After loads of Easter carbs I think it’s time to do a quick body cleansing, right? Today I’m sharing my Brown Rice Stir-Fry recipe with you guys. It’s super easy to make and therefore a perfect post-Easter lets-take-it-down-a-notch meal. We would never share a random stir-fry recipe with you if it didn’t have a special or flavorful twist, obviously. So what makes this easy recipe interesting and worth trying out? Keep reading! 😉
I love using brown rice for a stir-fry because of (1) its firm texture when cooked and (2) the fact that after days of binging on loads of sugar (dang you Easter bunny!) our bodies really need a lil whole grain goodness! Then we have some lean protein (in my case turkey – just because I had it in my fridge really) and loads of fresh veggies. Still sounds pretty basic, but wait for it! Serving it on a fresh salad with a dash of Greek yoghurt and prawn crackers really serves the intense flavors of the Arabic twist that I gave this stir…wait what? Arabic twist? Yes boys and girls, I added my all-time favorite spice mix (amongst other spices) to my stir-fry: Ras El Hanout! Don’t think, scroll down and print out the easy recipe.
Happy cooking!
BUY:
- Serving 2-3 full plates
- 200 gr brown rice
- 200 gr turkey breast (or any other kinda meat you're craving really)
- 1 bell pepper (chopped finely)
- 1 zucchini (chopped finely)
- 1 leek (chopped finely)
- 1 onion (chopped finely)
- 1 medium sized carrot (chopped finely)
- 1 clove garlic (chopped finely)
- 2 tsp tomato paste
- dash of hot water
- 2 tsp Ras el Hanout spicemix
- 1 tsp turmeric
- a few strings of saffron (skip this if you don't have it - if you do make sure to grind it finely)
- salt & pepper
DO:
- Cook your rice and drain it in a colander
- Cut the turkey breast into small cubes and fry in a skillet for about 5 minutes over medium heat
- Add all vegetables and stir-fry for another 3-5 minutes
- Add the tomato paste and water - stir well - and add the cooked rice and all spices. Continue frying over medium heat for about 5-8 minutes
- Serve on a bed of salad with some prawn crackers and Greek yoghurt
