrup substitute.



Go ahead and mix together ingredients for the sauce in a separate bowl.

Yay! Rice is ready. Thanks Instant Pot!


Heat sesame oil and then stir-fry onions, ginger, garlic, and frozen veggies for 2-4 minutes.

Add rice in portions and mix well. Keep flame on low. 



Keep stirring as you pour in the sauce mix. Mix until well combined.


Plate and serve! Add liberal swirls of sriracha as needed!

The whole process takes about 30 minutes. Feel free to tweak the recipe any way you like using ingredients you have on hand. Enjoy.





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