Recently I was not in the mood to cook. Which is rare for me because I love cooking and find it relaxing. For whatever reason, I didn’t wanna do it, but also didn’t want to spend money on takeout, not to mention the fact that you rarely have any idea what’s actually in takeout. Vegetable oils? Most likely. Are they GMO? Most definitely. I didn’t want to deal with all that.
Luckily, I always keep cooked white rice on hand. I’ll make a few cups of it on a Sunday to eat throughout the week. Scott and I had both worked out earlier in the day and remained pretty low carb, so I knew adding some carbs in would be a good option for both of us. And if you’re wondering how white rice is a good option or considered a safe starch, or even paleo – read this article.
White rice is a great option if you don’t have blood sugar or gut issues. It’s an easily absorbable form of glucose, low in phytates and much easier to digest. Plus, if you eat it with a bunch of butter like I did, it lowers the rate at which you absorb the glucose so your blood sugar definitely won’t spike.
- 2 cups cooked white rice, or use Trader Joe’s brand of organic white rice that’s already cooked (in the frozen section)
- 2 tbsp butter
- 2 small carrots, peeled and diced
- 1/2 onion, diced
- 1/2 cup peas
- 1 garlic clove, minced
- 1 tbsp sesame oil (I like THIS brand)
- 3 tbsp coconut aminos (found HERE)
- 2 eggs, beaten
- optional: chicken, shrimp, pork, etc
- Melt 1 tbsp of butter over medium high heat.
- Add the carrots and onions and cook until soft. This only takes a few minutes.
- Add the garlic and stir for about 20 seconds.
- Add the peas and stir to combine. Remove the veggies from heat.
- Melt the other tbsp of butter and cook eggs.
- Then add everything in – the rice, veggies, sesame oil and coconut aminos.
- Heat everything through and serve.
So easy. Such a quick dinner for a weeknight. And you can add any protein you like.