This is the greenshaker take on a healthy and quick Asian fried rice full of all the green vegetables, obviously. You can use any green veggies you have on hand, snap peas, broccolini and bok choy was what I had in my fridge. Green beans, asparagus, zucchini, spinach and peas would also work very well. I use basmati rice cooked in butter, if you’re vegan you can sub butter for coconut oil to keep with the Asian flavours. You can skip the eggs and just add some extra cashews at the end for some extra protein. Enjoy!
- 2 cloves garlic, finely chopped
- 2 inch piece of ginger, finely chopped
- 4 x spring onions, white + greens thinly sliced
- 1 cup broccolini, thinly sliced
- 1 cup snap peas, thinly sliced
- 2 x bok choy, thinly sliced
- ½ tsp black pepper
- 2 tbsp tamari or liquid aminos
- 3 tbsp sesame oil
- 2 x organic eggs
TOPPINGS
- 1 cup bean sprouts
- ½ cup fresh cilantro leaves
- Roasted Cashews
- Fresh lime wedges
BASMATI RICE
- 1 cup organic basmati rice
- 1 ½ cups filtered water
- 1 tbsp organic butter
- 1 tsp himlayan salt (more to taste at the end)
1. To start, cook your rice first. Heat a heavy stainless steel or non stick saucepan on medium/ high, add your butter, just until it melts. Add your rice and salt on top. Thoroughly stir through the rice in the butter and salt and lightly fry. Next add your water on top, and swirl around the rice to mix in well. Bring rice and water to the boil uncovered, this should take 3 mins. Then turn down the heat to low and cover with a tight lid for 20 mins. Check your rice after 20 mins by putting a spoon into the centre and check that all the water has evaporated. Turn rice off and let it sit covered.
2. Prep your veggies in thin slices and finely chop the garlic, ginger and spring onions.
3. Using a cast iron or fry pan, heat over medium-high heat. Add 1 to 2 tbsp of sesame oil and swirl. Add your green onion, ginger and garlic and lightly stir-fry for 1 minute to release the fragrance.
4. Next add all the green veggies and stir fry well. Keep in mind some greens cook at different stages. I save my soft greens like bok choy until the others have cooked first. Try and keep your greens nice and bright, don’t overcook them.
5. Add 1-2 tbsp Tamari, or Liquid aminos, and black pepper. Mix well until greens are cooked well.
6. Next push your greens to one side of the cast iron and turn the heat down to medium heat. Crack your two eggs and pour them into the empty side of the pan. Slowly mix the eggs in the pan, and let them cook. When the eggs are almost done, you can begin to scrape the cooked eggs off the pan - make sure it doesn’t stick. Toss the cooked eggs into the green veggies and mix well.
7. Next we add 1-2 cups of our cooked rice and mix in all together well. Taste your rice mixture, here you can add a little more sesame oil or tamari for extra flavour.
8. Serve directly out of pot into individual bowls. Decorate with fresh bean sprouts, cilantro leaves, toasted cashews and a squeeze of fresh lime.
9. Voila, enjoy while it’s hot! And tastes even better the next day!
