You won’t believe the flavour in this easy Sticky Fried Brown rice! Loaded with lots of vegetables and using brown rice, this fried rice is nothing but boring. Check out what the secret ingredient is that takes this classic dish to the next level!
Ingredients for this Sticky Fried Brown Rice
- Brown Rice: This recipe is the perfect way to use up leftover rice. Although you can most definitely replace the brown for regular jasmine or long grain rice, I find the brown rice has a nuttier flavour that goes very well in this dish
- Garlic and ginger: to start off the flavour in the wok. Just watch out as it burns easily in the hot oil so keep it moving
- Vegetables: Lots of them! Making this dish is another great way to use up any leftover vegetables that are sitting in the bottom drawer of your fridge! you can replace any of the vegetables for many others like string beans, corn and cabbage
- Bacon or Ham: for even more flavour!
- Soy Sauce & Dark Soy: Soy & dark soy sauces are essential for fried rice. But, you can use just soy if you don’t have dark soy on hand. I love adding Dark Soy as it add some sweetness and a deep dark caramel colour to the rice
- The Secret Ingredient: Thai Chilli Jam! (Nam Prik Pao): This is for me what takes this fried rice to the next level. You can find chilli jam in your local asian grocer or online on Amazon, I use Suraya Chilli Jam (link HERE). The Thai style jam is usually made of chillies, shallots, garlic, soybean oil, shrimp paste, sugar and salt. It adds a wonderful warmth and heat to the dish! If you can’t get a hold of Thai chilli jam, regular Siracha Sauce is a great substitute and will also add a nice kick of spice to the rice.
Make this Sticky Fried Brown Rice
This Sticky Fried Brown Rice can be made in a few easy steps and cooks in just under 15 minutes so have everything ready to stir fry when you begin cooking:
Cook onion and garlic
Heat the oil in the wok over high heat and once hot, add the garlic and ginger. With a wooden spoon keep stirring and cooking the garlic and ginger until fragrant for 1-2 minutes.
Add Bacon and Vegetables
Add the sliced bacon for a minute, then add the chopped carrots, capsicum, broccoli/peas and cook for about 5 minutes over high heat.
Combine Stir-fry Sauce
In the meantime, in a small bowl mix the chilli jam with the soy, dark soy and water and combine.
Stir-fry the rice
Add the rice to the wok making sure they are no lumps and combine with the rest for 3 minutes.
Add Sauce
Add the sauce and the spring onions and keep stirring for another few minutes, making sure the sauce has coated all the rice, before turning off the heat.
Top, garnish and Serve!
Top with a fried egg & sesame seeds! Enjoy!
Storage Suggestions
This sticky fried brown rice can be stored in the fridge in a airtight container for up to 4 days.
When re-heating, note that brown Rice can dry out! If reheating after a few days add a tablespoon on water before re-heating to add moisture back in the rice.
Want more?
Love rice? Check out more of my rice recipes like this Black Rice Salad or Pumpkin and Bacon Risotto
Sticky Fried Brown Rice
Equipment
- 1 steel wok or a regular skillet will also work fine! It just won't give as much caramelisation on the vegetables and rice
Ingredients
- 4 tbsp vegetable oil
- 4 garlic cloves (finely chopped)
- 2 cm ginger (finely chopped)
- 2 slices bacon or ham (thinly sliced)
- 2 carrots (sliced)
- 2 red capsicum (thinly sliced)
- half cup frozen peas or chopped broccoli
- 2 cups cooked brown rice
- 2 spring onions (thinly sliced)
- 1 tbsp thai chilli jam
- 1 tbsp dark soy sauce
- 3 tbsp soy sauce
- 4 tbsp water
- 1 tbsp sesame seeds (optional to garnish)
Instructions
- Heat the oil in the wok over high heat and once hot, add the garlic and ginger. With a wooden spoon keep stirring and cooking the garlic and ginger until fragrant for 1-2 minutes
- Add the sliced bacon for a minute, then add the chopped carrots, capsicum, broccoli/peas and cook for about 5 minutes over high heat
- In the meantime, in a small bowl mix the chilli jam with the soy, dark soy and water and combine
- Add the rice to the wok making sure they are no lumps and combine with the rest for 3 minutes
- Add the sauce and the spring onions and keep stirring for another few minutes, making sure the sauce has coated all the rice, before turning off the heat
- Top with a fried egg & sesame seeds!
