Fried Rice

Fried Rice – But Make It Healthy!
Packed with prebiotics and resistant starch thanks to the cooked-and-cooled rice, and loaded with protein from eggs and nitrate-free bacon, this fried rice proves you can enjoy a comfort classic without compromising on nutrition. Who said fried rice couldn’t be healthy?

Serves: 4-6
Prep Time: 15 minutes + Overnight
Cook Time: 15 minutes

Pilaf rice

Firstly the Pilaf rice or simply just steam some rice!

Ingredients

• 2 Cups basmati rice,

• 1 Tbsp Ghee or butter,

• 3.5 cups Chicken broth

Step 1: Cook the Pilaf Rice

1. Rinse basmati rice under cold water until water runs clear. Drain well.

2. Heat ghee in a medium saucepan over medium heat. Add rice and stir for 2–3 minutes until lightly toasted.

3. Pour in chicken stock and bring to a boil. Place a tight fitting lip on the saucepan or foil then a lid. Turn the heat off completley and leave the rice covered for 20 minutes without releasing the steam.

4. Fluff rice with a fork and set aside.

5. Enjoy with a meal and then place the rest into the fridge for fried rice the next day.

Fried Rice with Bacon & Leek

Ingredients

• 4 eggs, lightly beaten

• 4 rashers nitrate-free bacon or ham, diced

• 1 leek, cleaned and sliced thinly

• 1 small onion, diced

• 2 shallots, finely chopped

• ½ cup peas

• ½ cup corn kernels

• 1 medium carrot, diced

• 3–4 cups cooked rice (preferably day-old)

• 2–3 tablespoons tamari (or soy sauce)

• 1 teaspoon honey

• 1–2 teaspoons sweet chilli sauce (adjust to taste)

• 1–2 tablespoons oil or ghee

• Optional: green onions or fresh coriander for garnish

Method

1. Cook the eggs:

   • Heat 1 tablespoon oil in a large pan or wok over medium-high heat.

   • Add eggs and scramble lightly until just cooked. Remove from pan and set aside.

2. Cook the bacon/ham:

   • In the same pan, add another teaspoon of oil if needed.

   • Add diced bacon or ham and cook until slightly crispy.

3. Sauté aromatics & vegetables:

   • Add onion, shallots, and leek. Sauté for 2–3 minutes until softened.

   • Add carrot, peas, and corn. Stir-fry for 3–4 minutes until vegetables are tender.

4. Add rice:

   • Add cooked rice to the pan. Break up any clumps and stir-fry for 3–4 minutes until heated through.

5. Season & combine:

   • Add tamari, honey, and sweet chilli sauce. Mix thoroughly to coat the rice.

   • Return scrambled eggs to the pan and stir through.

   • Taste and adjust seasoning with salt and pepper.

6. Serve:

   • Serve hot with protein of your choice and optionally garnished with sliced green onions or fresh coriander.

     Tip *Honey soy chicken thighs go well with this!