Preparation: 30 minutes
Yield : 2 portions
Fried rice is such an easy meal to make at home and we can make is so much healthier than when we buy it. In restaurants, the fried rice is often cooked in refined oils (not to mention too much oil), and using too much soya sauce and very few vegetables. To make it healthier, we use our delicious first pressed oils and we add tons of vegetables to ensure the meal is more balanced. You’ll see, the whole family will love this as a quick lunch or dinner, and your stomach too.
- 1 ½ cup (375 mL) cooked brown rice
- ¼ cup (65 ml) onion, diced finely
- ¼ cup (65 ml) carrots, julienned
- ¼ cup (65 ml) celery, julienned
- ¼ cup (65 ml) daikon, julienned
- Mini bok choi, diced stalk and keep leaves aside
- ¼ cup (65 ml) tofu, diced finely
- 4 stems coriander (with roots it’s always best), minced
- ¼ cup (65 ml) mango
- 1 tablespoon (15 ml) brown sugar
- 2 tbsp (30 mL) soy sauce
- 2 tbsp (30 mL) Toasted sesame oil Maison Orphée
- 2 tbsp. (30 mL) Sunflower cooking oil Maison Orphée
- Salt with aromatic herbs Maison Orphée, to taste
- 4 stems garlic flower, minced
- A few fresh mint leaves, as garnish
Start by frying the tofu in deodorised sunflower oil.
Add the carrots, onions, celery and daikon. Salt to taste.
Add the rice and allow it to stick, a little, deliberately to the pan to add a bit of crunch to the fried rice then mix well.
Add the diced box choi and the coriander stems.
Then the brown sugar, soya sauce and toasted sesame oil.
Then add the mango and bok choi leaves.
Serve and decorate with mint leaves and garlic flowers.
Try to find mint with smaller leaves most often found in Asian specialty stores.
Tip for preserving herbs: Roll the herbs separately in paper towels, put water in a plastic bag and empty it completely, do not dry. Put the wrapped herbs in the bag. Keep the bag in the refrigerator slightly opened.
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe