Grammy's Kitchen · Fried Rice · Brown Fried Rice
One of 120 fried rice recipes we measured
from www.culinaryhill.com
13 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 4% |
| protein add | 0% | 30% |
| vegetables and beans | 35% | 27% |
| aromatics | 22% | 29% |
| egg | 14% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 128 g | 1 cup frozen peas and carrots ((see note 1)) |
| 80 g | 1/2 cup frozen chopped onions ((see note 2)) |
| 370 g | 2 cups cooked brown rice ((see note 3)) |
| 50 g | 1 egg |
| 16 g | 1 tablespoon soy sauce (plus more to taste) |
| 3 g | 1 teaspoon garlic powder (plus more to taste) |
Method: 3 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this yesterday and just used the fresh veggies i had on hand - broccoli, zucchini, onion and carrots all diced small. Was extremely yummy!! Using leftover brown rice instead of white rice was a nice surprise. I actually liked it more than regular fried” — a cook, 5.0★
“Thank you so much for this recipe! It is nutritious, inexpensive, and most of all delicious. (Not to mention that this is extremely easy.) I will definitely be making this again!” — a cook, 5.0★