Looking for a Asian food dinner that’s real, healthy and delicious? I’ve got just the thing for you – kielbasa fried rice! Of course, it could be cooked with shrimp, beef, chicken or pork, but the kielbasa adds an amazing amount of flavor and body. Plus, it’s 100% real, no chemicals or artificial anything. Pure, delicious and healthy!
Ever since we went gluten-free, then went on the GAPS diet to all grain free, and now onto some grains and real food, my husband and I have really missed Chinese food and especially the ease of Chinese or Thai take-out. Of course, it never really was very good – all that MSG and rancid cooking oils and who knows what else was in it, but it was terribly convenient and filling.
So, I’ve been looking for Chinese or Asian recipes with real food ingredients that are easy and could be made within thirty minutes or so. One Sunday afternoon after church, the kids were super whiny and cranky, so we decided to put them in the double stroller and go for a walk. Our neighbor, Rimmel, saw us walking by and invited us in. Now, he and his family moved into our neighborhood almost a year ago and we are very excited as most of the people on our street are private, with grown kids who stick to themselves. But Rimmel and Elizabeth are super sweet, parents of two little ones, and are wanting to make friends.
So, we went in to hang out and Elizabeth was cooking fried rice. I had honestly never made it before and was surprised by how easy it is to make! Rimmel is actually from the Phillipines so she makes Asian dishes several times a week for him. She had already cooked the rice, and just added in sausage, chopped up carrots, peas, peppers and spices and sauteed it all together in sesame oil. Now, I can do that!
Essential Oils Add Tons of Body and Flavor and Therapeutic Properties!
The best part is, I got to use my prized essential oils to add a ton of body and flavor. Lemon is a must (read all about it here) – I added about 5 drops (so much easier than squeezing 20 lemons!), and had Marjoram on-hand. I just added 2 drops of it as it is pretty strong. Thyme, sage, basil, oregano, ginger, fennel, Citrus Fresh blend or even orange would be nice!
While the rice is cooking, I sauteed the bell peppers and onions first in my cast-iron skillet (where to buy). I only use cast-iron as anything with Teflon is carcinogenic. Stainless steel is also safe, but I like cast-iron better because it cooks the food evenly and conducts heat very well, plus my skillets are very well-seasoned now and are just like non-stick pans!
- 1½ cups of cooked organic brown rice
- 4 organic carrots, chopped (I use a food processor)
- 1 onion, diced (I use a food processor)
- 2 cups organic green peas (frozen is fine)
- 1 bell pepper, chopped (I use a food processor)
- 1 lb. kielbasa or other meat (free of nitrates, antibiotics and hormones)
- 4 eggs
- 2 tablespoons liquid aminos (the healthy version of soy sauce) (where to buy)
- 2 tablespoons virgin, raw coconut oil (where to buy) OR sesame seed oil (where to buy)
- Salt and pepper to taste
- ½ tablespoon organic ginger (dried or fresh)
- Essential oils – ginger (3 drops), lemon (4 drops), marjoram (2 drops) and thyme (2 drops)
- ½ tablespoon organic garlic powder or fresh minced garlic
- For traditional rice cooking, soak your rice the night (see note in post). Then, cook for two hours on low in a pot. Or, follow your package directions.
- Coat skillet with 2 tablespoons of oil of choice and turn onto medium heat.
- In a food processor, chop up the onion and bell pepper (or just use a knife, of course)
- Add to the skillet and cook until the onions are clear.
- Slice the sausage and add to the skillet.
- Cook until it browns (about 5-7 minutes).
- Add the eggs, peas, salt and pepper, liquid aminos, and powered spices and cook just until desired vegetable tenderness (you can really add in any veggie you like)
- Add the rice and cook for 5-7 minutes on a little bit higher heat to “fry” the rice.
- Add the essential oils and garlic (heat destroys their therapeutic properties).
- Serve and enjoy!
Traditional Cooking and Rice
Now, according to Nourishing Traditions (where to buy), a must-have real food cookbook, traditional societies soaked all their grains and legumes before eating as this breaks down the hard-to-digest proteins and gluten (if it’s wheat). So, I suggest cooking the rice the way the book suggests as we feel much less bloated and heavy when we cook our rice the traditional way.
All you have to do is follow your package suggests for water to rice ratio, and cook on the stove on low for two hours. Rice does not need to be soaked if you cook for two hours. Otherwise, you can soak it in a bowl overnight (or for 7-8 hours during the day) with 1 tablespoon of organic apple cider vinegar (where to buy) or whey (the liquid water that comes from making yogurt). Then, you only need to cook for 10 minutes or so!