Quick & Easy Garlic Fried Rice Recipe Is Nutritious & Delicious (6 Ingredients, 20 Minutes) by 30Seconds Food
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"We eat a lot of brown rice at our house!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "Between meal prepping lunches for the week, and also alongside most of our evening meals (think: six teenagers/young adults), I really mean we go through a ton of brown rice."
The best part about this Japanese-inspired vegetarian, gluten-free garlic fried rice recipe is that "all of the ingredients add so much flavor, while also increasing the nutrition. I love it!" Check out the health benefits of garlic, the health benefits of brown rice and the health benefits of green onions.
Rachel's Variations: "While it’s not traditional at all, this fried rice recipe works great using cooked quinoa and also cauliflower rice ... You can also try adding other diced veggies such as celery, carrots or even peas right into your skillet with the rice ... Experiment making this with diced onions or shallots if you have some to use up. ... Add cooked diced turkey, chicken or pork and you have a complete meal!"
To make this quick garlic fried rice recipe you will need cooked brown rice, ghee or butter, fresh garlic, eggs, soy or tamari and green onions. This flavorful clean-eating fried rice recipe will keep in the refrigerator for up to three to four days. But we don't think it'll last that long!
Cuisine: Japanese
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 2 cups cooked brown rice
- 2 tablespoons ghee, clarified butter or grass-fed butter
- 3 cloves garlic, finely chopped
- 2 large eggs, beaten
- 2 tablespoons coconut aminos, tamari, Braggs liquid aminos or low-sodium soy sauce
- 3 green onions, finely sliced
Here's how to make it:
- Melt the butter in a large skillet or wok over medium-high heat. Add the garlic and cook 30 seconds. Add the cooked brown rice and stir-fry for about 1 minute. Bring all the rice to one side of the pan. On the empty side of the skillet, slowly pour in the beaten eggs and cook until almost scrambled.
- Drizzle the coconut aminos over the rice. (For a gluten-free recipe, use tamari instead of soy sauce.) Add the green onions and mix everything together. Remove from heat. Serve hot sprinkled with sesame seeds.
Recipe and photo courtesy of Clean Food Crush®.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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