Gluten free
Dairy free
Vegetarian
Vegan
Thai savory brown fried rice
Thai Savory Brown Fried Rice is a protein-rich and flavorful gluten-free, dairy-free, lacto-ovo vegetarian, and vegan dish. It is a great main course to enjoy, featuring bragg liquid aminos, apple cider vinegar, and green beans. This recipe takes approximately 45 minutes to prepare and serves 4.
Ingredients
US
extra virgin olive oil
2 Tbsps
whole garlic clove
4
chili peppers
2 small
raw cashews
1 cup
unsweetened shredded coconut
1.25 cups
stevia
0.5 tsps
braggs liquid aminos
4 Tbsps
cider vinegar
2 Tbsps
ground flaxseed
1
fresh string beans
2.5 cups
baby bok choy
8 ounces
brown rice
1 cup
lime wedges
4 servings
Method
- Make my Perfect Brown Rice recipe below. While brown
- rice is cooking prepare rest of meal.
- PERFECT BROWN RICE
- cup uncooked brown rice
- tsp. olive oil
- cups filtered water
- basil leaves (optional)
- Fix brown rice by cooking in 1 tsp. olive oil until lightly browned.
- Place 2 basil leaves on top of rice and add 2 cups water all at once. Quickly put on lid and bring to boil. Turn down heat to simmer until all water has evaporated (around 40 minutes).
- Heat oil in a wok or large frying pan.
- Add the garlic and cook on medium until lightly golden. Watch carefully so you do not burn garlic.
- Add the red chili peppers, cashew nuts and toasted coconut.
- Mix together stevia, Nama Shoyu and apple cider vinegar together. Cook over medium heat for 1 minutes.
- Push stir-fry to one side of pan and add flax on opposite end. Cook and stir the flax egg for about a minute and then incorporate into stir-fry mixture.
- Add the green beans, bok choy and brown rice to stir-fry. Cook and stir on medium for another minute. Bok Choy will be wilted, but green beans will still be a bit crunchy.
- Spoon into serving dish and add lime wedge on side for squeezing over rice.
Nutrition:
819 kcal
Carbs
70 g
Fat
55 g
Protein
19 g
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