- 1/2 cup uncooked brown rice (100 g)
- 3 tbsp sesame oil
- 1/4 tsp cayenne powder
- 1/2 red onion, finely chopped
- 2 medium potatoes (1 pound or 450 g), finely chopped
- 3/4 cup water (190 ml)
- 1 tbsp tamari or soy sauce
- 1 tsp garlic powder
- 1 nori sheet, finely chopped
- Black sesame seeds and black pepper to taste
- This recipe works better if you use rice leftovers, but you can also cook the rice just before making this potato fried rice, it’s up to you.
- Soak the rice overnight or for at least 4 hours. This step is optional, but I like to soak my grains because they usually contain phytic acid and it binds minerals in the digestive tract. Besides, when you soak your grains, they’re easier to digest and this also reduces the cooking time.
- Drain and rinse the rice and place it in a saucepan with some water. Cook over high heat until the water is boiling, then cover and then reduce the heat and cook over medium-high heat until the rice is cooked. Follow package directions to know the amount of water you need and the cooking time.
- Heat 2 tablespoons of the oil in a frying pan, add the cayenne powder and the onion. Cook over medium-high heat for about 5 minutes
- Add the potatoes and cook for about 15 to 20 minutes or until they’re cooked. I added 3/4 cup (190 ml) of water to cook the potatoes, but the amount of water may vary. You can also add more oil if you want. Stir frequently.
- Add the rice, 1 tablespoon oil, tamari, garlic powder, nori sheet and sesame seeds and black pepper to taste. Stir and cook for another 5 minutes.
Adapted from Mommy Tang’s ketchup fried rice recipe
- Serving Size: 1/4 of the recipe
- Calories: 263
- Sugar: 2.1g
- Sodium: 262mg
- Fat: 11g
- Saturated Fat: 1.6g
- Carbohydrates: 36.9g
- Fiber: 4.1g
- Protein: 4.6g