One of my favourite things to do with food is to transform traditionally ‘unhealthy’ food/recipes into delicious and healthy recipes that are simple to make. One recipe that I love to ‘healthify’ is fried rice. This recipe has prawns in it but it can easily be substituted with organic tofu or tempeh to make it vegan friendly.
If you are meal planning for the week or are just short on time, this recipe is effortless and tasty!
What you will need:
1 can organic corn
1 can organic peas
1 can organic corn/carrots/beans
2 cups scented rice
4 cups filtered water
3 cloves of garlic
1 red onion
1 package of cooked prawns (or 1 block of tofu)
1/3 cup hoisin sauce
Hot sauce (if desired)
4 tbsp coconut aminos
3 tbsp gluten-free soy sauce
1 tsp turmeric
Sea salt (to taste)
3-4 Tbsp Sesame Oil
Step 1:
In a rice cooker, add 4 cups of water and 2 cups of rice. Set to cook.
Step 2:
Open all of the canned vegetables and pour them into a strainer and let it sit so all of the water is removed.
Step 3:
Remove prawns from the package and let sit in a large bowl of warm water for 4-5 minutes until they become soft. Remove the tails if needed. Drain water and pat them to dry.
Step 4:
In a wok, add sesame oil, garlic and onion. Let simmer until they are soft. Add your sauces and spices: hoisin, hot sauce, turmeric, salt, coconut aminos and soy sauce. Stir well.
Step 5:
Add cooked and canned veggies to the wok and stir so the sauce is evenly distributed. Add the shrimp.
Step 6:
By this time the rice should be ready. Once all of the ingredients are in the wok, add the rice and mix it very well.
Step 7:
Remove from heat, taste to your liking (you may want to add salt or more sauce, depending on what you personally like.) Eat and enjoy!
