Monday Night Green and Brown Fried Rice

Posted On Jun 10, 2022 By Brandy Gales

Rice topped with chopped avocado, broccoli, and green onions.

This meal is the ultimate on-the-go lunch. Even though I call this dish fried rice, it really isn’t fried at all. I use just a little bit of sesame oil, lime juice and soy sauce to sauté the vegetables and toss together with some leftover brown or white jasmine rice, and dinner is done! I call this dish "Monday night brown rice" because I normally make a lot of my rice-based-heavier-meals on the weekend. I like to use the leftovers and any fresh vegetables I have on hand to put together a fast meal!

Monday Night Green and Brown Fried Rice

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

What You Need

  • 1 tablespoon toasted sesame oil
  • 4 tablespoons soy sauce
  • 1/4 cup lime juice
  • 1 teaspoon garlic chili paste
  • 1 bunch green onions, chopped
  • 1 shallot, chopped finely
  • 1 tablespoon freshly chopped ginger or ginger paste
  • 2 garlic cloves, roughly chopped
  • 2 teaspoons kosher salt, divided
  • 2 cups cooked brown rice
  • 1 lb. Brussels sprouts chopped in half
  • 2 cups broccoli chopped in half
  • 1 bunch asparagus, diced
  • 1 cup sweet peppers
  • 2 cups white mushrooms, chopped
  • 1/2 cup edamame
  • 1 avocado, pitted and sliced
Sprouts, edamame, peppers, broccoli, mushrooms and asparagus.

What You Will Do

  1. Cook 2 cups of brown or white jasmine rice according to package instructions. I use a rice cooker.
  2. Heat a large skillet over medium-high heat. Add sesame oil to the pan and continue to heat for an additional minute.
  3. Add the shallot, green onions, ginger, garlic, garlic chili paste and 1/2 teaspoon of salt to the pan. Cook, stirring often for about 5 minutes or until fragrant.
  4. Add in the hearty vegetables: Brussels sprouts, broccoli, asparagus, sweet peppers, mushrooms and edamame and cook until soft; this will take about 8-10 minutes.
  5. Add the rice and toss to coat.
  6. If you like your rice crispy, flatten the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes.
  7. Remove from heat and allow to cool for 5 minutes.
  8. Place onto a serving platter or in a serving bowl and top with freshly chopped chives, green onions, celery leaves and diced avocado.
  9. Serve immediately.

Recipe Tips:

If you would like to cook the hearty vegetables in the oven, follow these steps below.

  • Chop up all of your vegetables and mix them in a bowl with the olive oil, salt, garlic powder, and pepper.
  • Once mixed to your liking, transfer everything to a sheet pan.
  • Roast in the oven for 30 to 40 minutes or until crisp outside and tender inside. Shake the pan from time to time to brown the hearty vegetables evenly.
  • Sprinkle with salt to taste.
  • Continue with the next steps above to mix together.

Now the last thing you have to do, as my daughter would say, is Eat, Eat.

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