Total Time: 20-30 minutes
· 1 ½ cups medium length white or brown rice
· 2 carrots
· 3 spring onions
· 50 grams bean sprouts
· 1 handful nuts (optional)
· 1 tbsp fresh ginger, grated
· 1 garlic clove
· ½ tbsp olive oil
· 1 tbsp Japanese soy
· 1 tbsp mirin
· 1 pinch chilli flakes
· 1 lime
· 1 bunch fresh parsley
· 1 tbsp toasted sesame seeds
1. Cook the rice and let cool in preparation for the dish.
2. Grate the carrot and cut the spring onion into 1cm pieces.
3. On medium heat, fry the carrot, spring onions, ginger, garlic with the olive oil in a frying pan for approximately 2 minutes.
4. Add the already cooked rice to the frying pan and cook for another 2 minutes. Add the soy sauce, nuts, mirin and chili during this period to flavour your rice.
5. Add in the bean sprouts lastly to keep them crispy.
6. Serve and top the fried rice with parsley, lime juice and toasted sesame seeds.
Fried rice is leftover food with a big L, so it is both good and climate-friendly. Use yesterday’s rice and what you find in the cupboard like tofu, vegetables and nuts. Feel free to replace ingredients with what you have available.
The more vegetables you add to your dish, the higher your fiber and vitamin consumption will be. The more fiber your foods have, the more carbohydrate energy stores it will give to your body. For instance, both vegetables and rice have carbohydrates in them, but the vegetables have a higher fiber content and therefore will give better carb energy stores for your body. A tip is to use brown rice rather than white rice for optimal fiber consumption.