Page 7 - Inspire Health Magazine | May - June 2017

recipe
recipe
Veggie

Fried Rice

With A

Thai Twist

By Debbie Adler,
Sweet, Savory & Free

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
Pfried rice that goes beyond
your local Chinese fare and into a juris-
diction all its own. Thai accents are what
this is all about. I’m talking mango. Man-
go hanging out with ginger and making
out with lime. It’s kind of ménage à SERVES 8
trois-ish, and makes you feel like you’ve SERVING SIZE:
been missing out on something all your been missing out on something all your 1 CUP
life. But when it comes to this fried rice, life. But when it comes to this fried rice, life. But when it comes to this fried rice, Calories 90; Total Fat
this is a good thing.this is a good thing. 0.7g; Protein 2.6g;
Cholesterol 0.0g;
Sodium 190mg; Fiber
2.7g; Sugars 0.3g;
Total Carbohydrate
19.1g

MUST HA
MUST DO
MUST HAVEVE MUST DO
FRIED RICE To make the fried rice: Add the water
? 5 cups water 1and rice to a medium pot over high
? 2 cups brown rice, rinsed heat and bring to a boil. Lower the heat,
? 1 small yellow onion, diced cover the pot, and simmer until all the
? 3/4 cup coconut aminos water is absorbed, about 20 minutes.
? 3 cloves garlic, minced Heat the onion in a medium sauté
? 1 tablespoon grated fresh ginger 2pan over medium heat and stir
? 2 teaspoons rice wine vinegar until fragrant, about 1 minute.
? 2 carrots, peeled and diced Add the coconut aminos, garlic,
? 2 celery stalks, diced 3ginger, rice wine vinegar, carrots,
? 1 cup chopped green beans celery, green beans, and kale and cook,
? 2 cups finely chopped dinosaur kale stirring occasionally, until the vegetables
? 1/2 cup diced mango become tender, about 5 minutes.
Add the mango and rice. Stir to
TOPPING 4incorporate.
? Freshly squeezed juice from 1 lime Serve with a squeeze of lime on top of
? 1 scallion, chopped 5each bowl and a sprinkle of the scallion.

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