Overcome Your Gut + Digestive Issues With Ancestral Nutrition
Ground Beef And Veggie Fried Rice
I find fried rice or veggies and rice to be a very comforting meal. It’s really easy on the digestion and the warmth of the meal feels soothing to my gut.
Growing up I had a vegetarian version of this meal all the time and it was one of my favorite dinners. In fact that recipe is the first one I ever posted on this site 4 years ago. Today however, I want to share with you an upgraded far more nutritious version of my childhood favorite meal.
For this recipe:
- I soak the rice overnight in water and a dash of apple cider vinegar to reduce the anti-nutrients and make it more digestible.
- I also include ground beef and it’s optional to include minced organs of your choice (liver and heart are a great option). This along with the eggs contribute protein and many bioavailable nutrients.
- I ditched the soy from my old recipe because the phytoestrogens in soy can negatively impact your hormonal health, thyroid health, and fertility!
- I also added kimchi which has a lot of probiotics (good bacteria) that are really good for your gut health. Plus it’s delicious!
Overall it’s a really delicious and nutritious meal, and I hope you enjoy it very much!
With love from my kitchen to yours,
Kayley
Ground Beef And Veggie Fried Rice Recipe:
AuthorKayley O'BrienBegin by cooking your rice. I recommend following the steps in the rice recipe I linked under the rice picture in this post. This recipe uses the bone broth in the ingredients list and water to cook the rice. Make sure to adjust the recipe so you get the right amount of rice.
Meanwhile chop up all your veggies. Then heat the fat in a pan over medium-high heat. Once hot, add onion, mushroom, bell pepper, broccolini, and carrots. Stir occasionally and cook till they are lightly browned and fork tender. Add more fat if the pan becomes too dry.
Then add the ground beef (and finely chopped organs is using), salt, pepper, and 5 Chinese spice and saute till only a little pink is left in the meat. Then add the eggs to the pan and stir to scramble them up. Cook till eggs are done (like in scrambled eggs) and add the rice. Stir well to mix everything evenly. Then serve with kimchi and enjoy!
Ingredients
Directions
Begin by cooking your rice. I recommend following the steps in the rice recipe I linked under the rice picture in this post. This recipe uses the bone broth in the ingredients list and water to cook the rice. Make sure to adjust the recipe so you get the right amount of rice.
Meanwhile chop up all your veggies. Then heat the fat in a pan over medium-high heat. Once hot, add onion, mushroom, bell pepper, broccolini, and carrots. Stir occasionally and cook till they are lightly browned and fork tender. Add more fat if the pan becomes too dry.
Then add the ground beef (and finely chopped organs is using), salt, pepper, and 5 Chinese spice and saute till only a little pink is left in the meat. Then add the eggs to the pan and stir to scramble them up. Cook till eggs are done (like in scrambled eggs) and add the rice. Stir well to mix everything evenly. Then serve with kimchi and enjoy!
Notes
Nutrition:
| Ingredient | Calories | Fat | Carbs | Protein |
| 3/4 cup dry white basmati rice (oz dry) | 480 | 1.5g | 108g | 9g |
| 6 Tbsp bone broth | 15.8 | 0.1g | 0.2g | 3.5g |
| 2 tsp bacon fat | 40 | 4.4g | 0g | 0g |
| 1/2 onion (3.7 oz) | 44 | 0.1g | 10.6g | 1g |
| 3 crimini mushrooms (3.5 oz) | 22 | 0.3g | 3.2g | 0.5g |
| 1/3 bell pepper (2.3 oz) | 13.7 | 0.2g | 3.2g | 0.5g |
| 2 pieces broccolini (2 oz) | 22.6 | 0g | 3.9g | 1.9g |
| 2 carrots (3.4 oz) | 32 | 0.2g | 7.6g | 0.6g |
| 1 lb ground beef (90/10) | 800 | 44.1g | 0g | 92.1g |
| 3 eggs | 210 | 15g | 0g | 18g |
| 3/4 cup kimchi (6.8 oz) | 30 | 0g | 6g | 0g |
| Total (serves 3) | 1,710.1 | 65.9g | 142.7g | 129.6g |
| 1 Serving | 570 | 22g | 47.6g | 43.2g |
Notes:
- Nutrition is based on the products I use. I provide a nutrition table so that you can quickly check to see if your food products match or so that you can easily calculate the nutrition for any changes you want to make to the recipe. I think this helps if you have very specific diet goals and/or fitness and/or health goals. I also wanted you to be able to see exactly where I get the numbers for my nutrition facts so that you can see that they are reliable and learn more about macro breakdowns of food.
- I only calculated half the fat because a lot of it sticks to the pan.
Works Cited
1. Nutritionix. Gladson. https://www.nutritionix.com/ Accessed 20 January 2021.
2. Calorie King. https://www.calorieking.com/ Accessed 20 January 2021.
3. Eat This Much. https://www.eatthismuch.com/ Accessed 20 January 2021.
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
