Asian Vegetable "Fried" (Brown) Rice – $.85

Ummm yeah, this was as good as it looks. This beast of an Asian dish was ridiculously easy to prepare, but does take a little vegetable-cutting time, FYI. Feel free to add any meat and any other veggie you want. Oh, and this makes about 2 servings.

Go ahead and start making a few servings of brown rice. It takes forever and a day to make, so start early. If you really don’t have time, go for white rice!

Here’s the time-consuming part: Cut up about 1/2 onion, a handful o’ spinach, a few green onions (cut it on an angle to look pretty), 4-5 mushrooms, a few cloves of garlic, and about a teaspoon of fresh ginger. Beat an egg and set aside. In another bowl you want add some or all of the following ingredients according to your preferences: soy sauce, Worcestershire sauce, a few drops of liquid smoke, teriyaki sauce, and a little honey.

Now, in a super hot & greased wok or nonstick skillet, add your onions.

After they start to get a little color on them, add your mushrooms, ginger and garlic. Oh snap, this smelled SOOO GOOD.

After a minute or two, push the veggies to the side and pour the egg in the middle of the pan.

Once the egg is *almost* cooked, add the cooked rice, green onions and spinach.

After just a few flips in the pan, add your sauce. Hey, start with a little at a time- like maybe a tablespoon for two servings. You don’t want it super salty. Also keep in mind: the teriyaki sauce and honey burn quick, so really, only cook this for a minute or less. Obviously if you start smelling it burning on the high heat, take it off and serve.

Should look something like this! This is a PERFECT side to some kind of seafood, in my humble opinion.

  • 2 Servings rice – $.20
  • Handful o’ spinach – $.10
  • 1/2 Onion – $.32
  • 5 Mushrooms – $.81
  • Green onions – ~$.15
  • 1 Egg – $.12
  • 2 Servings: $1.70
  • 1 Serving: $.85

About Ande Truman

Ande has made mistakes in the kitchen since she could reach the countertop. From a restaurant head cook, to cooking meals for friends, to her own solo plate, experimenting & learning drives her. She's also a freelance graphic & web designer, photo/videographer, guitar player and wanderlust-er. In her spare time, she works a full-time 8 to 5 cubicle job. She's the creator of Broke & Healthy.

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Categories: Asian, Eggs, Green Onions, Mushrooms, Onion, Recipes, Recipes by Ingredient, Rice, Sides, Spinach, Vegetarian

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5 Comments

Comments for Asian Vegetable "Fried" (Brown) Rice – $.85 are now closed.

  1. This will be great to through in large shrimp and or scallops

    • Oh yeah! That WOULD be good!

  2. That looks like a great dish! I'd be tempted to serve it as a main dish, with maybe a few cashews thrown in.

  3. Oh definitely! The bacon grease sounds perfect for that. I always keep grease in the fridge 🙂

  4. We love fried rice… it is so great for using up little bits of leftover vegetables and making the whole family like them! And everything is usually on hand. I make it with bacon grease. 🙂 I'll try it tomorrow with some shredded chard instead of spinach and add some shelled peas from the garden.