
Healthy Fried Brown Rice
Level
easy
Cooking
15 min
Preparation
30 min
Ingredients
Servings
2
Virgin Coconut Oil | 2 tbsp |
Fresh Ginger sliced into thin strips | 1 knob |
Garlic, minced | 2 cloves |
Chilli Flakes | 1 tsp |
Fresh Shiitake Mushrooms stems discarded, thinly sliced | 2 cups |
Thin Green Asparagus, cut into 5cm pieces | 1 bunch |
Brown Rice, cooked, best cooked the day before, and refrigerated overnight | 3 1⁄2 cups |
low sodium Tamari (Japanese soy sauce) | 1 tbsp |
Salt, to taste | |
White Pepper, to taste | |
Lemon Juice, to taste | |
Shaoxing wine (optional) | 1⁄2 tbsp |
How to cook
Step 1
- 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.
Step 2
- Turn heat off, remove the ginger immediately and set aside (leave the oil in the pan).
Step 3
- Reheat the ginger-infused oil. Add in garlic, red chilli flakes, shiitake mushrooms, and a small pinch of salt.
Step 4
- Cook over medium heat for about 2-3 minutes until the mushrooms start to release moisture.
Step 5
- Toss in the asparagus and continue to sauté for another 2 minutes. Add in a bit more oil if needed.
Step 6
- Then crumble in brown rice to loosen the clumps.
Step 7
- Add in tamari, salt, and Shaoxing wine (optional), and cook for another 8-10 minutes, or until heated through.
Step 8
- Finally, add ground white pepper and lemon juice. And either stir in the crispy ginger slices to combine with the brown rice or use them as a garnish. Serve immediately.
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