23 December 2012

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!
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