Fried Brown Rice

Break up the banality of your humble rice bowl with this fried variation featuring edamame, carrots, onions, garlic, and hints of coconut aminos.Β 

Fried Brown Rice: 

  • 3 cups cooked organic short-grain brown rice (best if cold) such as Lundberg
  • Organic, extra virgin olive oil 
  • 1/2 yellow onion, diced finely 
  • 1/2 shallot, diced finely 
  • 5 cloves garlic, minced 
  • 1 cup shelled edamame 
  • 1 organic carrot, grated
  • 2 tablespoons coconut aminos 
  • Pink Himalayan or Celtic sea salt, to taste
  • Freshly cracked pepper, to taste 


  • Saucepan 


Prepare and set aside 3 cooked cups of brown rice (usually made from 1 cup dry rice). Frying works best if the rice is cold. 

Coat a large saucepan with olive oil and heat on medium-high. Add the onions, shallots, and garlic, and cook for a few minutes, stirring continuously, until the onions begin to soften. 

Add the cooked, cold rice, folding the mixture to incorporate the ingredients completely.  Cook for 2-3 minutes until the rice is heated. 

Add the edamame and carrots, cooking for an additional 2 minutes. Finally, add the coconut aminos, making sure that all of the ingredients are mixed together. 

Season with salt and pepper, to taste. Serve hot. 

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