Dry frying is a good way to cut the fat but add a ton of flavor while adding another layer of texture to brown rice. They key here is to use a non stick pan or if you have one, a good ol cast iron pan. You will want to minimize any chance the rice has to stick so stir often.
Dry Fried Brown Rice
2 cups Cooked Organic Brown Rice
1/2 cup chopped Organic broccoli
1/2 cup Organic Corn
1 Garlic clove finely chopped
1 tsp Organic Soy sauce
3 tbsp chicken stock
Place pan on the stove and set to medium to medium high heat. When pan is hot toss in 2 tbsp of chicken stock a long with vegetables and garlic (we’ll save the other 1tbsp for later). Stir until liquid has evaporated from the pan and vegetables are tender. Add Brown rice and toss until desired texture. Then remove from pan. At this point you may have some small bits stuck to the pan. Add soy sauce and the remaining 1 tbsp of chicken stock. Stir while removing bits from the bottom of the pan. Add back in the brown rice and continue stirring while coating the rice. Once the remaining liquid has evaporated remove from the pan and serve. Add Salt and Pepper to taste. You shouldn’t need to due to the soy sauce and chicken stock, but if it is too bland you can add the desired amount. Also experiment with spices that you might find appealing in this recipe. Remember spices add a ton of flavor without any unwanted calories.