18 Flavorful Brown Rice Side Dish Recipes Easy to Make

Brown rice doesn’t have to be boring! Whether you’re craving something cozy, fresh, or packed with bold flavors, these 18 easy side dishes will transform humble brown rice into the star of your table. From zesty cilantro-lime to savory garlic butter, these recipes are perfect for busy weeknights or weekend feasts. Ready to upgrade your grain game? Let’s dive in!

Garlic Butter Brown Rice

This garlic butter brown rice is a simple yet flavorful side dish that turns humble grains into something irresistibly rich and aromatic.

Ingredients:

• 1 cup uncooked long-grain brown rice
• 2 cups water
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions:

1. Rinse the brown rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 35–40 minutes until the rice is tender and water is absorbed.
3. While the rice cooks, melt the butter in a small skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
4. Fluff the cooked rice with a fork, then stir in the garlic butter, 1/2 tsp salt, and 1/4 tsp black pepper until evenly combined.
5. Garnish with fresh parsley (if using) and serve warm.

The nutty brown rice soaks up the garlic butter beautifully, giving it a restaurant-worthy richness without fuss. Tip: For extra depth, toast the rice in a dry skillet for 2–3 minutes before boiling—it enhances the nutty flavor!

Lemon Herb Brown Rice

Bright, zesty, and packed with fresh herbs, this lemon herb brown rice turns a simple side into the star of the meal.

Ingredients:

• 1 cup long-grain brown rice, rinsed
• 2 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
2. Add rinsed brown rice and toast for 1 minute, stirring constantly. Pour in vegetable broth and bring to a boil.
3. Reduce heat to low, cover, and simmer for 35–40 minutes, or until liquid is absorbed and rice is tender.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, then stir in remaining 1 tbsp olive oil, parsley, dill, lemon zest, lemon juice, salt, and black pepper.

The lemon and herb combo gives this rice a refreshing lift, while the toasted garlic adds a savory depth that pairs beautifully with grilled proteins or roasted veggies.

Tip: For extra fluffiness, let the rice rest off the heat (covered) for 10 minutes before fluffing.

Spicy Cajun Brown Rice

This zesty one-pot wonder packs bold Cajun flavor and a satisfying kick—perfect for spicing up weeknight dinners without the fuss.

Ingredients:

• 1 cup long-grain brown rice, rinsed
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion, bell pepper, and celery; cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.
2. Add 1 cup brown rice, 1 tbsp Cajun seasoning, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper (if using), and 1/2 tsp salt. Toast for 1 minute, stirring constantly.
3. Pour in 2 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 35–40 minutes until rice is tender and liquid is absorbed.
4. Fluff rice with a fork, then stir in 2 tbsp fresh parsley. Let sit covered for 5 minutes before serving.

The secret here? Toasting the rice with spices deepens the flavor, while the holy trinity of onion, bell pepper, and celery keeps it authentically Cajun.

Tip: For a protein boost, fold in cooked shrimp or andouille sausage just before serving.

Coconut Lime Brown Rice

This fragrant, tropical-inspired brown rice is a simple side dish that brings a bright, creamy twist to your weeknight meals.

Ingredients:

• 1 cup long-grain brown rice, rinsed
• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1 tbsp lime zest (from about 2 limes)
• 2 tbsp fresh lime juice
• 1 tbsp coconut oil
• 1 tsp kosher salt
• 1 tsp granulated sugar
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a medium saucepan, combine brown rice, coconut milk, water, lime zest, lime juice, coconut oil, salt, and sugar. Bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer for 40–45 minutes, or until liquid is absorbed and rice is tender. Avoid stirring during cooking.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and fold in cilantro (if using).

The coconut milk gives the rice a luscious creaminess, while the lime adds a refreshing zing—perfect for pairing with grilled shrimp or tofu.

Tip: For extra texture, toast the rice in coconut oil for 2 minutes before adding liquids.

Mediterranean Brown Rice Salad

This vibrant, grain-packed salad is bursting with Mediterranean flavors—perfect for meal prep or a light, satisfying lunch.

Ingredients:

• 1 ½ cups cooked and cooled brown rice
• 1 cup diced cucumber (½-inch pieces)
• 1 cup halved cherry tomatoes
• ½ cup crumbled feta cheese
• ¼ cup pitted Kalamata olives, sliced
• ¼ cup finely chopped red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a large bowl, combine the brown rice, cucumber, cherry tomatoes, feta cheese, olives, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
3. Pour the dressing over the rice mixture and toss gently until everything is evenly coated.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The salty feta and briny olives balance the fresh veggies and nutty rice, making every bite a little adventure. Serve chilled or at room temperature!

Tip: For extra freshness, fold in a handful of chopped parsley or mint just before serving.

