This is one of the most versatile dish that can be served for any meal. It provides the satisfying carbs and different nutrients and fiber from many vegetables. Turmeric and ginger provide the anti-inflammation benefits. The best of all is that you can make a large batch and refrigerate or freeze it in separate containers so that you can enjoy it over the course of a few days.
2 cups of organic Indian basmati rice
2 carrots: thinly sliced into about a half inch wide and a half inch long
a cup of cabbage cut into small pieces (about a half inch wide and a half inch long)
1 zucchini thinly sliced into about a half inch wide and a half inch long
1 scallion: chopped into small pieces
¼ cup of chopped cilantro
½ sweet or white onion: diced
2-3 teaspoons of turmeric powder or finely chopped fresh turmeric
2 teaspoons of finely chopped fresh ginger
3-4 tablespoons of organic canola oil or avocado oil
sea salt or pink salt
Optional: 2 eggs
Place rice in the rice cooker and put 4 cups of the water in the cooker. Cook the rice. (The ratio between rice and water is generally 1:2.)
If you choose to use eggs, beat the eggs and make the scrambles eggs with some oil and set on the side.
In a large pan or wok, heat up the oil on low to medium heat. Place onions and carrots in it and sauté it until carrots become soft and the onions are a bit translucent.
Add turmeric, ginger and cabbage into the pan and stir evenly until cabbage is soft.
Add zucchini into the pan and cook for about 2 minutes.
Now add the rice into the pan and coat it with the veggie. Season it with salt. Add more oil if needed.
Lastly add the cooked eggs, scallion and cilantro and mix evenly. Enjoy it!