Clean Brown Rice Nasi Goreng

The definition of ‘clean eating’ is different for everyone. Depends on your requirements, restrictions or personal beliefs. For me, it’s eating as close to nature and the source as possible. Of all the incredible culinary delights the world has to offer, almost any dish can be made clean. That said, most traditional meals are clean by their very nature. In this case, the use of brown rice keeps us close to the source, the grain remaining in its whole form. If you’re on an elimination diet and need to leave out the eggs or replace the brown rice with quinoa, it works just as well. Other than the store bought shallots, you’re good to go xx

Clean Brown Rice Nasi Goreng
Recipe by Shelley Kamil

Ingredients
(serves 2)
3 tsp sesame oil
1 bunch bok choy, chopped
1 bunch gai lan, chopped
1 clove garlic, crushed
1 shallot, finely diced
2 tbs shredded ginger
2 spring onions, finely sliced
1tbs sesame seeds (option to toast)
1-2 carrots, grated
half a cup of peas
2 handfuls bean shoots
1 cup brown rice, cooked per pack
light soy sauce
1 chili optional
Juice of 1 lime
2 free range eggs
Store bought fried shallots to garnish

Directions
1. Cook brown rice as per pack, set aside. In a large wok, heat 1 tsp sesame oil, add chopped greens and cook, stirring occasionally for 3 -4 minutes. Remove from heat and add to serving bowls.
2. Wipe wok clean, re heat and add 1tsp sesame oil. Add garlic, ginger and shallots, cook for 2-3 minutes or until fragrant and golden. Add the grated carrots and peas, continue to cook and stir as needed. Add the bean shoots plus soy sauce and continue to cook for a further 3 – 4 min. 3. In a separate pan, heat 1tsp sesame oil and pan fry two eggs to liking. Set aside.
4. Finally, add in the cooked brown rice to the veggies and stir to combine. Remove from the heat and add to serving bowls. Season with Himalayan Pink Sea Salt, a sprinkle of spring onions and sesame seeds plus store bought crispy shallots and a good squeeze of lime, topped with a fried egg xx