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Your replacement takeaway recipe

Are you thinking of ordering a takeaway tonight or over the weekend as a treat? More often than not we usually end up feeling guilty and think why did I eat that? Well, Jennifer Moore’s Healthy Fried Rice not only satisfies your takeaway craving but it is super easy to make and won’t leave you feeling guilty or greasy, just with a feel-good glow and leftovers for the next day. Once you have made this once, we are sure you will be making it regularly.


1 cup brown rice

• 1 Tablespoon coconut or olive oil

• 2 cloves garlic, minced

• 1-inch piece of ginger, peeled and grated

• 1 yellow onion, minced small

• 1 cup frozen peas

• 1 carrot, chopped small

• 1 small head of broccoli, cut into florets- about 2 cups worth chopped

• 1⁄2 cup of mushrooms, sliced thin

• 1.5 Tablespoons tamari/soy sauce

• 2-3 teaspoons sesame oil

• 2 spring onions/scallions sliced thin

sea salt

• black pepper

• 2 eggs – scrambled, fried or poached


• chili flakes or hot sauce


• Cook brown rice. Place 1 cup of brown rice, 2 cups water, 1/4 teaspoon sea salt in a pot. Bring water to a boil, once boiling, cover and reduce to a simmer. Cook until all the water is absorbed, 20-25 minutes. Do not stir your rice. This will make it sticky. Remove from heat and let sit covered for 5 minutes.

• In a large frying pan, add 2 inches water. Bring it to a simmer, so that the water is bubbling. Add the broccoli and gently simmer for 2 minutes. After 2 minutes, remove from the water and rinse under cold water to stop the cooking. You could also do this step the night before. Once the broccoli is cooked, set aside.

• Heat coconut oil in a large frying pan. Add the garlic, ginger, onions and carrot and fry for a few minutes until carrot is soft and onion is translucent. Add the sliced mushrooms and peas. Cook until the mushrooms are soft and the peas have thawed, about 3 minutes. Add the broccoli to the pan to reheat for 1 minute.

• Next, add 3 cups brown rice to the pan, cook until rice is heated through. Mixing well with the other vegetables. If you like chili flakes, add them now too.

• Meanwhile, in a separate pan, make a fried, poached or scrambled egg if you want to put on top of your rice. Set egg aside once cooked.

• Once rice is warm, add tamari and sesame oil. Taste. Add more as needed. Remember, you can always add more, but you can’t take it out.

• To serve, place half of the fried rice in a bowl, top with your egg and spring onions. Top with hot sauce too, if you’re a fan like Tabasco or Siracha.

• Eat with chopsticks for extra fun and to make you slow down.

• You can save leftovers in the refrigerator and reheat the following day.