A Wholesome Recipe to Savor the Flavor & Shed the Pounds!
Adapted from Say No to Inflammation by Rinda Cooke, Ph.D. https://www.amazon.com/Say-No-Inflammation-Science-Based-Anti-Inflammation/dp/B0CF48R8PQ/ref=sr_1_1?crid=1RMQ1IPM5JZQL&dib=eyJ2IjoiMSJ9.rfZZb1zCQp9PbJgHljcOvTSJ_UTIz-CqmcJAbohpsgc.Z3mbIIkAD5mcUU7FXSMIhH9j9sW1E-OZZ5FtCJykemc&dib_tag=se&keywords=rinda+cooke&qid=1753233637&sprefix=rinda+cooke%2Caps%2C207&sr=8-1
Our featured recipe is a simple, homemade one that can be made with easily available ingredients. It is one of the recipes in the book on an anti-inflammation diet and lifestyle by the author Rinda Cooke. The book aims to be an accessible resource, offering straightforward recipes and practical advice that can be adopted by beginners and seasoned health enthusiasts alike. Its focus on whole, minimally processed foods echoes the principles of popular anti-inflammatory diets like the Mediterranean and DASH diets. We like it so much that we have included a link to the book in the Shop tab on our Home page.
Without further ado, here is the recipe. Happy cooking, and hope you enjoy this delicious and hearty dish! Do not forget to leave your thoughts in the Comments section below.
Homemade Fried Rice
Long-grained rice, warm peas, carrots, and onions are all combined with scrambled eggs to make fried rice. This will produce a delicious recipe that helps you to lose weight.
Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 4
| Calories | 340 |
| Carbohydrates | 55 g |
| Fats | 9 g |
| Protein | 20 g |
Ingredients:
- large eggs (3)
- avocado oil (one tablespoon)
- large carrot, cubed, shredded, or julienned (1)
- finely cut scallions (2-3)
- frozen peas (1 cup)
- Red bell pepper, thinly sliced (1/2 cup; optional)
- Frozen corn (1/2 cup; optional)
- low-sodium soy sauce or organic tamari ( 3 tablespoons)
- cooked long-grain brown rice (2 cups; Basmati brown rice preferable; Optional: can use white rice instead of brown)
- rice vinegar (no sugar added) (1 cup; optional)
- toasted sesame oil (1 teaspoon)
- finely grated ginger (1/2 teaspoon)
- iodized sea salt (to taste)
- freshly ground black pepper
Directions:
- Allow half a tablespoon of oil to heat up at medium heat.
- In a mixing bowl, whisk your eggs until they are evenly combined.
- Add a little teaspoon of sea salt and freshly ground black pepper to taste.
- Add the eggs and scramble them in your pan.
- After cooking, transfer the scrambled eggs to a platter and set them aside.
- Over medium heat, add the last half tablespoon of oil to the pan and cook the carrot and half of the scallions for three to four minutes or until tender.
- You can add the frozen peas to your pan before you put rice, ginger, tamari, rice vinegar, and toasted sesame oil. The heat from the pan will defrost the peas once you thoroughly mix everything.
- Add your scrambled eggs after removing the pan from the heat.
- After five minutes, reduce the heat to low and finish warming the entire dish.
- Sprinkle the remaining half of the scallions on top before serving. This recipe would also taste great with water chestnuts, bean sprouts, edamame, or shredded chicken.