Thai Savory Brown Fried Rice

November 4, 2024

45

medium

4

  • Prepare the Perfect Brown Rice
    • In a saucepan, heat 1 teaspoon of olive oil over medium heat.
    • Add 1 cup of uncooked brown rice and cook, stirring occasionally, until lightly browned.
    • Place 2 basil leaves on top of the rice, then pour in 2 cups of filtered water all at once.
    • Quickly cover the pot with a lid and bring the mixture to a boil.
    • Once boiling, reduce the heat to a simmer and let it cook until all the water has evaporated, about 40 minutes.
  • Make the Stir-Fry
    • While the brown rice is cooking, heat some oil in a wok or large frying pan over medium heat.
    • Add minced garlic and cook until it’s lightly golden, keeping a close eye to avoid burning.
  • Add Ingredients
    • Stir in red chili peppers, cashew nuts, and toasted coconut.
    • In a separate bowl, mix together stevia, Nama Shoyu, and apple cider vinegar, then pour this mixture into the wok.
    • Cook for about 1 minute, stirring to combine.
  • Incorporate Flax Egg
    • Push the stir-fry mixture to one side of the pan and add the flax egg to the opposite side.
    • Cook and stir the flax for about a minute, then incorporate it into the stir-fry.
  • Add Vegetables and Rice
    • Add the green beans, bok choy, and the cooked brown rice to the stir-fry.
    • Cook and stir on medium heat for another minute until the bok choy is wilted but the green beans are still a bit crunchy.
  • Serve
    • Spoon the stir-fry into a serving dish and add a lime wedge on the side for squeezing over the rice.
Reviews

Ingredients:

Adjust Servings
2tablespoons extra virgin olive oil
4 garlic cloves minced
2small chili peppers fresh, red, seeded, finely, chopped
1cup cashew nuts raw
1.25cups coconut shredded, unsweetened, dry, lightly toasted
0.5teaspoon stevia powder (or sweetener)
4tablespoons bragg liquid aminos (soy sauce)
2tablespoons apple cider vinegar (or rice vinegar)
1 flax egg with 1 tbsp. ground flax seed& 3 tbsp. wa
2.5cups green beans fresh, cut in half
8ounces regular bok choy shredded
1cup brown rice uncooked, (make recipe below)
4servings lime wedges for serving

Directions

1.
Prepare the Perfect Brown Rice
1. In a saucepan, heat 1 teaspoon of olive oil over medium heat. | 2. Add 1 cup of uncooked brown rice and cook, stirring occasionally, until lightly browned. | 3. Place 2 basil leaves on top of the rice, then pour in 2 cups of filtered water all at once. | 4. Quickly cover the pot with a lid and bring the mixture to a boil. | 5. Once boiling, reduce the heat to a simmer and let it cook until all the water has evaporated, about 40 minutes.
Mark as complete
2.
Make the Stir-Fry
1. While the brown rice is cooking, heat some oil in a wok or large frying pan over medium heat. | 2. Add minced garlic and cook until it’s lightly golden, keeping a close eye to avoid burning.
Mark as complete
3.
Add Ingredients
1. Stir in red chili peppers, cashew nuts, and toasted coconut. | 2. In a separate bowl, mix together stevia, Nama Shoyu, and apple cider vinegar, then pour this mixture into the wok. | 3. Cook for about 1 minute, stirring to combine.
Mark as complete
4.
Incorporate Flax Egg
1. Push the stir-fry mixture to one side of the pan and add the flax egg to the opposite side. | 2. Cook and stir the flax for about a minute, then incorporate it into the stir-fry.
Mark as complete
5.
Add Vegetables and Rice
1. Add the green beans, bok choy, and the cooked brown rice to the stir-fry. | 2. Cook and stir on medium heat for another minute until the bok choy is wilted but the green beans are still a bit crunchy.
Mark as complete
6.
Serve
Spoon the stir-fry into a serving dish and add a lime wedge on the side for squeezing over the rice.
Mark as complete
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