Using pungent Caribbean-style spices in your cooking will help to achieve a good metabolism and a healthy appetite. My Caribbean Fried Rice is light and satisfying with loads of stimulating spices and nourishing greens. You can use any vegetables you have in your fridge and make it to your own liking.
Serve: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp extra-virgin olive oil or coconut oil
- 1 small onion, chopped
- 1 clove garlic, crushed
- 4 cups vegies, chopped into small pieces (I used 1 small sweet potato, 1 parsnip, 2 carrots, 1 medium butternut pumpkin, 1 cup frozen peas, handful leafy greens; spinach, kale, bok choy)
- 1 tsp cumin
- 1 tsp allspice
- 4 eggs, beaten
- 4 cups cooked brown rice
- 1 tsp chives
- 2 tbsp tamari
- Sea salt & pepper
Method
- Heat oil in large wok or frypan over medium heat. Add onion and garlic and cook, stirring, for 5–6 mins.
- Add vegetables and spices and stir regularly for 10–15 mins until vegetables are cooked through.
- Pour over beaten eggs and mix through, waiting for eggs to set.
- Turn off heat, then toss through rice, chives, tamari and salt and pepper, stirring until well combined.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
