Veggie Packed Fried Rice

Name: Veggie packed Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 2 x cups of rice*; 1 tablespoon of grass fed butter*; 2 cloves of garlic, minced; 2 organic, free range eggs; 1 leek, finely chopped; ⅓-½ cup of teriyaki sauce*; 2 tablespoons of tamari sauce*; ½ cup of tomatoes, finely chopped; 1 zucchini, finely chopped; ⅓ cup frozen peas/ edamame; coriander/spring onion as garnish

April 8, 2024

One of those, 'don't know what to cook, let's just use up what we have' kinda meals. Everyone makes a fried rice of some sort but unfortunately most store bought sauces contain added preservatives and additives that increase our toxic load.

This is my take on a low-tox, high veg fried rice to level up this humble classic.

Veggie packed Fried Rice

Rated 5.0 stars by 1 users

Cuisine

Asian

Author:

Emma Aouad

Servings

Prep Time

5 minutes

Cook Time

10 minutes

Let's make a humble side dish into a nutritional powerhouse main meal.

It's no secret I have a love affair with leeks at the moment and for good reason! They are extremely high in flavonoids which is an antioxidant providing anti-cancerous and anti-inflammation properties, and rich in polyphenols- feeding the good bugs in your gut, it's anti-bacterial, anti-viral and is high in many B vitamins! Did someone say medicinal? (NOTE: some people reacting with bloating, flatulence or other IBS symptoms, if you react this way, it might be a tell tail sign that you have SIBO- or Small Intestine Bacteria Overgrowth- but that's a conversation for another day!)

This fried rice ticks your 5 veggies a day in one meal, is extremely fibrous but doesn't lack in flavour. No more than 10 minutes cooking time, this makes an easy at home lunch, and great for the thermos the next day.

Another one for the whole family.

Ingredients

2 x cups of rice*
1 tablespoon of grass fed butter*
2 cloves of garlic, minced
2 organic, free range eggs
1 leek, finely chopped
⅓-½ cup of teriyaki sauce*
2 tablespoons of tamari sauce*
½ cup of tomatoes, finely chopped
1 zucchini, finely chopped
⅓ cup frozen peas/ edamame
coriander/spring onion as garnish

Directions

Finely chop all ingredients first. This will ensure you don’t burn ingredients as they cook while you chop the next ingredient.
In a carbon steel wok, fry the garlic and leek in butter until fragrant.
Add tomato and zucchini to the mixture and toss.
Put ingredients to one side of the wok and crack to eggs in, breaking them up with a spatular until lightly scrambled. Mix in with the mixture.
Add cooked rice, teriyaki and tamari, continually mixing for the rice to soak up the sauce evenly.
Give it a taste, adjust sauces to your palette and serve into a bowl.
Garnish and take a bow!

Recipe Note

* If I don't have time to cook the rice in my thermo-mix, I use Sunrice Organic Brown Rice, pre cooked ones. If you are using a pre-cooked rice, be sure to use one that doesn't contain any stabilisers or vegetable oil.

* I use 'Niulife Organic Extra Thick Coconut Amino Teriyaki Sauce'

* I use 'Pureharvest Organic tamari Gluten Free Soy Sauce'

* I use 'Kerry Gold Pure Irish pure Irish Butter'

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