Monday, May 31, 2010

Spicy Seafood Fried Brown Rice

Brown Rice is more healthier compare with white rice.The difference between brown rice and white rice is not just color! Brown rice and white rice have similar amounts of calories, carbohydrates, and protein. The main differences between the two forms of rice lie in processing and nutritional content. A whole grain of rice has several layers.Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients.As we know rice was a staple food only to Asian but now in Western world too.
I been eating brown rice for a month now.Actually I used to eat brown rice 13 years ago while was working and started to go to the gym.One of the reason why I'm eating brown rice is for health reason( my doctor told me blood pressure is above average) and the other reason is for me to lose some weight that I gained during winter.Since I'm a rice lover,I must have rice every meal except when I'm having paste or noodle ..Usually I bought Japanese brown rice but recently when I visit Korean supermarket I bought a bag of 20 lbs Korean brown rice on sale.Honestly if you never eat brown rice before,you might think brown rice is quite hard to digest or enjoyable..But once when you start consume it in daily basic you will enjoy it!!I have some leftover brown rice in the rice cooker and decided to use it to make seafood fried rice...Viola!! It's really taste super delicious!!! something for change plus a healthier version too!!

Ingredients:
1 1/2 cup brown rice,soak,wash and drain.
3 large egg
1 large bombay onion,peel and diced
1/2 cup bay scallop
10 medium shrimp,peel and clean
5-6 florets broccoli,diced
1 tsp ground white pepper powder
salt to taste
1 tbsp soy sauce
2 tbsp chili shrimp chili paste ( I used Tean's brand)*optional*
2 tbsp oil,corn or vegetable

Method:
1:Soak brown rice in water for 1 hour or more before cooking. Wash few time with clean water and add in extra water compare with white rice.1:2 portion.Brown rice intend to absorbs extra liquid when cooking.Use rice cooker to cook the rice if no rice cooker available iron cast pot is still acceptable..
2:Let the rice rest or cool completely before use it to make fried rice.Preferly over night brown rice.
3:Heat large skillet or pan at medium high heat with oil,crack eggs onto the pan,scramble for 2 minutes before dish out and set aside.Use the same pan,add in onion,broccoli,shrimp and bay scallop.Use spatula to stir the ingredients for 3-5 minutes.
4.Then add in brown rice and seasoning.Keep stirring or tossing the rice well for another 10 minutes .Add in scramble eggs and shrimp chili paste,mix well.Check the seasoning before dish out and serve warm.
Korean brown rice










27 comments :

Gabriel said...

What a unique and impressive meal! I love Asian dishes as well as seafoods. Thanks for sharing the idea about brown and white rice. Hmmm... I will also try eating brown rice.

Anncoo said...

Looks so yum..yumm..

pigpigscorner said...

I love fried rice! I know brown rice is good but my hubs hates it =(

Kristin said...

This is a good way to use brown rice. I am trying to switch from white to brown but it is hard, I can taste the difference. I like your recipe because there are other flavors going on, so you won't be able to tell the difference in the rice. Thanks for sharing this recipe.

Little Corner of Mine said...

Yeah! We are on the same boat. Once we are used to the taste, it actually not bad at all.

My Asian Kitchen said...

Gabriel:
Thank you for dropping ny and your kind comment:)

Anncoo:
Thanks!

pigpigcorner:)
hahaha! I think as the said practise make perfect right? my hubby hardy touch white rice.. as for brown rice forget it!

kristin:
yes it's hard for the 1st couple of week.. but when you used to it's is not really bad..just add more water when cooking so you won't feel the rice texture hard and rough.

LCOM:
welcome to the club! ahaha!

Steffi said...

Your fried rice looks uber yummy! I love brown rice - it has more bite and flavour; guess I am a weirdo =).

Anyways, to slowly 'convert' us, my mom began mixing in 1/4 cup of brown rice, slowly increasing the portion til we were finally eating 100% brown rice. Hope it helps those with trouble converting to brown rice. =)

Megan said...

Your fried rice looks uber yummy! I love brown rice - it has more bite and flavour; thanx for posting.

kara said...

wow! This is quick and easy fried rice. thanks for the delicious recipe.

Samantha said...

Well, I like your recipe because there are other flavors going on, so you won't be able to tell the difference in the rice. Thanx for the share.

Michelle said...

I just love fried rice, thai fried rice with seafood, pork and tomatoes perfect for a quick lunch.

Kristen said...

I love Asian dishes as well as sea foods. Thanks for sharing the idea about brown and white rice. thanx for the post.

Victoria said...

Many of these recipes call for using leftover rice. You can plan for this by cooking a meal served with rice earlier in the week, then refrigerating the leftover rice to use in these recipes

Diane said...

It was our first time cooking thai and was delicious. I wanted it a little spicer though!

Diane said...

It was our first time cooking thai and was delicious. I wanted it a little spicer though!

Lynn said...

I like you food ideas mixing the seafoods and the brown rice. I think is really taste good since its spicy too.Thank you for sharing this recipe

Jane said...

I was looking for a good fried rice recipe that tasted like the take-out we love to order too much! This is a great recipe and easy to put together. I substituted cider vinegar for the sherry wine but stuck with the recipe otherwise. Thanks!

Katie said...

Asian foods are really great. Yes I agree that I love how they cook their seafoods too. Thanks for sharing a recipe like this one. Keep on posting.

Jillian said...

It is thick noodle soup usually serviced in most chinese restaurant...has shrimp, slice of beef, carrots, onions, chinese style black mushroom, crab meat, pork with spicy soup served in a bowl. anyone know where i can find great tasting champong in denver area? does it exist?

Jean said...

When I first skimmed over the recipe, I expected something difficult. But this dish is quite easy to prepare and tastes unbelievable delicious!

Christy said...

I cooked this dish and it was very bland, even though I added more spicy ingredients than it said to. I have ordered this dish many times in Thai restaurants and it has never come out as bad as this recipe.

Jennifer said...

I cooked this dish and it was very bland, even though I added more spicy ingredients than it said to. I have ordered this dish many times in Thai restaurants and it has never come out as bad as this recipe.

Brittany said...

Very tasty. Made just like the recipe and found nothing lacking.

Becky said...

Our favorite recipe and you can change it up with different veggies. We have this every week!

sadie said...

This is a great recipe for a quick and easy side dish. Be sure to use leftover rice...fresh rice can make it too squishy. I use brown rice with the recipe

Allison Clark said...

Great. This is a good way to use brown rice. I am trying to switch from white to brown but it is hard, I can taste the difference.

Elis said...

Fantastic! Thank you for shating

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.