Denise Keller's Healthy Fried Rice

Preparation time

10 Minutes

Cooking time

15 Minutes

Serves

2-4

Opt for a less sinful version of fried rice by replacing white with brown rice when cooking. Brown rice is filled with vitamins and coconut oil, known to help with inflammations in the body.

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This fried rice is a vegan dish you can serve when you want to cut back on calories and add on some extra healthy fibre into your diet. Brown rice is more nutritious than its white counterpart and sustains you longer for the day.

Ingredients

2
tablespoons
Virgin Coconut Oil
1
knob of
Fresh Ginger
, sliced diagonally into matchsticks
2
cloves of
Garlic
, minced
1
teaspoon
Chilli Flakes
2
cups
Fresh Shiitake Mushrooms
, stems discarded, thinly sliced
1
pack of
Thin Green Asparagus
, snapped into 5 centimetre length pieces
3 1/2
cups
Brown Rice
, cooked, best cooked the day before, and refrigerated overnight
1
talespoon
Tamari
, low sodium
1/2
talespoon
Chinese Wine
Salt
, to taste
White Pepper
, to taste
Lemon Juice
, to taste

Directions

On medium fire, heat oil in a large sauté pan. Add in ginger, and stir constantly to prevent burning. Cook until a light, crispy brown - about one minute. Turn heat off, remove the ginger immediately and set aside (leave the oil in the pan).
Reheat the ginger-infused oil. Add in garlic, red chili flakes, shiitakes mushrooms, and a small pinch of salt. Cook over medium heat until the mushrooms start to release moisture – about 2-3 minutes.
Toss in the asparagus and continue to sauté for another 2 minutes. Add in a bit more oil if needed.
Then crumble in brown rice to loosen the clumps. Add in tamari, salt, and Shaoxing wine (optional), and cook for another 8-10 minutes, or until heated through.
Finally, add ground white pepper and lemon juice. And either stir in the crispy ginger slices to combine with the rice or use them as a garnish. Serve immediately.

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