Enlightened Fried Rice

  • Yield 4 servings
  • Prep 5 mins
  • Cook 10 mins

Leftover brown basmati rice makes this Chinese dish a snap.

Enlightened Fried Rice
Mark Boughton

Think “healthy fried rice” is an oxymoron? Try this. Nutrient-rich brown rice; sweet, briny shrimp; crunchy bean sprouts; soft bits of egg; and the freshness of ginger, green onions, and more, all stir-fried in a minimum of oil.


2 tablespoons oyster sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sugar
2 teaspoons roasted sesame oil, divided
2 eggs, lightly beaten with 2 teaspoons of water
3/4 pound medium shrimp, peeled and deveined, tails removed
2 tablespoons canola oil
3/4 teaspoon minced onion
1 tablespoon minced peeled fresh ginger
1/2 teaspoon minced garlic
1/2 cup minced green onions, divided
2 cups cooked brown basmati rice, cooled
1 cup bean sprouts
3/4 cup snow peas


  1. Combine oyster sauce, soy sauce and sugar in a small bowl.
  2. Heat a heavy 12-inch skillet over medium-high heat. Add 1 teaspoon sesame oil and eggs. Cook until eggs are softly scrambled. Remove from pan.
  3. Add remaining sesame oil to pan. Add shrimp; stir-fry until just cooked, about 2 minutes. Remove from pan. Wipe pan clean.
  4. Add canola oil to pan. Add onion; stir-fry 2 minutes. Add ginger, garlic and half the green onions; stir-fry 30 seconds. Add rice; cook, without stirring, 1 minute to crisp, then stir-fry 2 to 3 minutes. Add bean sprouts, peas, egg, shrimp, remaining green onions and sauce. Toss gently until thoroughly heated.

—Recipe by Laraine Perri