Fried Brown Rice with vegetables, shrimp, and chicken

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 318.4
  • Total Fat: 16.6 g
  • Cholesterol: 156.6 mg
  • Sodium: 178.4 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 19.0 g

View full nutritional breakdown of Fried Brown Rice with vegetables, shrimp, and chicken calories by ingredient
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Introduction

This is basically a fabulous way to use up leftovers and those quarter-bags of frozen veggies in the freezer. This is basically a fabulous way to use up leftovers and those quarter-bags of frozen veggies in the freezer.
Number of Servings: 6

Ingredients

    Egg, fresh, whole, raw, 4 large, beaten
    Brown Rice, medium grain, 1.5 cup
    Chicken Breast (cooked), no skin, roasted, 8 ounces
    Shrimp, cooked, 1 oz
    Onions, raw, 1 small
    Broccoli, fresh, 0.5 cup, chopped or diced
    Mixed Vegetables (Broccoli, Cauliflower, Carrots) 1 cup
    Lima Beans, .5 cup
    Cashew Nuts, dry roasted (salt added), 3 oz
    Ginger Root, 0.25 cup slices
    Garlic, 4 clove
    Scallions, raw, 1 medium
    Sesame Oil, 1 1tsp
    Olive Oil, 2 tbsp
    5 spice powder to taste
    Soy sauce to taste

Tips

This works best with leftover rice that had been refrigerated at least 20 hours. Two days is even better.


Directions

Heat half the olive oil in the pan over medium heat. Add chopped onion, diced garlic, matchsticked ginger, and the scallion whites and stir-fry until fragrant and the onions are translucent. Remove, leaving as much oil in the pan as possible.

Add another half tablespoon of the remaining olive oil. When it is hot, add the beaten eggs and scramble them. Remove those as well, scraping the pan clean if any has stuck.

Turn the heat up, add the remaining olive oil, and once it is hot add the five spice powder and the rice, tossing the rice quickly in the oil to coat. Add the remaining vegetables and protein--including the previously cooked eggs and onions--all coarsely diced, and stir to combine. Turn the heat to low, cover, and allow the vegetables a few minutes to cook.

(You can use any vegetables. Peas are nice, as are fresh baby kale or spinach. Baby corn! Water chestnuts! Bok choy! The more the merrier. You can also add additional protein.)

Serve with soy sauce and allow everyone to doctor their own to their taste.

Serving Size: Makes six generous servings

Number of Servings: 6

Recipe submitted by SparkPeople user MATOCIQUALA.

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