Rainbow Stir-fried Brown Rice

  • Makes4 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!

This article was originally published on May 01, 2007