I legitimately cannot digest rice for the life of me, but that doesn’t mean I need to miss out on one of my fave Asian dishes: fried rice!
It’s all about finding alternatives to the things we don’t tolerate as well so that we never feel deprived!
Instead of brown rice, I used millet, a naturally gluten-free grain that’s known to be one of the lowest in phytic acid & easier on the digestive system than other grains (bonus if you soak it too!). It’s also high in protein, phosphorus, magnesium, B vitamins & good carbs!
This dish is a simple & easy play on traditional Chinese fried rice that you can customize to your liking or bulk up in protein by throwing in any ground chicken or meat of your choice, tofu, tempeh, eggs, shrimp or flaked salmon! Let your imagination run wild!
- 3/4 cup cooked millet
- 2 cups chopped kale
- 6 green onions
- 1 bell pepper
- 1/4 cup coconut aminos
- 1 tsp. ground ginger
- 1/2 cup fresh cilantro
- 3 cloves garlic, minced
- Juice from 1 fresh lemon
- 3 tbsp. raw apple cider vinegar
- 1/4 tsp. cayenne pepper
- 1 tbsp. dried organic herbs
- 2 tbsp. Eden Foods sea salt, sesame seed & algae blend
- Black pepper to taste
- Soak your millet in a bowl filled with water & sea salt for 6 hours. Rinse the soaked millet throughly & then cook according to package directions.
- In a large skillet, sauté the green onion, kale & bell pepper in 1 tbsp. apple cider vinegar until cooked mid-way through.
- Remove from the heat & add the millet & the rest of the seasonings.
- Cook over medium-high heat until all the ingredients are combined & veggies are cooked. Throw in the cilantro & sauté for another minute or two.
- If you’re adding any cooked protein, gently add it in now.
- Remove from the heat, add more sesame seeds & enjoy!