Teriyaki Brown Rice Bowl

This wholesome bowl is packed with savory-sweet teriyaki flavor and comes together in under 30 minutes—perfect for busy weeknights.

Ingredients:

• 1 cup uncooked brown rice
• 1 ½ cups water
• 2 tbsp vegetable oil, divided
• 1 lb boneless, skinless chicken thighs, sliced into strips
• ½ cup low-sodium teriyaki sauce
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 2 cups broccoli florets
• 1 carrot, julienned
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. In a saucepan, combine 1 cup uncooked brown rice and 1 ½ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. Fluff with a fork.
2. Meanwhile, heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken thighs and cook for 5–6 minutes until browned. Stir in ½ cup teriyaki sauce, 1 tbsp honey, and 1 tsp ginger. Simmer for 3 minutes until glossy.
3. In a separate pan, heat 1 tbsp vegetable oil over medium. Add broccoli and carrot, sautéing for 4–5 minutes until crisp-tender.
4. Divide rice among bowls, top with chicken and veggies, then sprinkle with sesame seeds and green onions.

The sticky-sweet teriyaki glaze clings perfectly to tender chicken, while the nutty brown rice balances the dish with hearty texture.

Tip: For extra depth, add a splash of rice vinegar to the teriyaki sauce before simmering.

Cheesy Broccoli Brown Rice Casserole

This cozy casserole combines nutty brown rice, tender broccoli, and a creamy cheese sauce for a wholesome dish that feels like a hug in every bite.

Ingredients:

• 2 cups cooked brown rice (cooled)
• 3 cups broccoli florets (fresh or thawed if frozen)
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 1 cup whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until bubbly.
3. Gradually pour in 1 cup whole milk, whisking constantly until smooth. Stir in 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ¼ tsp black pepper. Cook for 3–4 minutes until thickened.
4. Remove from heat and stir in 1 cup shredded cheddar and ¼ cup Parmesan until melted.
5. In a large bowl, combine cooked brown rice, broccoli florets, and cheese sauce. Transfer to the baking dish and top with remaining ½ cup cheddar and ¼ cup Parmesan.
6. Bake for 20–25 minutes until bubbly and golden on top. Let stand 5 minutes before serving.

The crispy cheese crust contrasts perfectly with the creamy interior, making this a crowd-pleaser for weeknights or potlucks.

Tip: For extra crunch, mix ¼ cup panko breadcrumbs with the Parmesan topping before baking.

Curried Brown Rice with Raisins

This fragrant, slightly sweet rice dish is a weeknight hero—packed with warm spices and plump raisins for a cozy bite.

Ingredients:

• 1 cup brown rice, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• 1/3 cup raisins
• 1/2 tsp salt
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add 1 tbsp curry powder, 1/2 tsp cumin, and 1/4 tsp turmeric, stirring for 30 seconds to toast the spices. Pour in the rinsed brown rice and toss to coat.
3. Add 2 cups vegetable broth and 1/2 tsp salt, then bring to a boil. Reduce heat to low, cover, and simmer for 35 minutes (or per package instructions) until liquid is absorbed and rice is tender.
4. Remove from heat and stir in 1/3 cup raisins. Let sit, covered, for 5 minutes to plump the raisins. Fluff with a fork and garnish with cilantro if using.

The golden raisins add little bursts of sweetness that balance the earthy spices—perfect for spooning alongside roasted chicken or stuffed into a wrap.

Tip: For extra crunch, sprinkle with toasted slivered almonds before serving.

Pineapple Fried Brown Rice

This tropical twist on fried rice is packed with sweet pineapple, savory soy sauce, and a hint of ginger—perfect for using up leftover rice and adding sunshine to your weeknight dinner.

Ingredients:

• 2 cups cooked and cooled brown rice (day-old works best)
• 1 cup fresh pineapple, diced into ½-inch pieces
• 2 tbsp avocado oil (or neutral oil), divided
• 2 large eggs, lightly beaten
• 3 green onions, thinly sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• ½ tsp toasted sesame oil
• ¼ tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp oil to the skillet. Sauté the white parts of the green onions, garlic, and ginger for 30 seconds until fragrant.
3. Add the brown rice, breaking up clumps with a spatula. Stir-fry for 3 minutes until lightly toasted.
4. Add pineapple, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Cook for 2 minutes, tossing constantly.
5. Fold in scrambled eggs and green onion tops. Cook 1 more minute to warm through.

The juicy pineapple caramelizes slightly against the nutty brown rice, creating a sweet-savory bite that’s way more exciting than takeout. Tip: For extra crunch, top with toasted cashews or coconut flakes right before serving.

Mexican Brown Rice with Black Beans

This hearty, flavorful dish is a weeknight lifesaver—packed with protein and smoky spices, it’s a one-pot wonder that tastes like it simmered all day.

