One of my go-to quick and healthy (and tasty, obviously) dishes is fried rice.
Because you can basically invite whatever veggies and protein you have lingering in your fridge/freezer/cupboard/garden along with your rice + various sauces, depending on your mood.
Yes yes, Thanksgiving is nearly upon us, which means filing your tummy with everything in sight (stuffing, creamy mashed potatoes, stuffing, crispy roasted sweet potatoes, stuffing, umami rich mushroom gravy, stuffing, and pumpkin pie on pecan pie on apple pieee… plus a couple seasonal cocktails and classy wine for good measure).
So basically this uber green fried rice is a nice soothing stomach prep before you go ham on that turkey, or wild out on the tofurkey–which I’ve actually heard isn’t too terribly bad…
Anyway.
This rice is packed with some mean green veggies that will make you feel all healthy inside and out.
A savory miso dressing brings everything together for one heck of a lunch or light dinner.
Or breakfast, let’s not limit ourselves now.
The dressing (or sauce, same difference) is composed of flavorful white miso, refined coconut oil, tangy rice wine vinegar, reduced sodium tamari, pure maple syrup, and a couple dashes of toasted sesame oil. Whisk whisk whisk then set the stuff aside.
Our fried rice includes crisp-tender broccoli florets, green peas, spicy red pepper flakes (use as much or as little as you like), fresh baby spinach, a handful of cilantro, and cooked, cooled brown rice.
Can’t forget the rice, it’s a little bit crucial here.
Toss your sauce into the veggie rice, then fold in a handful of roughly chopped cilantro for even more green and herby fresh flavor.
(Cilantro haters, go ahead and skip the stuff… I sure wouldn’t want a mouthful of soap either.)
Fill your bowl up, then top this lean green concoction with refreshing diced English cukes and a sprinkling of toasted sesame seeds.
Bon appetit!
P.S. Want to amp up the protein factor? Add cubed tofu to your rice, or eggs if you’re not a vegan individual. Speaking of additions, diced zucchini would be nice, as well as scallions. Bring on the green!
P.P.S. Don’t have coconut oil on hand? Any neutral oil will do. Oh, and I based my miso dressing off of Food52’s recipe. Thanks guys!
P.P.P.S. Do not use freshly cooked rice unless you want a big bowl o mush. Cooled rice, preferably day-old refrigerated rice, is best.
P.P.P.P.S. I’m a big fan of pickled ginger, so if you happen to have a jar laying around top your bowl off with some ginger magic. Yum. It’s good for your tummy too!