Serves: 2-3 | Prep time: 10 min | Cook time: 10 minutes
Ingredients
- 2 cups cooked and cooled brown rice (or white/jasmine rice)
- 2 tbsp Sol Turmeric Superghee
- ½ tsp cumin seeds (or ground cumin)
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1 thumb-sized piece of ginger, grated
- 1 carrot, finely chopped
- 1 zucchini, diced
- 1/2 cup mushrooms, diced
- ½ cup peas (fresh or frozen)
- 2 tbsp tamari
- 1/2 tbsp sesame oil
- 1 tsp ground turmeric
- Juice of ½ lime
- Salt and pepper, to taste
- Fresh coriander or spring onions, to garnish
Directions
Prep your rice: Ideally, use leftover rice or make it earlier and cool completely. This prevents mushiness.
Heat the ghee in a large pan or wok over medium heat.
Add cumin seeds, let them sizzle, then toss in the onion, garlic, and ginger. Sauté for 1–2 minutes until fragrant.
Stir in the carrot, zucchini, mushrooms, and peas. Cook for 5–7 minutes, stirring occasionally, until tender.
Sprinkle in the turmeric, then add the rice, breaking up any clumps.
Drizzle with tamari and sesame oil. Mix well and cook for another 3–4 minutes until everything is well coated and warmed through.
Squeeze in the lime juice, taste and adjust salt/pepper.
Serve hot, garnished with fresh coriander or spring onions.
Enjoy!