We eat this for lunch 4 or more times a month. The recipe can be enhanced quite a bit, we hardly ever eat it plain.
It takes around 50 minutes.
Recipe makes two big servings or 3-4 small servings.
Fried Brown Rice
- 1-2 teaspoons olive oil
- 1 1/4 cup brown rice
- 3 chicken bouillon cubes
- 3 1/2 cups simmering-hot water
Start heating the water in a saucepan.
In a 12 inch frying pan, one that has a lid, add the oil and rice. If you rinsed the rice, pat it dry before adding to the oil. Place the pan on the stove and heat to medium heat. When the rice starts getting hot and changing colors, stir the rice. Stir it often because it will burn easily. When the rice is as brown as you like it, we usually stop at golden brown, add the 3 bouillon cubes. Carefully add the hot water. Adding the water will generate a lot of steam, so please be ready for that! The liquid in the frying pan should be simmering or boiling at this point.
Reduce the heat to almost med-low and place the lid on the pan. Set a timer for 40 minutes. Check after a couple of minutes that the water is simmering. It should be simmering and you can usually tell without lifting the lid by the steam escaping from under the lid.
After 40 minutes, check the rice. If it is not done enough or if the liquid is not absorbed, put the lid back on. Check again after 5-10 minutes.
Can be refrigerated for several days.
Add-ins – to name a few.
Add-ins with water (before simmering rice and water):
Add-ins to fry with rice:
Add-ins after cooking:
sour cream, Monterey jack cheese, minced jalapenos