Vegetarian Carrot Fried Brown Rice

Author Notes

A simple fried rice made with leftover brown rice and carrots (but almost any vegetable would work well.) —Erin (Naturally Ella)

  • Serves 1 to 2
  • 2 tablespoons peanut oil, divided
  • 1/4 cup diced onion
  • 1/2 cup diced red pepper
  • 1 cup diced carrots
  • 2 cups cooked brown rice
  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon mirin
  • 2 eggs
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons minced cilantro, for serving
In This Recipe
  1. In a large skillet set over low heat, heat 1 tablespoon peanut oil. Stir in the onion and red pepper, cooking until tender, 5 to 6 minutes. Add diced carrots and continue to cook for another 5 to 6 minutes, until carrots are slightly soft. Stir in brown rice, soy sauce, rice vinegar, and mirin, cooking for 2 to 3 more minutes to fry the rice.
  2. Create a large well in the center of the rice and add remaining tablespoon of peanut oil. Whisk the eggs in a bowl, then pour them into the well. Cook the eggs, stirring occasionally, until set, 3 to 4 minutes. Stir in sesame seeds, then serve hot with a sprinkle of cilantro.

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