Best 6 Brown Rice Sesame Fried Vegetablesbrunei Recipes

Embark on a culinary journey to discover the delectable tastes of Brunei with our ultimate guide to creating the perfect "Brown Rice Sesame Fried Vegetables." This dish is a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving more. Whether you're a seasoned cook or just starting your culinary exploration, this article will provide you with all the essential information and tips to craft this mouthwatering dish. Get ready to explore a world of exotic ingredients and techniques as we delve into the secrets of preparing "Brown Rice Sesame Fried Vegetables" like a true Bruneian chef.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED BROWN RICE WITH SHRIMP AND VEGETABLES

Fried Brown Rice with Shrimp and Vegetables image

Add carrots, peas and scallion to this shrimp dish with egg and brown rice.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 large egg, beaten
1/2 pound peeled and deveined medium shrimp, tails on
Kosher salt
1/2 cup chopped watercress
1/4 cup shredded carrots
1/4 cup frozen peas, thawed
1 teaspoon minced garlic
1 teaspoon soy sauce
3 cups cold cooked brown rice
1 tablespoon chopped scallions
1 teaspoon toasted sesame oil

Steps:

Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.

VEGETABLE FRIED RICE

Vegetable Fried Rice image

This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.

Provided by dakota kelly

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

3 cups water
1 ½ cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 cup frozen petite peas
2 teaspoons sesame oil
¼ cup roasted peanuts

Steps:

In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g

BROWN RICE VEGGIE STIR-FRY

Brown Rice Veggie Stir-Fry image

"My husband and I first tasted this colorful combination while visiting my sister in Grants Pass, Oregon," notes Maxine Driver of Littleton, Colorado. "We enjoyed it so much that now I often make it for family and friends."

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1 tablespoon olive oil
1 cup sliced zucchini
1 cup shredded cabbage
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1 cup cooked brown rice
1/4 cup diced fresh tomato
1/4 cup grated carrot
2 tablespoons slivered almonds

Steps:

In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.

Nutrition Facts : Calories 263 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 6g fiber), Protein 7g protein.

STIR FRIED SESAME VEGETABLES WITH RICE

Stir Fried Sesame Vegetables with Rice image

In this dish, the peanut oil is preferable to the vegetable oil, as the flavor of the peanut oil adds a really nice nutty flavor.

Provided by dakota kelly

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

1 ½ cups vegetable broth
¾ cup uncooked long-grain white rice
1 tablespoon margarine
1 tablespoon sesame seeds
2 tablespoons peanut oil
½ pound fresh asparagus, trimmed and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 large yellow onion, sliced
2 cups sliced mushrooms
2 teaspoons minced fresh ginger root
1 teaspoon minced garlic
3 tablespoons soy sauce
1 tablespoon sesame oil

Steps:

Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 42.5 g, Fat 14.8 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 891.8 mg, Sugar 5.9 g

BURMESE BROWN RICE WITH SESAME FRIED VEGETABLES

Burmese Brown Rice With Sesame Fried Vegetables image

This is from the Wikipedia cookbooks. It sounded so good I wanted to keep it here. I made a few minor changes because the directions were so vague.

Provided by windhorse23

Categories Brown Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups brown rice
1 teaspoon sea salt
2 green onions
1 radish
1 carrot
1 cucumber
3 tablespoons canola oil
1 teaspoon garlic, minced
1 tablespoon tahini
2 tablespoons sesame seeds
1 tablespoon soy sauce
1/2 tablespoon lemon juice

Steps:

Wash rice thoroughly, then boil in 5 cups of water with the sea salt. Simmer until the rice is tender (about 45 minutes with brown rice.).
Slice onion finely. Cut radish in 4 pieces. Cut carrot on the diagonal in slices, then cut the slices in strips. Quarter the cucumber lengthwise, then slice. You don't have to peel it.
Heat oil in a saute pan and stir fry the garlic until it turns brown. Some fresh minced ginger may also be added. Add all the vegetables and stir fry for about 3 minutes. Add sesame seeds and stir fry for two more minutes. Turn off the heat and set aside.
Add veggies to the rice. Add soy sauce and lemon juice. Serve with tahini poured over all.

Nutrition Facts : Calories 337.7, Fat 11.6, SaturatedFat 1.3, Sodium 570.9, Carbohydrate 52.6, Fiber 3.5, Sugar 2, Protein 6.7

BROWN RICE & SESAME FRIED VEGETABLES(BRUNEI)

Brown Rice & Sesame Fried Vegetables(Brunei) image

A yummy brown rice recipe from Brunei with a fragrant masala spice powder and veggies mixed in. Brunei, officially the Nation of Brunei, the Abode of Peace, is a sovereign state located on the north coast of the island of Borneo, in Southeast Asia.

Provided by Sharon123

Categories Brown Rice

Time 55m

Yield 4-6

Number Of Ingredients 17

Ingredients

30 g cumin seeds (1 oz.)
6 cardamom pods
4 coriander seeds
30 g fennel seeds (1 oz.)
1 clove
1 stick cinnamon (1 inch piece)
2 cups brown rice
1 teaspoon sea salt
2 onions, green
1 cup radish
1 carrot
3 tablespoons cooking oil
1 teaspoon garlic, finely chopped
1 tablespoon sesame tahini
soy sauce
lemon juice
1 small cucumber, chopped

Steps:

Place masala spice ingredients in dry frying pan and toast slightly till seeds start to pop and you can smell them. Remove from pan and place in spice grinder(I use coffee grinder) and grind to powder. Set aside.
Wash the rice three times and boil in 4 cups lightly salted water until tender, about 20-25 minutes.
Chop the cucumber finely and set aside.
While the rice is cooking, wash and prepare the vegetables. Slice the green onions finely. Chop radishes coarsely. Chop the carrot into small pieces. Heat the oil in a wok or pan and stir fry the garlic for 40 seconds. Add the prepared vegetables and stir-fry for 3 minutes. Add the sesame seeds after 2 minutes. Add masala spice powder and stir for a minute or so to mix well.
When the rice is tender, drain and stir in the fried vegetables and sesame seeds. Stir in the sesame tahini.
Sprinkle with a little soy sauce and lemon juice and serve hot with sesame tahini to taste.
Top with chopped cucumber for garnish.

Nutrition Facts : Calories 558.4, Fat 18, SaturatedFat 2.4, Sodium 636.1, Carbohydrate 91.2, Fiber 10.3, Sugar 5.8, Protein 12.2

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and utensils ready. This will help you stay organized and avoid any scrambling.
Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, seasonal vegetables and high-quality sesame oil and soy sauce.
Don't overcrowd the pan: When frying the vegetables, make sure you don't overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help prevent the vegetables from sticking. If you don't have a well-seasoned wok or skillet, you can season it by heating it over medium heat and adding a tablespoon of oil. Swirl the oil around the pan until it coats the entire surface. Then, remove the pan from the heat and let it cool.
Cook the vegetables in batches: If you're cooking a lot of vegetables, cook them in batches. This will help prevent them from becoming overcrowded and soggy.
Add the sauce at the end: Add the sauce to the vegetables at the end of the cooking process. This will help prevent the sauce from burning.

Conclusion:

Brown rice sesame fried vegetables is a delicious and healthy dish that is easy to make. It is a great way to use up leftover vegetables and is a perfect side dish for any meal. With its vibrant colors and delicious flavors, this dish is sure to impress your family and friends. So next time you're looking for a quick and easy weeknight meal, give brown rice sesame fried vegetables a try. You won't be disappointed!