This meal came together as I was cleaning the fridge before our most recent trip, in an attempt to use up all the leftovers. I usually cook a large pot of brown rice to accompany stews or stir-fries and quite often we end up with leftover rice I don’t know what to do with. Sometimes I turn it into homemade sushi, other times into a sweet porridge, but the result this time were SO good I felt bad about keeping it to myself. So I recreated the dish, writing down the recipe to share here with you.
The idea of mixing cumin and cinnamon into a rice dish comes from a meal I had at my friend’s house when I was a little kid. That was the day I fell in love with cumin! My mom actually never used it in her cooking so it was completely new to me. I vividly remember how excited I was and how I couldn’t shut up about how much I loved it both in front of my friend’s mom and when I got back home. I kept asking my mom if she had heard of that dish, but sadly the answer was no. To this day I haven’t been able to find a Persian cumin rice recipe on Google, as if it was just a family tradition. (If any of my Persian readers have heard of this dish, please do share!!!) Anyways, I know this dish is quite different from what I had back then–since I’m pretty sure that meal had ground beef and no veg–but it resulted in lots of oohs and aahs, which has made it a new staple in our home.
I love pairing this dish with pasture-raised eggs to make it more filling and balanced in terms of macronutrients. Eggs are a great source of complete protein and also offer omega-3 fatty acids, vitamin D, selenium, and choline, among many other vital nutrients. I also love serving raw sauerkraut on the side since fermented foods are one of the best sources of probiotics–aka good bacteria– that help strengthen the immune system and enhance digestion.
Hope you get to try and enjoy this meal as much as we did. If you do, don’t forget to comment below or tag me on Instagram or Facebook @nutriholist and let me know what you think.
Golden Cumin Fried Rice Bowl Recipe
- 4 teaspoons coconut oil
- 1 teaspoon cumin seeds
- 3 cups mushrooms, sliced or diced
- 3 carrots, shredded or diced
- 3 garlic cloves, grated or diced
- 1-inch ginger root, grated or diced
- 2 cups cooked brown rice
- 1 broccoli head, cut into florets
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 2 tablespoons organic tamari
- 1 tablespoon rice vinegar
- Black pepper and chili flakes, to taste
- 2 eggs
- Scallions, toasted nuts, etc. for topping (optional)
- Add half of the coconut oil to a large skillet over medium heat. Add the cumin seeds and stir for about 30 seconds to toast. Then add the mushrooms, carrots, garlic, and ginger and sauté for about 5-7 minutes until soft
- Stir in the cooked rice, broccoli, turmeric, cinnamon, tamari, and vinegar, and mix everything thoroughly to combine. Reduce heat to low, season with pepper (and sea salt if needed) and let it cook for another 3-4 minutes. Then remove from heat and divide between bowls
- Heat the skillet once more with the remaining oil. Crack eggs to fry and cook through. Serve on top of the rice with scallions, toasted nuts, sauerkraut, or other condiments of choice. Enjoy!