recipe: m’s non-American fried rice

the first time i heard of “American” vs “non-American” fried rice was at a restaurant in chinatown near a previous workplace. when i placed the order, the person asked if i wanted American flavor vs. non-American flavor. i never thought of it that way but i have tried to make fried rice on my own and it always amused me that it never tasted the same way as chinese take-out places.

m loves fried rice and while prepping our meal for the night, m decided to make some. to make sure k can have some we picked only ingredients that she can eat. m doesn’t add salt or pepper so add to your own taste!

non-American fried rice


  • 5 cups day-old cooked brown rice
  • 2 cups broccoli, chopped into bite-sized florets
  • 1 cup organic sweet bell pepper, chopped into bites
  • ½ lb organic firm tofu, cut into ½ inch cubes
  • 1 cup shiitake mushrooms, chopped into bites
  • 1 Tbsp oil
  • water, as needed
  • salt and pepper, to taste


  1. heat the large frying pan or wok in medium heat for a few minutes.
  2. day-old brown rice may have hardened and stuck together so separate with a wooden spoon until at least in smaller clumps.
  3. add vegetables and oil to pan. stir fry for a few minutes until vegetables are starting to soften.
  4. add rice to frying pan and with your hand scoop some water on top of the rice and sprinkle over the rice before mixing with the vegetables.
  5. toss the rice and vegetables together and then cover the frying pan. change to low heat.
  6. after 10 minutes, open cover and toss the fried rice. loosen anything that may have stuck to pan.
  7. taste a little of the rice to see if it is still hard or has softened. if rice is still hard, sprinkle a little more water and cover.
  8. repeat until rice has softened and vegetables are fully cooked.
  9. serve warm with salt and pepper on the side.

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