Turmeric Vegetable Fried Rice, a recipe by the Bard of Bat Yam, Poet Laureate of Zion, Stephen Darori

We’re taking a new, healthier spin on a greasy take-out staple with this Turmeric Vegetable Fried Rice!

We added turmeric for an extra anti-inflammatory kick. It also just makes the rice look really pretty and yellow. Turmeric is a multi-purpose spice. It’s rich in curcumin, which has been shown to have anti-carcinogenic, anti-inflammatory, and antibacterial effects. Turmeric also has powerful antioxidant properties, which can help fight cancer-causing free radicals. In India, it is commonly used for treating a variety of skin ailments, including acne, eczema, and rosacea.This flavorful spice is incredibly affordable! It also lasts for long periods of time in the food pantry.

This fried rice is made with brown rice for some extra fiber and B vitamins. Brown rice differs from white rice in that it’s a whole grain that contains the fibrous bran and nutritious germ. White rice removes the shell with the bran and the germ to increase the shelf life.

Let’s get this one going! When cooking your brown rice, add 1/2 tablespoon of turmeric to the boiling water, and cook as per package instructions. Set aside once done. In a large pan, heat the sesame oil, and add the onions. Sauté for 1-2 minutes over medium heat. Add in the eggs, and cook for 1-2 minutes. Then add in the mixed vegetables, 2 cups of the cooked turmeric rice, and the soy/tamari/aminos. For the mixed vegetables, we got the frozen pack of green beans, carrots, corn, and peas. You can get any frozen vegetable mix you enjoy though! Cook over low heat for 4-5 minutes. Turn off the heat, and mix in the cabbage and sprouts. Add salt, to taste, and top with scallions. Enjoy!

How do you spice up your fried rice? What do you think of our Turmeric Vegetable Fried Rice? Let us know in the comments below!

TURMERIC VEGETABLE FRIED RICE
Serves 3
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INGREDIENTS
2 cups cooked turmeric brown rice*
1 tablespoon sesame seed oil
1/2 red onion, chopped
2 eggs, beaten
1 cup mixed vegetables (carrots, green beans, corn, peas)
1 tablespoon soy/tamari or coconut aminos
3/4 cup shredded red cabbage
1/2 cup bean sprouts
Salt, to taste
Optional: chopped scallions

INSTRUCTIONS

1. When cooking your brown rice, add 1/2 tablespoon of turmeric to the boiling water, and cook as per package instructions. Set aside once done
2. In a large pan, heat the sesame oil, and add the onions. Sauté for 1-2 minutes over medium heat
3. Add in the eggs, and cook for 1-2 minutes
4. Then add in the mixed vegetables, 2 cups of the cooked turmeric rice, and the soy/tamari/aminos
5. Cook over low heat for 4-5 minutes
6. Turn off the heat, and mix in the cabbage and sprouts. Add salt, to taste, and top with scallions. Enjoy!

NOTES
*When cooking your brown rice, add 1/2 tablespoon of turmeric to the boiling water, and cook as per package instructions.