This recipe has become a bit of staple in the Fresh Home Cook household of late. When you make something and even the little people in the house are happy to chow down on it, then it tends to keep making regular appearances until those same little people decide they don’t like it anymore, which, in our house at least, invariably happens at some point. I know if I keep the vegetables chopped nice and small and add the sweetness of corn and carrot, paired with salty lean bacon pieces the whole family will happily eat every last morsel. In a house where the words “I’m not hungry”, or “I don’t like it”, followed by, “eat your dinner”, can be the entire focus of conversation around the table, a dinner free of complaints and nagging are the ones you keep aiming for!
This particular recipe is very adaptable depending on your preferences or in my case, tolerances. I am still figuring out exactly which foods cause my IBS to flare up and it is very much trial and error at this stage, having to eliminate and then reintroduce certain foods. Although frustrating at times, this process is proving more than just a little valuable as I am now experiencing much less pain and discomfort – dare I say I have actually noticed that I am having pain free DAYS, not just hours, or minutes, but whole days! Can I get a fist pump? HELLS YEAH! But even if your issue is not tolerance, you might just prefer a certain vegetable over another, this recipe will support that easily. Snow peas, peas, bok choy, spring onion, watercress, broccoli, cauliflower – whatever you have or like you can throw it in this and it will work. You can even change up the meat and use chicken or more traditional pork – don’t hesitate, make it how you like!
The clincher for the dish for me is the sauce. It is that perfect combination of sweet and salty with just the right amount of punch from the sesame oil. The result is a not too oily or greasy like some take away fried rice, packed with lean bacon, quick fried crispy egg omelette and lots of fresh stir fry vegetables. Simple, yet delicious and healthy.
The work in this recipe is in the preparation. There is some chopping and cooking needed to get the vegetables and rice ready, but this can all be done well ahead of time. If you have a good food processor you could also chop your vegetables in this to cut the time down. I kind of like that process of chopping with a nice sharp knife, but again, it is whatever works for you.
Cooking the final dish is quick and easy, with all ingredients being pan or wok fried over medium/high heat. This keeps the vegetables crisp and crunchy with just enough warmth to soothe your tummy and send your taste buds into overdrive.
Here’s how it goes;
- 1 cup uncooked basmati rice
- 2 cups water
- 3 large eggs, room temperature, lightly beaten
- 2 teaspoons vegetable oil
- 3 rashers lean bacon, trimmed and roughly chopped
- 1 small brown onion, finely chopped
- 1 clove garlic, finely chopped
- 1 carrot, diced into small pieces
- ½ red capsicum, diced into small pieces
- 8-10 green beans, finely sliced
- 1 cob sweet corn kernels
- ¼ cup gluten free soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar - (I use Rapadura)
- fresh bean shoots to garnish (optional)
- Cook the basmati rice - I use 1 cup rice to 2 cups of water in my rice cooker. (if you don't have a rice cooker, just prepare the rice on as per the instruction on the packet).
- While the rice is cooking, prepare your vegetables, finely chopping everything into around pea* size chunks.
- Roughly dice the bacon.
- Prepare your marinade by combining the soy sauce, sesame oil & sugar in a jar / leak proof container. Put on the lid & shake vigorously until well combined.
- Once the rice is cooked, line a wide, flat baking tray with foil & spread the rice out in a single layer. This will help keep is from becoming clumped when added to the rice mix.
- Allow the rice to cool for about an hour before using if possible - even longer if you have time.
So there you have it, my version of a healthy fried rice that is easy to prepare and healthy for all.
Since making this particular batch, I have discovered that I am unable to tolerate both onions and garlic in large amounts (they are high in fructose) – something I am really struggling with as I have always cooked with these as the foundation of so many of my savoury dishes – however, this is the nature of IBS and for now I am making the best of this recipe without these, but including extra flavour with additions such as lemongrass and coriander. Like I said, this recipe is adaptable, even if my gut is not right now.
Anyway, I hope you like this as much as we do!
Tell me, do your little people go through ‘stages’ of liking and then suddenly not liking something you cook for them? Surely it is not just mine (please tell me, it’s not just mine).
Cook! Eat! Enjoy!