Bok choy, egg and rice infused with the anti-inflammatory spice turmeric.
What Is Turmeric?
Turmeric is plant root that is often made into a dried spice that has been used in India for thousands of years as both a spice and medicinal herb. Over time research has supported the claims that turmeric contains compounds with medicinal properties.
Turmeric Health Benefits
Curcumin is the main active ingredient in turmeric with powerful anti-inflammatory effects that have been shown to promote a healthy heart, brain and actually increase the antioxidant capacity of the body. This means curcumin has the ability to lower inflammation in your body which…
– Contributes to death of cancerous cells & reduces spread of cancer
-Reduces brain related disorders like depression and Alzheimer’s
-Improves endothelial function for a healthy heart
-Improves joint pain related to arthritis
Curcumin is fat soluble, this means the chemical breaks down and dissolves with the help of a fat or oil. This is why pairing turmeric with a meal that’s high in fat helps with the body’s ability to utilize the antioxidant to protect your healthy cells.
New To Turmeric?
If you haven’t tasted turmeric spice before, expect an earthy bitter taste that is completely unique. Over time I personally have grown to love the spice. Turmeric has earned a spot on my spice rack. This Turmeric Fried Rice recipe is the perfect combo of satisfying nutrient dense goodness and reheats well.
Turmeric Fried Rice Recipe Tips:
- Make this recipe ahead of time it’s the perfect ready to heat and eat when you are meal.
- Save time by using frozen rice “ready to cook” rice.
- Serrano peppers are spicy. Swap bell peppers if you prefer a mild flavor.
Hope you enjoy this recipe! Would love to see your recipe creation! Share with me @sidebarnutrition
In Gratitude,
Jamie
Turmeric Fried Rice
Ingredients
- 1 cup jasmine rice, rinsed
- 1 3/4 cup water
- 3 Bok choy, chopped
- 3 organic pasture raised eggs
- 1/2 large white onion, fine chopped
- 4 large carrots, grated
- 2 serrano peppers, fine chopped
- 3-4 cloves garlic minced
- 4 tablespoons coconut aminos
- 2 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon butter
- 2 tablespoons rice wine
- 1 tablespoon turmeric
- 1 tablespoon scallions
- a pinch of sesame seeds
Instructions
- Instructions
- In medium saucepan add 1 3/4 cup water and rice bring water to boil, reduce to simmer and cook until water is absorbed about 30-35 minutes.
- In separate fry pan melt butter then add eggs, folding eggs with a spatula gently, until light and fluffy then remove from heat and set aside.
- In a braiser or large wide sauté pan, heat olive oil before adding onion. Sauté for about 5-7 minutes until the onions are translucent and fragrant.
- Add garlic, carrots, peppers and Bok choy. Stir and sauté for 5-7 minutes then add in coconut aminos, rice wine, toasted sesame oil and spices turmeric, black pepper.
- Fold in rice and eggs to the veggie mixture.
- Garnish with scallions and sesame seeds.
- Serve and enjoy right away or store in a airtight glass container for up to 5 days in the refrigerator.
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