Long Grain Brown Fried Rice

Long Grain Brown Fried Rice

All you need is a skillet and an hour to make this restaurant-quality vegetarian dish.


4 cups rice


15 minutes


45 minutes


  • 1 cup long_grain_brown_rice
  • 1/4 cup olive oil, divided
  • 1/2 cup onion or scallions, chopped
  • 1 (10 oz.) package frozen mixed vegetables
  • 1/2 teaspoon garlic powder
  • 2 large eggs, beaten
  • 3 to 4 tablespoons soy sauce
  • scallions, for garnish


Prepare Florida’s Table™ Long Grain Brown Rice according to the directions on the package. Cool to room temperature, then refrigerate 1 to 2 hours, reducing temperature to below 41 degrees. Rice should be cold before frying.

On medium setting, heat 2 tablespoons olive oil in a large skillet or wok. Add chopped onion. Cook for 3 minutes until fragrant. Stir in frozen mixed vegetables. Season with garlic powder; cook 5 minutes. Remove vegetables from pan and set aside in a bowl.

Add remaining oil to the pan and pour in beaten eggs, stirring quickly to scramble eggs. Stir in cold rice. Add vegetables and continue to cook and stir for 5 minutes. Add 3 to 4 tablespoons soy sauce and toss to coat rice, vegetables and egg.

Serve immediately.