recipe
Veggie Fried Rice With A
Thai Twist By Debbie Adler, Sweet, Savory & Free
P
eople think if your fried rice doesn’t taste like takeout, then you haven’t done your job. So I decided to make the kind of fried rice that goes beyond your local Chinese fare and into a jurisdiction all its own.Thai accents are what this is all about. I’m talking mango. Mango hanging out with ginger and making out with lime. It’s kind of ménage à trois-ish, and makes you feel like you’ve been missing out on something all your life. But when it comes to this fried rice, this is a good thing.
SERVES 8 SERVING SIZE: 1 CUP Calories 90; Total Fat 0.7g; Protein 2.6g; Cholesterol 0.0g; Sodium 190mg; Fiber 2.7g; Sugars 0.3g; Total Carbohydrate 19.1g
MUST HAVE FRIED RICE 5 cups water 2 cups brown rice, rinsed 1 small yellow onion, diced 3/4 cup coconut aminos 3 cloves garlic, minced 1 tablespoon grated fresh ginger 2 teaspoons rice wine vinegar 2 carrots, peeled and diced 2 celery stalks, diced 1 cup chopped green beans 2 cups finely chopped dinosaur kale 1/2 cup diced mango TOPPING Freshly squeezed juice from 1 lime 1 scallion, chopped
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MUST DO To make the fried rice: Add the water and rice to a medium pot over high heat and bring to a boil. Lower the heat, cover the pot, and simmer until all the water is absorbed, about 20 minutes. Heat the onion in a medium sauté pan over medium heat and stir until fragrant, about 1 minute. Add the coconut aminos, garlic, ginger, rice wine vinegar, carrots, celery, green beans, and kale and cook, stirring occasionally, until the vegetables become tender, about 5 minutes. Add the mango and rice. Stir to incorporate. Serve with a squeeze of lime on top of each bowl and a sprinkle of the scallion.
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