Fried Brown Rice with Pork and Shrimp

From Serving Up Noodles and Rice

Why This Recipe Works

In this recipe, using brown rice instead of the more conventional white rice offers several advantages. Because of its bran, brown rice holds up well if cooked aggressively in boiling water, which means it needs just 25 minutes of cooking t...

Why This Recipe Works

In this recipe, using brown rice instead of the more conventional white rice offers several advantages. Because of its bran, brown rice holds up well if cooked aggressively in boiling water, which means it needs just 25 minutes of cooking to turn tender; we opt to cook it for an extra 10 minutes (for a total of 35 minutes) to give it the right soft texture. The bran layer prevents freshly cooked brown rice from clumping, so we could use the rice fresh instead of fussing with the need for leftovers as white rice requires. Additionally, the bran acts as a nonstick coating on each grain, so brown rice requires far less oil in the frying stage. We also found that using short-grain instead of long-grain rice gives our fried rice the right texture. To balance the nuttier flavor of brown rice, we use more ginger, garlic, and soy sauce than we do for white-rice recipes. The addition of a quick version of Chinese barbecue pork, along with shrimp and scrambled eggs, makes this dish hearty enough to serve as a main course.

Fried Brown Rice with Pork and Shrimp