Thai Savory Brown Fried Rice

45 minutes    Chinese

Thai Savory Brown Fried Rice Thai Savory Brown Fried Rice is a Chinese recipe that serves 4. This main course has 559 calories, 15g of protein, and 32g of fat per serving. For $1.56 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 9 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Head to the store and pick up extra virgin olive oil, lime wedges, chili peppers, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you’re following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is awesome. If you like this recipe, take a look at these similar recipes: Savory Slow Cooker Brown Rice and Lentils, Thai Star Thai Fried Rice, and Savory Indian Pancakes with Lentils, Brown Rice and Cabbage.

Thai Savory Brown Fried Rice Instructions

Make my Perfect Brown Rice recipe below. While brown rice is cooking prepare rest of meal.

PERFECT BROWN RICE 1 cup uncooked brown rice 1 tsp. olive oil 2 cups filtered water 2 basil leaves (optional)

Fix brown rice by cooking in 1 tsp. olive oil until lightly browned. Place 2 basil leaves on top of rice and add 2 cups water all at once. Quickly put on lid and bring to boil. Turn down heat to simmer until all water has evaporated (around 40 minutes). Heat oil in a wok or large frying pan. Add the garlic and cook on medium until lightly golden. Watch carefully so you do not burn garlic. Add the red chili peppers, cashew nuts and toasted coconut. Mix together stevia, Nama Shoyu and apple cider vinegar together. Cook over medium heat for 1 minutes. Push stir-fry to one side of pan and add flax on opposite end. Cook and stir the flax egg for about a minute and then incorporate into stir-fry mixture. Add the green beans, bok choy and brown rice to stir-fry. Cook and stir on medium for another minute. Bok Choy will be wilted, but green beans will still be a bit crunchy. Spoon into serving dish and add lime wedge on side for squeezing over rice.

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