It’s probably not too hard to guess that we love South East Asian food! And when I figured out how sensitive I am to glutamate – as it was giving me stonking migraines – we then stopped eating anything with MSG (monosodium glutamate). So goodbye fish sauce, soy sauce and oyster sauce… However, we discovered that we can still make great tasting Asian food! And this is one of our favourite fried rice dishes, adapted from the Baan Thai cookery school recipe book. Give it a go – it’s great!
- ½ onion, peeled and finely chopped
- 1 clove of garlic, peeled and finely chopped
- 1 medium hot red chilli, washed,deseeded and finely chopped
- 2 tbsp coconut oil
- 1 carrot, washed, peeled and chopped into small cubes
- ⅓ heart cabbage, washed and finely shredded
- Optional: 50g pork or chicken thinly sliced or raw tiger prawns
- 1 egg
- 1 cup of cooked brown rice
- Himalayan salt & freshly ground black pepper
- ½ tsp coconut sugar
- ½ lime
- Optional garnish: a few slices of cucumber and ¼ lime
Heat the oil in a wok or medium pan. Add the onion, garlic and chilli and lightly fry for a minute in order for the oil to take on the flavours then add the carrot. Stir and gently fry for about 5 minutes until the carrot starts to soften. Add the cabbage, stir and continue to gently fry for about another 3 minutes. When the cabbage has softened add the meat or prawns, if using, and stir fry until cooked through.
Break an egg into the centre of the wok or pan and quickly break up the yolk and stir just the egg until it starts to cook. Toss in the cooked rice and stir everything together, making sure that the egg doesn’t catch on the bottom of the wok. Continue stir frying until the rice is cooked through and the egg is also cooked. Sprinkle over some salt, a good amount of pepper and the coconut sugar. Squeeze the lime over it all and stir. Adjust the seasoning to taste. Serve with a few slices of cucumber and ¼ lime.
How does this help reduce inflammation?
This dish contains anti-inflammatory coconut oil as well as antioxidant garlic, onion and chilli.
The vegetables are packed with inflammation lowering nutrients and the brown rice is an unrefined carbohydrate which keeps our blood sugar levels stable and keeps us fuller for longer.
And best of all there is no MSG!