If I posted an Asian noodle dish, you can be sure fried rice will be represented too!
Except this rice has less emphasis on the fried part, using less oil. Think of it as a braise and light stir-fry. Either way, it still has the flavor and substance to fill you up anytime of the day.
When I eat fried rice, or this “fried” version, I love lots of garlic. I personally double the garlic in this one – at least. It adds a lot of flavor and, you guessed it, some great health benefits. What separates this from most is that it is white, so it has a different class of phytochemicals. Generally, we want as much of a variety of colors in our diet to give us different phytochemicals that act primarily as antioxidants to fight cellular damage. And garlic is one of the few white ones.
Beyond the phytonutrients, garlic has sulfur that boosts our immune response, it’s antifungal and antibacterial, and it has a myriad of other minerals our bodies need to function properly and ward off disease.
- 1 cup Jasmine rice
- 1 pt. chicken broth
- 1 large onion
- 2 tsp crushed red pepper
- 3 cloves garlic
- *Optional, 1 Tbsp fresh ginger
- 1 stalk celery
- 3 Tbsp carrots
- 2 eggs
- Dice onion, celery, carrots
- Mince garlic, ginger
- Heat oil in large frying pan
- Fry eggs over-hard, then remove
- Add more oil to cook all vegetables until soft
- Add rice and mix
- Transfer to a pot
- Pour broth and stir
- Bring to a boil, then simmer 15-16 min
- Turn heat off, resting for 5-10 min or until liquid absorb
- Chop the eggs and add back to the rice
- Optional, you can use chicken, beef, pork too. Just cook beforehand and season with a little soy sauce (garlic and shallots are great too!)
- GFCF – gluten free casein free
- Soy Optional
- DF – dairy free
- Egg Optional