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Vegetarian, Meal soups and plant based

Fried brown rice with vegetables, egg, and peanuts

Fried brown rice with vegetables, egg, and peanuts is a vegetarian dish for 4 people, ready in 30 minutes, rated easy, for €1.70 per serving. The key is using rice cooked the day before and kept cold, so the grains separate in the wok instead of clumping together.

A homemade stir fry with brown rice, crisp vegetables, scrambled egg, and toasted peanuts, it already smells great.

Fried brown rice with vegetables, egg, and peanuts
Total time
30 min
Difficulty
Easy
Cost per person
€1.70
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

This brown rice stir fry has crisp barely cooked vegetables, soft scrambled egg, and the crunch of toasted peanuts at the end. Brown rice brings a nutty flavor and a firmer bite than white rice, it holds up well even after hitting the hot wok. The soy sauce coats everything lightly without drowning it, so each ingredient keeps its own identity on the plate.

This is the weeknight dish for when you have leftover rice and vegetables to use up in the fridge. Kids love picking out the bits of egg and peanuts, adults appreciate that there's almost nothing to buy. Mon Chou slots it in on a random Tuesday between two fancier meals, without giving up on flavor.

The ingredients

4 people

Pantry

  • Brown riceoften in the pantry 280 g
  • Toasted peanutsoften in the pantry 50 g
  • Soy sauceoften in the pantry 4 tbsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrot 2
  • Red bell pepper 1
  • Chinese cabbage 200 g
  • Scallion 4

Dairy

  • Egg 4

Allergens Eggs, Peanuts, Soy

The step by step recipe

  1. Cook the brown rice in a large pot of boiling water, then drain it. 30 min

    Brown rice takes longer, start it first and prep everything else while it cooks.

  2. Cut the carrots, bell pepper, and cabbage into thin strips, and slice the scallions.

    Thin, even strips cook in two minutes.

  3. Stir fry the vegetables over high heat in the wok with the oil. 5 min

    Don't overcrowd the wok, the vegetables should stir fry, not simmer.

  4. Push the vegetables to the side, pour in the beaten eggs and scramble them, then mix everything with the rice. 3 min

    Stir as soon as the eggs start to set, so you get small pieces.

  5. Add the soy sauce, pepper, and crushed peanuts, and serve right away.

    Add the peanuts last so they keep their crunch.

Our tips to get it right

  • Drain the cooked brown rice well and spread it out on a plate to cool, moisture is the enemy of good fried rice.
  • Cut and prep all the vegetables before you turn on the heat, wok cooking moves fast and leaves no time to improvise.
  • Use the highest heat you can and don't stir too often, let the vegetables sit against the hot wok for a few seconds so they pick up some color.

The variations

  • Swap the Chinese cabbage for bean sprouts or thinly sliced broccoli, depending on what you have on hand.
  • For an egg-free version, double the peanuts and add diced smoked tofu to keep some crunch and protein.
  • For picky kids, roughly crush the peanuts and cut the vegetables even smaller so they go down easier.

What to serve it with

  • A light miso soup to start
  • Green tea to help digestion
  • Lime wedges to squeeze on top

Storage

This fried rice keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because of the egg and the crisp vegetables. Reheat it in a hot skillet for a few minutes, never in the microwave, so it gets some crunch back.

Questions about this dish

Can I use white rice instead of brown rice?

Yes, cooked white rice works well and even cooks faster. The texture will be a bit softer, but still tasty.

Can I make this fried rice ahead of time?

You can chop all the vegetables and cook the rice the day before, then store them separately in the fridge. The wok step should happen at the last minute, it only takes a few minutes, to keep everything crisp.

What if I don't have a wok?

A large skillet with high sides works just as well, the key is high heat. Spread the vegetables across the whole surface so they sear instead of steaming.

Can I replace the peanuts for an allergy?

Yes, toasted sunflower or sesame seeds add a similar crunch without peanuts. Add them right at the end of cooking too, so they stay crisp.

How long does it take to make a fried brown rice with vegetables, egg, and peanuts?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fried brown rice with vegetables, egg, and peanuts?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fried brown rice with vegetables, egg, and peanuts cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, peanuts, soy. Always check the labels of the products you buy.

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