ginger fried jasmine rice.

Here is a super quick meal for lunch or dinner. It is lovely for those days when you may have had a little too much to drink the night before--it is filling, flavorful & healthy. We know we all need plenty of healthy in the busy days to come during the holiday week. 

ginger fried jasmine rice. 

serves 4

1 TBL butter, canola oil or coconut oil

2 eggs, beaten (if you want to go vegan, use 1/2 cup of silken tofu, drained & seasoned with sea salt & cracked pepper...you can skip this first step & just add the tofu at the step when you would add the eggs at the end)

1. In a large saute pan, heat butter over medium heat & scramble the eggs quickly, until they are almost cooked through. Take off heat & put back into the bowl you scrambled them in.

1 TBL butter, canola oil or coconut oil

1/4 cup scallions, chopped

1 thumb sized piece of ginger, peeled & grated

1 clove of garlic, grated

1 carrot, peeled & grated

1 TBL tamari (or soy sauce)

1 tsp natural cane sugar

1 tsp chili sauce

1 tsp cracked pepper

1/2 lime, juice squeezed (plus the other half for serving)

2 cups cooked jasmine rice (preferably cold)

1/2 cup cilantro, roughly chopped

1. In the same skillet, heat butter over medium heat & add scallions, ginger, garlic, carrot & cook for 1 minute.
2. Add the rice, & fry for a minute or so. Whisk together tamari, cane sugar, chili, cracked pepper & lime juice in a bowl. Add to the rice, stir. Add the cooked eggs (or tofu), cook for another minute or two.
3. Add half the cilantro, stir until combined. Serve with lime wedges, tamari & fresh cilantro. 

 happy christmas & cheers!