My Favorite Fried Brown Rice

This is my favorite way to make rice these days. It's funny, I've never really liked plain rice, unless it had some kind of sauce on it. So I started making it this way and now I love it. Brown rice is much better for you than white rice, so now I make it with brown rice. Simple and healthy, it makes the perfect side kick to any dish by using the same spice blends and fresh herbs as you did in the main dish. This one is great, by using our House Blend, it goes with pretty much any dish you put it with.

Start by sauteing an onion and some garlic until it starts to turn light golden in color. The more caramelized, the better, you get the sweet flavors of the onions and garlic will be a great match the nuttiness of the brown rice.

Throw in some fresh herbs, I'm using flat leaf parsley and thyme here. If you were making say a Mexican inspired dish, you would add fresh cilantro.

Add cooked brown rice to the pan.

Incorporate the onion and herbs into the rice, leaving the heat on medium high to get a light crisp onto the rice.

Sprinkle in some House Blend and cook another couple minutes. For the Mexican Fried Rice, you would use our South O' the Border Blend and a pinch of salt.

See how simple that was? Look at those caramelized onions and all the fresh herbs! Light, fresh and healthy. So many options too, you can add any of your favorite herbs, spice blend and kick it up even more and throw some bacon in there!

 

RECIPE

FRIED RICE

Prep Time: 5 Minutes  Cook Time: 12 Minutes Difficulty: Easy Servings: 4

Ingredients:

  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 3 tablespoons flat leaf parsley, chopped
  • pinch of fresh thyme
  • 2 tablespoons olive oil
  • 3 cups cooked brown rice
  • SplenDishes House Blend

Directions:

Saute onions and garlic in olive oil until lightly golden brown. Add fresh herbs, cooked brown rice and House Blend.

Combine and cook about 4-5 minutes until rice is slightly golden and crispy.


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



1 Comment

Marie Dinelle
Marie Dinelle

May 05, 2014

I just happened to come across your website and I love it. I was never very fond of plain rice either but I will try this very soon.

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