To make sure I eat well every day, I make a special effort when I know I am going to be out all day or for extended amounts of time to bring food with me. I do not want to get hungry when I am out and about because that’s when temptation to buy inexpensive foods with unwanted ingredients strikes.
If I am out all day, I pack a generous lunch so I have plenty of food for meals and snacks. I try to bring things that pack well and are delicious at room temperature. Last night, I took out a container of frozen brown rice. This morning, before I left, I adapted and prepared Zaynab Issa’s recipe for Cumin Chicken Fried Rice from NYT cooking. I replaced the chicken with carrots and red pepper.
Of course you could make this for dinner and have the left overs for lunch! When life gets busy, it’s great to make eating really well as easy as possible.
Vegetable Fried Rice
Ingredients
1/2 brown or red onion, ends trimmed, peeled and chopped
2-3 cloves garlic, peeled, sliced and pounded
1 inch length of fresh ginger, peeled, sliced and pounded
1 red chilli, stem removed, sliced and pounded
1/2 tsp ground cumin
1 1/2 cups cooked organic brown rice
1/2 carrot, end trimmed, peeled and julienned
1/4 red pepper, stem and seeds removed and julienned
2 slices onion, chopped, marinated in lime juice with a pinch of salt, for topping
dribble of organic toasted sesame seed oil, for topping
sauce
1.5 tbs No soy sauce or No fish sauce (or coconut aminos, Redboat/Son fish sauce or soy sauce)
1 tbs vegan oyster sauce
1/2 tsp naked organic coconut aminos
Method
Begin by marinating the two slices of chopped onion in a small bowl with some lime juice and salt. Set aside.
Prepare the sauce by adding the No soy sauce, coconut aminos and oyster sauce to a small bowl. Set aside.
Trim, peel and cut the onion. Peel and slice the ginger and garlic and add to a small mort and pestle. Trim the stem off the chilli, slice and add to the mort and pestle. Add a pinch of salt and pound until you have a uniform paste.
Heat up a non stick frying pan and add the onion. Cover and simmer on a low heat for several minutes. Add the garlic/chilli/ginger paste and cook for several more minutes. Add in the cumin powder and mix through. Add the carrots and red pepper. Cover and cook for a couple of minutes. Add the cooked rice and the sauce and mix it through the rice. Press the rice down, cover and cook for several minutes.
Serve hot topped with pickled onions and a dribble of toasted sesame seed oil. Alternatively, pack in a storage container, allow to cool completely before placing the lid on tightly and storing in the refrigeraor or packing in your bag.
Today I packed vegetable fried rice, Gazpacho (see post dated 15 February 2022) and cut up fresh peaches for lunch and as afternoon snack. It was hardy, filling and tasty. it sustained me for the entire day!
