Made with brown rice, this fried rice has a lovely nutty texture. Although it may be Gwynnie’s recipe, I don’t think this alone will give you her long, lean toned body. But on the upside, it’s full of nutrients and tastes great too.
My version is slightly modified (she uses spring onions but I used red), and I added some cashews.
Here’s how to make it:
Ingredients:
225g kale, stems discarded
1 tablespoon olive oil
One red onion, chopped
2 cloves garlic, finely chopped
175g brown rice, cooked
1 1/2 tablespoons reduced salt soy sauce
sprinkle of cashew nuts
1. Cut the kale in half lengthways and then in half again. Slice into very thin strips. Steam for 7 minutes.
2. Heat the vegetable oil in a pan, add the onion and cook for around 5 minutes. Add garlic and cook for an extra 2 minutes.
3. Add the steamed kale and brown rice to the pan. Add the soy sauce and stir well. Cook for another 4-5 minutes.
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