Fried Brown Rice

Method7 steps · about 1 hr

1. 1

   Step 1: Rinse the 2 cups brown rice three times in fresh water, gently swirling and rubbing the grains; drain each time. Put the drained rice, 1 tsp rice oil, 1/2 tsp rice salt and 4 cups water into a rice cooker. Stir and soak for 10–15 minutes; use the cooker’s Keep Warm setting during this soak if suitable for your model. Then run the brown-rice cooking program until the rice is tender. The 10–15 minutes refers to soaking, not the full cooking time.

   Soak brown rice before cooking · 15 minUses 2 cups medium-grain brown rice · 1 tsp oil for rice · 1/2 tsp salt for rice · 4 cups water for rice · Water for three rice rinses, as needed

   
2. 2

   Step 2: Dice the green parts of the 1 oz green onions. Crack the 3 eggs into a separate bowl.

   Uses 1 oz green onion greens · 3 eggs

   
3. 3

   Step 3: Peel and devein the 7 oz shrimp if needed and cut each into 3 smaller pieces. Mix with 1/8 tsp shrimp white pepper and 1/2 tsp shrimp cornstarch; keep refrigerated while preparing the other ingredients.

   Uses 7 oz shrimp, peeled and deveined · 1/8 tsp white pepper for shrimp · 1/2 tsp cornstarch for shrimp

   
4. 4

   Step 4: Debone and remove the skin from the 6 oz chicken drumstick, skipping this trimming if already boneless and skinless. Cut into 1-inch pieces. Mix with 1 tsp chicken light soy sauce, 2 tsp oyster sauce, 1/8 tsp chicken white pepper, 2 tsp chicken cornstarch and 1 tbsp chicken water. Keep refrigerated until stir-frying.

   Uses 6 oz chicken drumstick, deboned and skinned · 1 tsp light soy sauce for chicken · 2 tsp oyster sauce for chicken · 1/8 tsp white pepper for chicken · 2 tsp cornstarch for chicken · 1 tbsp water for chicken

   
5. 5

   Step 5: When the brown rice is cooked, add the 2 oz corn. The source calls for reserved water here without specifying an amount: add a little additional water only if needed for moist reheating, without repeating the original 4 cups. Restart or reheat in the cooker as appropriate for your model until the corn is hot and the rice remains tender. Fluff with chopsticks to release steam.

   Uses Cooked brown rice · 2 oz corn · Additional water for reheating corn with rice, only as needed

   
6. 6

   Step 6: Heat the wok on high and spread 1 tbsp of the stir-frying oil around it. Spread out the marinated chicken and cook for 40–50 seconds without moving it, then lower the heat. Flip, increase the heat and cook for about 1 minute, turning occasionally. Add the marinated shrimp and stir-fry for about 1 minute. Transfer both to a bowl and immediately continue with the rice stage; they will return to the hot wok to finish cooking.

   Uses Marinated chicken · Marinated shrimp · 1 tbsp stir-frying oil

   
7. 7

   Step 7: Beat the 3 prepared eggs with their 1/2 tsp egg salt. Heat the wok on high and add the remaining 1 tbsp stir-frying oil. Add the eggs and stir gently for 30–40 seconds until setting. Add the fluffed rice and corn and stir-fry for 2–2 1/2 minutes. Mix in 1 tsp sugar, the separate 1/2 tsp fried-rice salt and 1 tbsp final light soy sauce for 10–15 seconds. Return the chicken and shrimp and stir-fry for 30–40 seconds, or longer as needed until chicken reaches 74°C in its centre, shrimp are pearly and opaque, and eggs are fully set. Add the green onions and stir-fry for 15–20 seconds. Taste the cooked rice and adjust seasoning if needed. Turn off the heat and serve.

   Uses Prepared eggs and diced green onions · 1/2 tsp salt for eggs · Fluffed brown rice and corn · Remaining 1 tbsp stir-frying oil · 1 tsp sugar for fried rice · 1/2 tsp salt for fried rice · 1 tbsp light soy sauce for fried rice · Chicken and shrimp to finish cooking