Ingredients:

• 1 cup uncooked brown rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp salt
• 2 cups vegetable broth
• ¼ cup chopped fresh cilantro (plus extra for garnish)
• 1 lime, juiced

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook for 4–5 minutes until softened. Stir in minced garlic, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp chili powder, and ½ tsp salt; cook for 1 minute until fragrant.
2. Add uncooked brown rice and toast for 2 minutes, stirring frequently. Pour in 2 cups vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 35 minutes.
3. Uncover, fluff rice with a fork, then stir in black beans, ¼ cup cilantro, and lime juice. Cover and let sit off heat for 5 minutes to warm the beans.

The smoky paprika and lime brighten up the earthy rice and beans, while the cilantro adds a fresh pop—no bland sides here! Tip: For extra texture, top with diced avocado or crumbled queso fresco.

Roasted Vegetable Brown Rice Pilaf

This hearty pilaf is a weeknight hero—packed with caramelized roasted veggies and nutty brown rice for a dish that’s as satisfying as it is wholesome.

Ingredients

• 1 ½ cups brown rice, uncooked
• 3 cups low-sodium vegetable broth
• 1 medium zucchini, diced (about 1 ½ cups)
• 1 red bell pepper, diced (about 1 cup)
• 1 small red onion, diced (about ¾ cup)
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ¾ tsp salt, divided
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 425°F. Toss zucchini, bell pepper, and red onion with 2 tbsp olive oil, garlic powder, smoked paprika, ½ tsp salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 20 minutes, stirring halfway, until tender and slightly charred.
2. Meanwhile, rinse brown rice under cold water. In a medium saucepan, heat remaining 1 tbsp olive oil over medium heat. Add rice and toast, stirring, for 2 minutes. Pour in vegetable broth and remaining ¼ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes (or per package instructions) until liquid is absorbed.
3. Fluff rice with a fork, then gently fold in roasted vegetables, parsley, and lemon juice. Taste and adjust seasoning if needed.

The smoky roasted veggies and bright lemon-parsley finish turn simple rice into a showstopper—perfect for meal prep or a fuss-free dinner side.

Tip: For extra crunch, sprinkle with toasted almonds or pepitas before serving.

Cilantro Lime Brown Rice

Bright, zesty, and packed with fresh flavor, this cilantro lime brown rice is a simple side dish that steals the show.

Ingredients:

• 1 cup long-grain brown rice, rinsed
• 2 cups water
• 1/2 tsp salt
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp olive oil
• 1/4 cup finely chopped fresh cilantro
• 1/2 tsp lime zest

Instructions:

1. In a medium saucepan, combine the brown rice, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes until the rice is tender and liquid is absorbed.
2. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
3. Stir in 2 tbsp lime juice, 1 tbsp olive oil, cilantro, and 1/2 tsp lime zest until evenly combined.

The lime zest adds a fragrant pop, while the cilantro keeps every bite fresh—perfect for pairing with tacos or grilled chicken.

Tip: For extra depth, toast the rice in the olive oil for 1–2 minutes before adding water.

Asian Sesame Brown Rice

This nutty, savory brown rice gets a flavorful upgrade with toasted sesame oil and a hint of garlic—perfect for pairing with stir-fries or grilled proteins.

Ingredients:

• 1 cup uncooked brown rice (or 3 cups cooked)
• 2 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 2 tbsp sliced green onions
• 1 tbsp toasted sesame seeds

Instructions:

1. Cook brown rice according to package instructions (typically 1 cup rice to 2 1/2 cups water, simmered for 35–40 minutes). Fluff with a fork and set aside.
2. In a large skillet, heat 2 tbsp toasted sesame oil over medium-low. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
3. Add cooked rice to the skillet, stirring to coat with the oil. Drizzle with 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp rice vinegar. Toss for 2–3 minutes until evenly combined.
4. Remove from heat and fold in 2 tbsp sliced green onions and 1 tbsp toasted sesame seeds.

The double hit of sesame—oil and seeds—gives this rice a rich depth that’s way more exciting than plain steamed grains.

Tip: For extra texture, stir in a handful of chopped roasted peanuts or cashews right before serving.

Tomato Basil Brown Rice

This vibrant tomato basil brown rice is a hearty, flavorful side that pairs perfectly with grilled chicken or roasted veggies—plus, it comes together in just one pot!

Ingredients:

• 1 cup uncooked brown rice
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 3/4 cups low-sodium vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, thinly sliced
• 1 tbsp balsamic vinegar

Instructions:

1. In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
2. Add the brown rice, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat. Pour in the diced tomatoes (with juices) and 1 3/4 cups vegetable broth. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 40–45 minutes until the rice is tender and liquid is absorbed.
4. Remove from heat and stir in 1/4 cup fresh basil and 1 tbsp balsamic vinegar. Fluff with a fork and let sit covered for 5 minutes before serving.

