No matter how much you love the comfort of restaurant food, it’s time to upgrade your palate with Ramen. You’ll love it, we promise!
Given choice between bread and rice, I will choose rice. Any day. Maybe because I am Asian? No, I just love rice because it’s so freakin versatile. Even though somehow, rice has a bad reputation as being fattening, but it can’t be further from the truth. Rice is healthy but it also depends on how you prepare it. Cook it with tons of fat and meat, then it’s not so nourishing obviously. But as a runner and yoga teacher, I find rice and especially brown rice extremely nutritious especially when I feel extra fatigued. So last week, after a long session of lots of asanas, I created this recipe with the only ingredients I had at home ( I go food shopping only once a week) and it turned out particularly well.
Also, because I am trying to incorporate a plant-based diet into my life, I am inspired to experiment with new dishes which are filling and also satisfying. Earlier, I would have tossed some boiled chicken in the equation but this time, I just stuck to eggs for the protein boost. Other than that, this dish is super easy and takes about 20 min including the boiling and chopping. Even though I added only carrots, feel free to add any number of vegetables but ensure that you stick to brown or wild rice only as the base. You can make it spicy by adding chillies and more fibrous but adding a cup of boiled sprouts. Like I had said, rice is the mother of versatile foods and you can go crazy.
Ready To Get Started?
- 1 cup brown rice
- 3 cloves of garlic
- 1 carrot
- 2 tbsp of olive oil
- 1 whole avocado
- 3 whole eggs
I always prefer brown or wild rice since its nutrient dense and a wiser choice than white rice. It’s important to note that rice essentially is mostly carbs with minuscule amounts of fat and protein. Brown rice is a better option because it’s a whole grain and contains all parts of the grain whereas white rice has had the bran and germ removed, which are the most nutritious parts of the grain. You should also checkout this Nourishing Veg Lentil Rice recipe.
Scramble the eggs in a bowl with milk ( or not) with some salt and fry it with some oil in a pan. You can pick olive oil or avocado oil for the same. If you are not sure which oil is better, then read Is Avocado Oil Better Than Olive Oil? Don’t cook the eggs thoroughly because they will get re-cooked with the rice. If you wish to make the dish completely, skip the eggs and add chunks of tofu instead.
Chop the carrots and garlic finely and keep aside. Like I had mentioned above, you can add as many vegetables as you like to make this dish healthier.
Scoop and slice the avocados and keep aside. I absolutely love avocados because it’s loaded with heart-healthy fats, fibre and so much more. You can read about the benefits of avocado here.
Now, as for preparing the dish, heat some oil in a pan, fry the garlic and carrots. Once soft, add the rice, eggs, salt and pepper and toss it all well. Once done, serve it hot with chopped avocados. It’s really that simple!
As you see in the picture, I added some birds eye chillies as an afterthought because I need my food to be spicy or else I don’t enjoy it. The bird’s eye chillies added the dash of some fiery element and elevated the taste to the next level! Perfect.
And that’s how it’s done. If you have leftovers, just heat it the next day and have as a post or pre-workout snack. If you are going to heat it in the mícrowave though, sprinkle some water first or the heat will dry out the rice.
I would love to hear from you if you tried this recipe.
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3 zucchini, cut into thin strips
1 tbsp. sundried tomatoes, coarsely chopped
1/4 cup black olives, pitted and sliced
1/2 cup plain Balkan-style yogurt
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh marjoram
2 tbsp. chopped fresh Italian parsley
2 tbsp. grated Parmesan cheese
Salt and freshly ground pepper, to taste
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Yield: 4 servings.
Its looks fantastic! 🙂
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