I never really have a set list of ingredients for this recipe. I simply look in the fridge to access what veggies need to be used first, then I think about colours. A good veggie fried rice has all the colours of the rainbow; red cabbage, carrot, kale, yellow squash, red pepper, snow peas, shiitake mushrooms – are all definite staples for a good effing VFR.
1c Brown rice (cooked)
½ Onion (diced)
1 tsp Garlic powder
3Tbls Tamari (natural soy) – Or Braggs Amino’s (Soy Alternative)
2Tbls Sesame oil
3Tbls Sesame seeds
Coriander (roughly chopped)
Fresh Chilli if you like a crunchy kick
Start by frying the onion and shiitake mushrooms (if using) for 2mins, then add all of the chopped veggies. Make sure when prepping veg to roughly chop all veggies the same size, HINT: If its for children smaller the better. Fry in pan for around 5 mins, adding a splash of tamari and even some olive oil if mix starts sticking on bottom of pan. Add pre-cooked rice and fry away for another 5-10 mins. Continually scraping the bottom of pan where rice and veg are sticking. Add reminding tamari and the coriander. Stir mix thoroughly and your done.
If your adding protein;
- Lightly beat two eggs in a bowl, pour into a separate frying pan and fry like and omelette then flip and cook the other side. Flip the egg out into the fried rice and chop and mix it all in with egg flip or wooden spoon.
- Cook some chicken thighs in tamari and sesame oil, chop and add to fried rice.
FUN foodie fact: A quarter cup of sesame seeds provides 73.5% copper, 44.5% manganese, and 35.1% calcium of RDA (recommended daily allowance), and good quantities of phosphorous, zinc, and selenium.
Copper has been shown to decrease the pain and swelling from rheumatoid arthritis, and it is important for the enzyme lysyl oxidase that is needed for cross-linking of collagen and elastin. Making this a great food choice for people who suffer from rheumatoid arthritis.