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Jul 21

Chinese Fried Rice

We love to use this Chinese fried rice to make a quick stir fry entrée here at the Bro house.  Most of it can be prepped ahead of time which makes putting together a meal really quick during the week.

The seasonings can be adjusted to account for your family’s personal tastes (we like ours really spicy so we add extra red pepper flakes).


Chinese Fried Rice


  • 1/2 cup dry brown rice

  • 4 Tbsp. extra virgin olive oil

  • 3 Tbsp. gluten-free tamari (or soy sauce)

  • 2 Tbsp. sesame oil

  • 1 Tbsp. onion powder

  • 1 Tbsp. garlic powder

  • 1 tsp. red pepper flakes

  • 1/3 cup yellow onions, finely chopped

  • Optional: 2 Tbsp. green onions


Prep Rice:

  • Use any type of brown rice (short grain, long grain, basmati, etc.).  Rinse the dry rice grains well before cooking (very crucial – do not skip!).  For every 1 cup of dry rice use almost double the water or chicken broth.  For example, 1/2 cup of dry rice needs just slightly less than 1 cup of water.

  • Place the water and rice in a pot and let it come to a rolling boil; put the lid on and turn the burner to low.  Usually takes 30-40 minutes depending on the type of rice and quantity yield.

You can make your rice ahead of time while you’re busy doing other chores or tasks around the house (I like to do this on Sunday afternoons so it’s ready for the skillet on busy weekdays).  That way you’re not waiting at 6pm for your rice to finish before you can throw it all together in a skillet and get the stir fry party started!

Everybody into the Skillet:

  • Place all the ingredients, except cooked rice, into a medium-heated skillet on the stovetop.  Let the onions soften, stirring occasionally for about 5 minutes.

  • Add the cooked rice and toss in a stir fry motion until rice is evenly coated with the seasoning and piping hot.


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