Healthy alternatives

 

One of the biggest challenges during the pandemic has been eating well. If you follow me on Facebook or Instagram, you'll know I'm baking up a storm - mostly cakes, mostly as elaborate as possible. I give away as much of it as I can, but still, most weeks we're eating cake.

I've been trying to balance that with entrees that are as healthy and delicious as possible. This recipe's one of my favourites. Although we aren't a vegan or vegetarian household, we eat a lot of plant-based meals. I find that I'm often drawn to vegetarian recipes, not just because they're so healthy, but because the flavours are so inspired.

This recipe for Coconut Fried Rice with Edamame is a perfect example of food that's delicious and healthy, with a flavour that really stands out. It's so good, I could eat it for dessert too!

Coconut Fried Rice with Edamame

From Love Real Food, by Kathryne Taylor

You can change the recipe to use up any leftovers, using thinly sliced broccoli, chopped zucchini or yellow squash, shredded Brussels sprouts or cabbage, instead of the carrots and bell pepper.

 

1 1/2 cups frozen shelled edamame, thawed and drained

2 Tbsp avocado or coconut oil

1 cup finely chopped carrot

1 red bell pepper, finely chopped

1 cup thinly sliced green onions (about 1 medium bunch)

3 large cloves garlic, minced

1 cup unsweetened coconut flakes

3 cups cold cooked brown rice (make this from 1 cup raw rice, or less)

2 Tbsp soy sauce

1 Tbsp lime juice

1 lime, cut into wedges, for serving

 

Before you get started, be sure all your ingredients are prepared and ready to go. Put the edamame in a medium bowl and keep it near the stove.

 

Warm a large skillet over medium heat. Add 1 Tbsp of the oil, and swirl the pan to coat. Add the carrots and red pepper and cook until tender, stirring often, about 5 to 8 minutes.

 

Add green onions and garlic and cook until fragrant, stirring constantly, about 30 seconds. Carefully transfer the contents of the pan to the bowl of edamame.

 

Add the remaining 1 Tbsp oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.

 

Pour the contents of the bowl back into the pan. Add the soy sauce and stir to combine and cook just until all the ingredients are warmed through.

 

Remove the pan from the heat and drizzle the lime juice over the dish. Promptly spoon the fried rice into individual bowls, garnishing with a wedge of lime. Serve with soy sauce on the side.