Thai Savory Brown Fried Rice
By: The Health Seek...
Published: Tuesday, November 16, 2010 - 7:58pm

Ingredients




2 tablespoons extra virgin olive oil
4 garlic cloves, minced
2 smalls fresh red chili peppers, seeded and finely chopped﻿
1 cup raw cashew nuts
1 1/4 cups dry unsweetened shredded coconut, lightly toasted
1/2 teaspoon stevia powder (or sweetener of choice)
4 tablespoons Nama Shoyu (soy sauce) or Bragg liquid Aminos
2 tablespoons apple cider vinegar (or rice vinegar)
1 flax egg (made with 1 Tbsp. ground flax seed& 3 Tbsp. wa
2 1/2 cups fresh green beans, cut in half
8 ounces baby bok choy or regular bok choy (shredded
1 cup uncooked brown rice (make recipe below)
lime wedges for serving

Preparation

1 Make my Perfect Brown Rice recipe below.  While brown 
rice is cooking prepare rest of meal.

PERFECT BROWN RICE
1 cup uncooked brown rice
1 tsp. olive oil
2 cups filtered water
2 basil leaves (optional)


Fix brown rice by cooking in 1 tsp. olive oil until lightly browned. Place 2 basil leaves on top of rice and add 2 cups water all at once. Quickly put on lid and bring to boil. Turn down heat to simmer until all water has evaporated (around 40 minutes). 2 Heat oil in a wok or large frying pan.  Add the garlic and cook on medium until lightly golden.  Watch carefully so you do not burn garlic. 3 Add the red chili peppers, cashew nuts and toasted coconut.  Mix together stevia, Nama Shoyu and apple cider vinegar together.  Cook over medium heat for 1 minutes. 4 Push stir-fry to one side of pan and add flax on opposite end.  Cook and stir the flax egg for about a minute and then incorporate into stir-fry mixture. 5 Add the green beans, bok choy and brown rice to stir-fry.  Cook and stir on medium for another minute.  Bok Choy will be wilted, but green beans will still be a bit crunchy. 6 Spoon into serving dish and add lime wedge on side for squeezing over rice.

About


This is a delicious Thai style street food that is eaten at all times of the day.  You will love this flavorful dish and unique flavor.