Basmati Stir Fry
If you enjoy Asian flavors and want a way to eat easy and healthy, this is THE recipe for you! I make a lot ahead of time and then portion it out into single servings for lunches or even dinners. Being prepared and cooking ahead of time with batch cooking is one way to get past those "I don't have time" excuses when it comes to being healthy. You deserve it and your body deserves to eat this delicious, anti-cancer meal!
Ingredients
- 1.5 cup basamti rice
- 1 tsp olive oil
- 2 cups chicken stock
- 1 cup carrots cut on the bias
- 1 cup red bell peppers chopped
- 1 cup green bell peppers chopped
- 1 cup celery chopped
- 1 cup cabbage chopped
- 1/2 cup gluten free tamari
- 1 tsp garlic salt
- 1/2 tsp gluten free tamari
- 1 inch ginger root
Instructions
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In a dutch oven or deep pot, heat olive oil. Once oil is hot add basmati rice and allow rice to "open up" and cook for 5-7 minutes, stirring often.
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Once the rice is aromatic and the rice grains have gone from translucent to white, add chicken stock and bring the heat to low. Cover and allow to cook for 20-25 minutes or until all the liquid is absorbed.
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Warm up your wok or wide skillet and add 1 tbsp of oil. Roll your oil all around the wok and turn the heat on high.
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Add your vegetables and stir constantly.
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Add tamari and continue to stir for 5-8 minutes to flash fry the vegetables. Take vegetables out and put them on a plate to use later.
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Add a little more oil and add your cabbage to the wok. Add 1/2 tsp tamari and garlic salt to your cabbage and continue to cook on high for 5 minutes while stirring frequently.
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After your rice is cooked, add fresh grated ginger to the rice and stir to mix throughout.
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In a bowl add 1/2 cup rice, 1/2 cup cooked cabbage, and 1/2 cup stir-fry vegetables.
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You can serve with a fried egg on top or garnish with sesame seeds.