In my 20’s, I lived on take out Chinese fried rice. It was cheap and fast, and there was a Chinese restaurant on every block in NYC. Plus, I always loved the messages in the fortune cookies!
I felt like going back to my good old days and reinventing a healthy fried rice. The sprouted whole grain brown rice is nutty and slightly sweet, making it the perfect wok mate for fried rice. Also, it’s very easy to substitute healthy ingredients and not have the taste suffer at all.
This recipe allows you to make a few cups of sprouted brown rice in advance, leave them in the fridge, and have them ready for use whenever you need a 30 minute dinner. The best part? Leftover sprouted brown rice actually tastes best in the recipe, so you can prepare it in advance.
In addition to phyto-chemical filled and antioxidant rich vegetables and fungi, you can be confident knowing that every ingredient added serves a healthful and flavor filled purpose…
- Grass fed butter or ghee for healthy fats that are essential for weight loss and glowing skin
- Organic eggs have a higher nutritional profile and provide high quality protein and omega’s, and vitamins A, D, B12, B2, niacin, and folate
- Sesame oil is rich in mono- and polyunsaturated acids, the good kind of fat that cuts cholesterol and it contains two powerful antioxidants, sesamol and sesamin.
- Organic Coconut Aminos will not feed your Candida like soy sauce can, has 65% less sodium than soy sauce, and is an anti-fungal
- Ginger improves the absorption and assimilation of essential nutrients in the body
- Garlic works within the body’s circulatory, digestive, and immunological systems to promote detoxification and cleansing, while strengthening the immune system and healing
- Sprouted whole grain brown rice is helpful in the prevention of various cancers such as colon cancer, breast cancer and leukemia. This beneficial effect can be attributed to the presence of potent antioxidants and high fiber content.
- Cashews lower your risk of cardiovascular and coronary heart disease, ramp up your energy production and provide strong antioxidant defenses
“Better Than Take Out” Fried Rice
2 T ghee or grass-fed butter, divided
3 large eggs, beaten
1 T toasted sesame oil
1 T organic Coconut Secret coconut aminos (in place of soy sauce)
1 tsp. grated fresh ginger
2 garlic cloves, minced
4 scallions, sliced thinly on the diagonal
1 organic carrot, diced
1 small white onion, diced
½ c organic frozen peas, defrosted
Handful of shitake (or any mushroom of your choice) stems removed and caps cleaned and diced
4 cups cold, cooked, organic sprouted brown rice – day old rice works great (for instructions on sprouting, click here)
Toasted cashews*, as garnish
Heat a wok or large skillet pan over medium-high heat. Add 1 T ghee or grass-fed butter. Scramble the eggs in the pan until cooked through. Remove from the pan, and then set aside.
Add the sesame oil, coconut aminos or tamari and another 1 T ghee or grassfed butter to the wok. Saute the ginger, garlic, and scallions until deeply fragrant, about one minute.
Add the vegetables and saute until softened. Add the rice and toss everything around in the wok until heated through. Chop up the cooked eggs and stir into the rice.
Taste for seasoning and add additional seasonings/oils if desired. Garnish with toasted cashews, and serve.
* To toast raw cashews, pre-heat an oven to 375. Place your nuts on a baking sheet and bake for 5-10 minutes, watching carefully and shaking occasionally. They are done when golden and fragrant and will gain crunch as they cool.