Perfect running fuel!
Simple healthy home-cooked goodness
Two ideas to try in the kitchen, using Old El Paso Stand ‘N’ Stuff Tacos.
I’m a big advocate of eating what you want. My idea of a healthy balanced life involves pizza just as it involves running and the gym, and for a sustainable lifestyle, I really do think it’s the only way to be. Ed and I do eat out and travel a lot, but we strive to balance it by cooking healthy meals when we’re at home — ones that are as filling as they are delicious, and good value wherever possible. Time is the real thing we’re lacking at the moment with a million and one things going on at once, so whilst it’s tempting to head to the Co-op and buy a quick pizza or hit up Deliveroo for a takeout, I’m really keen for us not to do that. My answer to healthy + cheap + quick + delicious? Healthy fried rice! Seriously, it’s super quick, it’s low-carb, it's a tiny amount of fat, it’s cheap and easy, and it’s as delicious as takeout.
Now I'm no chef but here's an outline on how to go about making it for yourself...
I use half white rice, half cauliflower rice. You could use all cauliflower rice though I fear the consistency could be a little sloppy. Alternatively, brown rice. Cook the rice first separately, and grate the head of a whole cauliflower into a wok with a little dash oil. Chop carrots into small pieces and defrost a bunch of peas — as many or as few as you fancy really. I like a lot as it bumps up the portion size and we like full plates!
Wash and cut a couple of spring onions, then add them, the peas and the carrots to the rice/cauliflower. Keep mixing and tossing as you would with normal fried rice or else it will all stick to the bottom as the wok gets hot.
Seasoning wise, I use just three ingredients: soy sauce, ginger and Chinese Five Spice- the latter being the secret ingredient to that delicious, authentic taste. Add a hefty dash/sprinkling of each as you fry and toss, adding more to taste as you go.
When the carrots are cooked, make a volcano like shape in the pan whilst it’s still on the heat. Whisk two eggs and pour them into the volcano-like hole. When they start to cook, mix them into the rest of the rice to give the scrambled-style eggs you get in regular fried rice.
Add a little more soy and Chinese Five Spice to taste if it needs it, before adding prawns to finish. Once they’re mixed in and warm, you’re ready to serve. And voila — healthy, low-carb, full of veg fried rice, that's as satisfying as takeout only so much less greasy.
It doesn’t necessarily need it but if you have it, you can easily add chicken. I defrosted and sliced a chicken breast for Ed, marinated it in soy and garlic and fried it in coconut oil before serving on top. Sesame seeds are the one final I’d sprinkle over the top but I didn’t have them for this.
A healthy, meat free take on corned beef hash, and the perfect new brunch dish to try at home.