The balsamic vinegar adds a subtle tang that balances the sweetness of the tomatoes, while the fresh basil keeps every bite bright. Perfect for meal prep—it reheats like a dream!

Tip: For extra depth, toast the brown rice in the oil for 1–2 minutes before adding liquids.

Sweet and Savory Brown Rice with Cranberries

This sweet and savory brown rice dish is a cozy hug in a bowl, with tart cranberries and warm spices balancing each other perfectly.

• 1 cup uncooked brown rice, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 tbsp maple syrup

1. In a medium saucepan, combine brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes until tender and liquid is absorbed.
2. Meanwhile, heat olive oil in a skillet over medium. Add onion and cook for 5 minutes until softened. Stir in 1 tsp cinnamon, 1/2 tsp cumin, and 1/2 tsp salt; cook 1 minute until fragrant.
3. Fluff cooked rice with a fork, then gently fold in the spiced onions, 1/2 cup cranberries, 1/4 cup pecans, and 1 tbsp maple syrup until evenly combined.

The contrast of nutty rice, sweet maple, and tangy cranberries makes this side dish unforgettable—it’s hearty enough to stand alone but versatile enough to pair with roasted meats.

Tip: For extra crunch, toast the pecans in a dry skillet for 2–3 minutes before adding.

Garlic Parmesan Brown Rice

This garlic parmesan brown rice is a nutty, savory side dish that’ll steal the spotlight—no one will guess how simple it is to make!

Ingredients:

• 1 cup uncooked brown rice
• 2 cups low-sodium chicken broth (or water)
• 3 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1/2 cup freshly grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. In a medium saucepan, combine brown rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes until rice is tender and liquid is absorbed.
2. In a skillet over medium heat, melt 1 tbsp butter. Add minced garlic and sauté for 1 minute until fragrant but not browned.
3. Fluff the cooked rice with a fork, then stir in the remaining 2 tbsp butter, garlic, parmesan cheese, salt, and black pepper until evenly combined.
4. Garnish with fresh parsley and serve warm.

The nuttiness of brown rice pairs perfectly with the rich, garlicky parmesan—making it a hearty upgrade from plain rice. Tip: For extra depth, toast the dry rice in 1 tbsp butter for 2 minutes before adding the broth!

Herbed Brown Rice with Mushrooms

This hearty, earthy dish is a weeknight hero—nutty brown rice, savory mushrooms, and fresh herbs come together in one satisfying skillet.

Ingredients:

• 1 cup uncooked long-grain brown rice
• 2 cups low-sodium vegetable broth
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a medium saucepan, combine brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until tender and liquid is absorbed.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and tender.
3. Push mushrooms to one side of the skillet. Add remaining 1 tbsp olive oil, garlic, thyme, salt, and black pepper. Sauté for 30 seconds until fragrant, then stir into mushrooms.
4. Fluff cooked rice with a fork and gently fold into the mushroom mixture. Stir in fresh parsley and cook for 1 minute to warm through.

The trick here? Letting the mushrooms develop deep color before adding the garlic and herbs—it builds layers of flavor in every bite.

Tip: For extra richness, finish with a pat of butter or a sprinkle of grated Parmesan.

Spicy Kimchi Brown Rice

This fiery, umami-packed fried rice is your new weeknight hero—quick, flavorful, and packed with gut-friendly kimchi tang.

Ingredients:

• 2 cups cooked and cooled brown rice (day-old works best)
• 1 cup chopped kimchi, plus 2 tbsp kimchi juice
• 2 tbsp sesame oil, divided
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• 2 fried eggs (optional, for serving)

Instructions:

1. Heat 1 tbsp sesame oil in a large skillet over medium-high. Add kimchi and stir-fry for 2 minutes until slightly caramelized.
2. Push kimchi to one side, add remaining 1 tbsp sesame oil to the empty space, then add brown rice. Break up clumps with a spatula and toss with kimchi.
3. Drizzle soy sauce, gochujang, sugar, and kimchi juice over the rice. Stir-fry for 3–4 minutes until rice is crispy in spots.
4. Remove from heat, fold in green onions and sesame seeds. Top with fried eggs if desired.

The magic here? Using cold rice ensures perfect texture—crispy edges with a chewy center—while kimchi juice amps up the funk without extra chopping.

Tip: For extra crunch, toss in 1/4 cup crumbled roasted seaweed just before serving.

Conclusion

With 18 delicious and easy brown rice side dishes, you’ll never run out of flavorful ideas to complement any meal! Whether you’re craving something hearty, fresh, or packed with global flavors, there’s a recipe here for you. Give one (or a few!) a try, and let us know your favorites in the comments. Don’t forget to share the love—pin this roundup for later!