Brown jasmine rice, edamame and vegetables pan fried to perfection!
The one thing I don’t like about brown rice is how long it takes to cook! I don’t have an instant pot so it can take up to an hour if I want to make a dinner with brown rice. Who has that kind of time?? My answer: brown jasmine rice! Cooks in 20 minutes and has all the delicious flavor as well as many of the health benefits of brown rice.
Speaking of health benefits, a study I read looked at the phenolic compounds of rice. I wrote about phenolic compounds in my Pomegranate Dressing post here. Consuming foods high in phenolic compounds offers many benefits, “such as anti-allergenic, anti-artherogenic, anti-microbial, antioxidant, antithrombotic, cardioprotective and vasodilatory effect” (Vichapong 1325). The whole purpose of this study was to, “[develop] an analytical method for the determination of phenolic compounds and their antioxidant activities in rice” (Vichapong 1326). Brown jasmine rice is just one of the rice samples studied. One of their results was that “pigment rice had a higher antioxidant activity than non-pigment rice” (Vichapong 1329). Something to think about the next time you have a rice decision to make :)
Cooking the rice prior and prepping all your veggies makes this recipe come together really fast! It also works with fresh or frozen pineapple so you can make this dish all year long. And feel free to change up the vegetables and add scrambled egg, chicken, or whatever added protein you prefer!
½ cup brown jasmine rice
1 Tbsp olive oil
1 small shallot
3 cloves garlic
1 red pepper
Small head broccoli
1 cup pineapple
1 cup edamame
1 Tbsp soy sauce
1 Tbsp chili paste
1 Tbsp curry powder
Salt and pepper
Lime wedge and green onions for garnish
1. For the best fried rice, cook jasmine rice according to package instructions a couple days before. If you don’t have time for that, cook the rice day of and lay out on a baking sheet so it can dry as much as possible.
2. Cook the edamame to package instructions. While it is cooking, chop the vegetables. Dice shallot, mince garlic and set aside. Dice the pepper and chop the broccoli in small flourets and set aside in a separate bowl from the shallot and garlic. Chop pineapple into small pieces.
3. Prepare the sauce by mixing soy sauce and chili paste and curry powder in a small bowl and whisk, set aside.
4. Add olive oil to a non-stick skillet on medium heat. Add shallot and garlic and sautee for 3-5 minutes, until the shallot is translucent. Add peppers, and broccoli with tsp of salt and sautee for 5 minutes. Finally add the edamame, pineapple and rice with sauce. Mix everything together fully and then press down into the pan to get maximum crispy bits.
5. Allow to sit untouched for 3-5 minutes and then mix and press again. Leave for another 3-5 minutes. Serve with a squeeze of lime juice, green onions and salt and pepper to taste.
Vichapong, J., Sookserm, M., Srijesdaruk, V., Swatsitang, P., Srijaranai, S. “High Performance Liquid Chromatographic Analysis of Phenolic Compounds and their Antioxidant Activities in Rice Varieties.” Food Science and Technology, vol. 43, no. 9, 2010, pp. 1325-1330.
Author: Lucy Lafranchise
Photographer: Jack Klipfel