Rainbow Stir-fried Brown Rice

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4 servings

Rainbow Stir-fried Brown Rice

Photo: Jodi Pudge

Here’s a one-pot dinner made from leftovers that spells comfort food in my home. Stir-fried rice works best when you use leftover, refrigerated rice. (Just-cooked, hot brown rice will clump up.) Never know what to do with broccoli stalks? Here’s the recipe!


  • 1 tbsp oyster sauce
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1 tbsp vegetable oil
  • 1 boneless, skinless chicken breast , (250 g), thinly sliced
  • 1 cup grated broccoli stalks
  • 1 cup grated carrots
  • 1/2 cup chopped green onions
  • 1 egg , beaten
  • 3 1/2 cups chilled, cooked brown rice


  • In a small bowl, whisk together oyster sauce, one tbsp/15 mL water, soy sauce and sesame oil to make sauce.
  • Heat oil in a large, non-stick frying pan at medium. Add chicken and cook until no longer pink — about 3 to 4 minutes. Transfer to a bowl and set aside.
  • In same pan at medium heat, stir-fry broccoli, carrots and green onions for 1 minute, make a well and add egg, covering as much of the pan as possible. Before egg sets add rice and sauce and stir-fry for 3 minutes, add chicken and cook another 1 minute or until heated through.
  • *1 cup (250 mL) brown rice yields 3 1/2 cups (875 mL) cooked.
  • Note: Swap in shrimp for the chicken if you’d like!