Carb Fix {Healthy Fried Rice}

In the interest of transparency, my carb fix of choice is not rice.  Not even close.  Who wants rice when you can have a giant, buttery, honey-drenched buttermilk biscuit.  Not into biscuits?  I dare you to tempt someone with rice in one hand and a fresh hot-out-of-the-oven rosemary wheat roll in the other.  Roll – 1; Rice – O.  Over the years, I have decreased my carb and bread intake quite drastically.  Everything in moderation.  But today…today called for some carbs!

{Healthy Fried Rice}

1 1/2 c organic basmati brown rice

2 c organic chicken broth

1 c water

2 T olive oil

1 c organic corn

1 c broccoli, chopped

2 eggs, scrambled

1 T chopped green onion

1 T chopped cilantro

1 clove garlic, minced

1/3 c low sodium tamari (gluten-free soy sauce)

In medium sauce pan, combine the water, chicken stock, and rice.  Bring to a boil, and reduce heat to medium.  Cook for 25-30 minutes, or until rice is done.

When the rice is almost done, add olive oil to a large wok or skillet on medium high heat.  Add garlic and saute until brown.  Add the finished rice, scrambled eggs, chopped broccoli, corn (I would have used carrots, but I didn’t have any on hand), cilantro, onion, and tamari sauce.  Stir all ingredients until evenly coated.

Line a bowl or plate with fresh Boston bibb lettuce.  Add rice and eat!  Wrapping your carbs in lettuce makes them less carb-y, right?  I’ll take my biscuits sans lettuce, thank you very much.


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