I make a lot of rice in my home because my hubby is Filipino. I know many of you REAL FOODies use brown rice if you eat any rice at all. But in our house we eat white jasmine rice. There are many opinions floating out there about white vs. brown, but I think you need to make that choice for yourself. Brown rice is considered a “whole grain” rice because it leaves the bran on the rice. Some say that this makes the rice retain its nutrient value. It’s true that white rice does not have much in the way of nutrients. But the brown rice bran is actually hard for your body to digest.
I don’t like the taste of brown rice, so I eat jasmine rice once in a while (my hubs eats it everyday as it is a staple food in the Philippines). This fried rice recipe is a great way to change up the hum-drums of boring steamed rice (although I think my hubs is fine with it!). It has butter, eggs, and sesame oil which not only adds flavor but nutrients to the otherwise nutrient-starved white rice.
For those of you watching your weight and insulin levels, I know that the carbs in the rice may not be ideal. However, I read in Eat Fat, Lose Fat by Sally Fallon and Mary Enig, that adding fats like butter will actually reduce the glycemic index of carbohydrates. So load on that butter! Just don’t make a habit of eating fried rice everyday.
You may substitute shrimp for left-over chicken or pork. Fried rice is a great way to use up leftovers from a previous meal. If making this substitution, just saute the chicken or pork in the butter garlic as well (even if already cooked) to mix the flavors together well.
Start by steaming your rice (at least 4 c)
3 T butter
1-2 garlic cloves
2 c or more of shrimp (uncooked), or precooked chicken or pork
3 – 4 c steamed white jasmine rice (moisture content needed for fried rice)
2 t dried basil
1/2 t cayenne (omit if you don’t want it spicy)
pinch red pepper flakes (omit if you don’t want it spicy)
1/2 c sesame oil
Celtic sea salt and fresh ground pepper to taste
1/2 lime juice
Melt butter then add garlic and onion. Saute until translucent. Add shrimp or other meat to cook. If using shrimp, cook until pink. Add a pinch of sea salt then transfer to a separate bowl. Use the same butter in the pan (maybe add another melted tablespoon) and add rice. Mix until rice is coated in the butter. Add cayenne, basil, and red pepper flakes. Mix thoroughly. Make a space in the middle of the rice (open to the pan) and add eggs. Stir eggs and allow to cook for a bit in the pan. When it starts to solidify mix the eggs in with the rest of the rice. Add the shrimp (or other meat) back into the rice and stir. Add sesame oil and mix. Add sea salt and fresh ground black pepper to taste. Add a squeeze of half a lime to soften the intensity of the spices. Serve.
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