Golden Toasted Brown Rice with Shrimp and Corn

Forget everything you know about fried rice. This version starts with lightly toasted brown rice, giving it a nutty depth that pairs perfectly with sweet corn, colorful bell peppers and tender shrimp. A splash of soy sauce and fresh scallions tie it all together.

This one-pan meal comes together in just 30 minutes, making it an ideal weeknight dinner. It’s wholesome, satisfying and far better than takeout. Serve it straight from the skillet for a quick and delicious meal.

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Ingredients

1 cup brown rice, uncookedView ingredient guideLike ingredientDislike ingredient

1 tablespoon vegetable oilView ingredient guideLike ingredientDislike ingredient

1/2 cup frozen corn kernels, thawedView ingredient guideLike ingredientDislike ingredient

1/2 cup diced bell peppers (any color)View ingredient guideLike ingredientDislike ingredient

8 ounces raw shrimp, peeled and deveinedView ingredient guideLike ingredientDislike ingredient

2 tablespoons soy sauceView ingredient guideLike ingredientDislike ingredient

2 scallions, slicedView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the brown rice according to package directions until tender. Drain if necessary and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the cooked brown rice to the skillet in an even layer. Cook without stirring for 2-3 minutes until the rice begins to toast and turn golden. Stir and continue cooking for another 2-3 minutes until evenly toasted.
4. Push the rice to one side of the skillet. Add the corn and bell peppers to the empty side. Cook for 2 minutes, stirring occasionally, until the vegetables are slightly charred.
5. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
6. Drizzle soy sauce over the entire mixture and toss to combine. Cook for 1 minute more.
7. Remove from heat and stir in sliced scallions. Serve immediately.

Recipe Tips

FAQ

Can I use white rice instead of brown rice?

Yes, but adjust cooking time accordingly. Brown rice gives a nuttier flavor and chewier texture that works best for toasting.

How do I prevent the rice from sticking to the pan?

Use a non-stick skillet or well-seasoned wok and ensure the oil is hot before adding the rice. Avoid stirring too frequently to allow a crust to form.

Can I make this dish ahead of time?

Yes, it reheats well in a skillet over medium heat. Add a splash of water or soy sauce to refresh the texture.