Normally I avoid eating a lot of carbs, but I have a cold and lots of cough drops and orange juice were upsetting my stomach, so I decided to make brown rice to absorb some of the acid. This is one of my favorite fast recipes, if I have leftover brown rice or quinoa in the fridge. The two essential ingredients are brown rice (or quinoa) and grass-fed eggs. Depending on your mood, the other ingredients and flavors can be altered for an Asian, Korean, or Mexican twist. Before going nightshade free, I’ve made this with kimchi, soy sauce and scallions, and even leftover chili. Since, I have a ton of fresh Italian herbs that I can never finish from the farmer’s market, I thought I’d make an Italian version that’s nightshade free for an easy satisfying breakfast.
Italian Fried Rice
1 tbsp coconut oil
3 cups of brown rice
1/3 cup of fresh basil
1/8 cup of fresh rosemary
1/8 cup of fresh chives
2 grass-fed eggs
1 . Add coconut oil to pan
2. Add leftover rice, herbs and eggs.
3. Mix together until eggs are scrambled and rice is warmed.
3. Add salt and pepper to taste.
4. Garnish with chives.