Thai Savory Brown Fried Rice

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
46%
Thai Savory Brown Fried Rice
45 min.
4
641kcal
67.26%sweetness
82.76%saltiness
33.63%sourness
21%bitterness
44.49%savoriness
100%fattiness
100%spiciness

Ingredients

  • tablespoons olive oil extra virgin 
  •  garlic clove minced
  • small chili peppers fresh red seeded finely chopped
  • cup cashew pieces raw
  • 1.3 cups coconut shredded unsweetened dry lightly toasted
  • 0.5 teaspoon stevia powder (or sweetener)
  • tablespoons bragg liquid aminos (soy sauce)
  • tablespoons apple cider vinegar (or rice vinegar)
  •  ground flaxseed with 1 tbsp. ground flax seed& 3 tbsp. wa
  • 2.5 cups green beans fresh cut in half
  • ounces baby bok choy shredded
  • cup brown rice uncooked (make recipe below)
  • servings lime wedges for serving

Equipment

  • frying pan
  • wok

Directions

  1. Make my Perfect Brown Rice recipe below. While brown
  2. rice is cooking prepare rest of meal.
  3. PERFECT BROWN RICE
  4. 1 cup uncooked brown rice
  5. 1 tsp. olive oil
  6. 2 cups filtered water
  7. 2 basil leaves (optional)
  8. Fix brown rice by cooking in 1 tsp. olive oil until lightly browned.
  9. 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).
  10. Heat oil in a wok or large frying pan.
  11. Add the garlic and cook on medium until lightly golden. Watch carefully so you do not burn garlic.
  12. Add the red chili peppers, cashew nuts and toasted coconut.
  13. Mix together stevia, Nama Shoyu and apple cider vinegar together. Cook over medium heat for 1 minutes.
  14. 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.
  15. 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.
  16. Spoon into serving dish and add lime wedge on side for squeezing over rice.

Nutrition Facts

Calories641kcal
Protein8.08%
Fat55.71%
Carbs36.21%

Properties

Glycemic Index
65.99
Glycemic Load
24.18
Inflammation Score
-10
Nutrition Score
28.67347826087%

Flavonoids

Hesperetin
0.43mg
Naringenin
0.03mg
Apigenin
0.01mg
Luteolin
0.1mg
Kaempferol
0.32mg
Myricetin
0.14mg
Quercetin
1.93mg

Taste

Sweetness:
67.26%
Saltiness:
82.76%
Sourness:
33.63%
Bitterness:
21%
Savoriness:
44.49%
Fattiness:
100%
Spiciness:
100%

Nutrients percent of daily need

Calories:641.16kcal
32.06%
Fat:41.46g
63.78%
Saturated Fat:20.41g
127.55%
Carbohydrates:60.63g
20.21%
Net Carbohydrates:50.56g
18.39%
Sugar:7.03g
7.82%
Cholesterol:0mg
0%
Sodium:58.85mg
2.56%
Protein:13.53g
27.07%
Manganese:3.34mg
166.76%
Vitamin A:3064.47IU
61.29%
Copper:1.13mg
56.6%
Magnesium:207.82mg
51.96%
Vitamin C:35.81mg
43.4%
Vitamin K:45.2µg
43.05%
Phosphorus:410.01mg
41%
Fiber:10.07g
40.28%
Vitamin B6:0.6mg
30.06%
Iron:5.23mg
29.06%
Vitamin B1:0.42mg
27.8%
Zinc:3.63mg
24.17%
Potassium:668.32mg
19.09%
Selenium:12.72µg
18.17%
Vitamin B3:3.12mg
15.61%
Vitamin B5:1.4mg
14%
Calcium:130.08mg
13.01%
Vitamin E:1.72mg
11.47%
Folate:43.38µg
10.85%
Vitamin B2:0.15mg
8.62%