Recipe Series: Satisfying Rice
Vata reducing, Pitta & Kapha Increasing
Fall & Early Winter
Serves 4 ~ 1 hour
2 tbsp coconut oil
1.5 white onions
3 thumbs grated ginger
4-6 small chillis
1 handful sunflower seeds
4 medium carrots
1 red bell pepper
1 green bell pepper
3 cups boiled rice (3 cups pre-boil)
1 lime juice
4 spring onions
0.5 tsp Sichuan peppercorns
1.5 tsp mustard seeds
1 tsp black pepper
500ml filtered water
3tbsp agave syrup
0.45 tsp Himalayan salt
2 tsp coriander seeds
1. Put the rice on to boil, timing it for around 30 minutes, checking occasionally.
2. Heat the coconut oil in a wok on a medium heat and add the sliced white onions, ground Sichuan peppercorns & mustard seeds. Stir-fry for 10 minutes or until translucent. Add the pepper, 300ml of water & agave syrup. Stir fry for another 5 minutes.
3. Add the grated ginger, chopped chillis, sunflower seeds & salt and cook for 4 more minutes, careful not to let the mix stick or burn.
4. Dice the carrots into 1cm pieces and add them for 5 more minutes, covering the wok & stirring occasionally. Add the remaining water if the mix is dry.
5. Dice and add the red & green peppers and cook for 4 more minutes.
6. Add the boiled rice and stir-in well whilst cooking for another few minutes, making sure it does not stick to the wok.
7. Turn off the heat, squeeze in the lime and add the freshly ground coriander seeds & spring onion. Mix well and stand for another 5 minuets for the flavours to infuse, and enjoy!
This tasty fried rice has no particular cultural origin. It’s a mix of different cuisines thrown in really wholesome dish that most people will enjoy.
If you’re not a fan of heat in your food then it’s a good idea to remove or reduce the Sichuan peppercorns as they can be too much for some people! For those brave enough to try them, they work wonders for stimulating circulation, lowering blood pressure and aiding in appetite.