Thai Savory Brown Fried Rice
Intro
There’s something incredibly comforting about the aroma of fried rice sizzling on the stove, filling the kitchen with its enticing fragrance. This Thai Savory Brown Fried Rice recipe takes me back to my childhood summers spent in my grandmother’s bustling kitchen. She would whip up the most delicious meals seemingly without effort, and her fried rice was always the highlight of our family gatherings. Today, I am thrilled to share my version of this beloved dish, which brings together the warmth of those cherished memories and the vibrant flavors of Thailand in one delightful bowl.
Why You’ll Love It
This Thai Savory Brown Fried Rice is a deliciously wholesome and satisfying dish that you’ll fall in love with for several reasons:
- Flavorful: The combination of garlic, red chili peppers, and fresh lime juice creates a symphony of tastes that dance on your palate.
- Nutritious: Packed with wholesome ingredients like brown rice, fresh vegetables, and cashews, this dish is as nourishing as it is tasty.
- Quick and Easy: Once the rice is ready, the rest of the meal comes together in a flash, making it perfect for busy weeknights.
- Customizable: Easily adapt this recipe to suit your dietary preferences or whatever ingredients you have on hand.
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 3 cloves garlic, minced
- 2 red fresh chili peppers, sliced
- 1/2 cup raw cashew nuts
- 1/4 cup dry unsweetened shredded coconut, toasted
- 1 teaspoon stevia powder
- 2 tablespoons Bragg Liquid Aminos
- 1 tablespoon apple cider vinegar
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 2 cups shredded regular bok choy
- 3 cups cooked brown rice
- Lime wedges, for serving
Instructions
- Prepare the Perfect Brown Rice: In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. Add 1 cup of uncooked brown rice and stir until lightly browned. Place 2 basil leaves on top of the rice and add 2 cups of filtered water all at once. Cover with a lid and bring to a boil. Reduce heat to a simmer and cook until all the water has evaporated, about 40 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- While the rice is cooking, heat the remaining olive oil in a wok or large frying pan over medium heat. Add the minced garlic and cook until lightly golden, being careful not to burn it.
- Add the sliced red chili peppers, cashew nuts, and toasted coconut to the pan, stirring to combine.
- In a small bowl, mix together the stevia powder, Bragg Liquid Aminos, and apple cider vinegar. Pour this mixture into the pan and cook for 1 minute over medium heat.
- Push the stir-fry to one side of the pan and add the flax egg on the opposite end. Cook and stir the flax egg for about a minute, then incorporate it into the stir-fry mixture.
- Add the green beans, bok choy, and cooked brown rice to the stir-fry. Cook and stir on medium for another minute, until the bok choy is wilted but the green beans remain slightly crunchy.
- Spoon the fried rice into a serving dish and serve with lime wedges on the side for squeezing over the rice before eating.
Tips
- Toast the Coconut: Toasting the coconut enhances its flavor and adds a delightful crunch to the dish. Simply spread it in a dry pan and heat over medium heat, stirring frequently until golden brown.
- Prep Ahead: Cook the brown rice ahead of time and store it in the refrigerator. Cold rice works best for fried rice recipes as it doesn’t clump together.
- Adjust Spice Level: If you prefer a milder dish, reduce the amount of chili peppers or remove the seeds before slicing.
Variations & Substitutions
This recipe is incredibly versatile, and you can easily adapt it to suit your taste or dietary needs:
- Protein Options: Add tofu, shrimp, or chicken for additional protein.
- Vegetable Swaps: Substitute or add other vegetables such as bell peppers, carrots, or snap peas.
- Soy Sauce Alternative: If you don’t have Bragg Liquid Aminos, tamari or soy sauce will work just as well.
Storage
Leftover Thai Savory Brown Fried Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat, adding a splash of water or broth to help rehydrate the rice. Avoid microwaving as it can make the rice rubbery.
FAQ
Can I use white rice instead of brown rice?
Yes, you can substitute white rice for brown rice in this recipe. Keep in mind that white rice cooks faster, so adjust the cooking time accordingly.
Is there a substitute for flax egg?
If you’re not vegan, you can use a regular egg instead of a flax egg. Simply scramble it in the pan before adding it to the stir-fry.
Can I make this dish ahead of time?
Yes, you can prepare the rice and chop the vegetables ahead of time to streamline the cooking process. However, for the best texture and flavor, it’s recommended to stir-fry the ingredients just before serving.
Nutrition
This Thai Savory Brown Fried Rice is a wholesome and balanced meal. It’s rich in fiber from the brown rice and vegetables, healthy fats from the olive oil and cashews, and offers a moderate amount of protein. However, nutritional values can vary based on serving size and any variations you make to the recipe.
Conclusion
Thai Savory Brown Fried Rice is more than just a meal; it’s a culinary journey that brings together vibrant flavors and cherished memories. Whether you’re cooking for family, friends, or just treating yourself, this dish is sure to impress with its delightful taste and nourishing ingredients. I hope this recipe becomes a beloved staple in your home, just as it has in mine. Enjoy!
Related update: Thai Savory Brown Fried Rice
Related update: Madras Beef Curry
