Goddess' Vegan Filipino Garlic Fried Rice

 This is based (very roughly) on the fried rice I grew up with.

when I say 'garlic', I mean it.

It is also mung cleanse friendly, gluten free, and vegan.  When I say 'garlic fried rice', I mean GARLIC fried rice.  I generally use about a head (because I love it).

The basic recipe for my Garlic Fried Rice is as follows:



about 2-3 c cooked rice or as much as you want to eat.

garlic- I used a head, it's up to you. Peel and squish with a mortar and pestle or side of knife or rock, then chop

Onions, chopped

any veggies u want, chopped (I used mushrooms, carrots, edamame last time)

Safflower oil

Soy sauce, garlic powder, salt, black pepper, sriracha

(if not vegan, beat one or 2 eggs in a bowl)

heat oil in pan, I tend to use a bit more than normal because I like fat. throw in garlic and onions, saute til golden careful not to burn it. throw in veggies, saute.

If your rice is cold, dump it into a bowl and add 1/2 c water or so and soy sauce, garlic powder, sriracha to taste. Mash it with a fork to mix it all up.

Dump the rice into the frying veggies and oil and saute til the rice is soft and water steams it. Taste and adjust seasoning. At the end, if you want eggs in it, toss beaten egg and mix up til cooked and coated, but it's just as good without it.

Mung Cleanse Recipe Tweak 1: Southern Style Mung Beans and Rice

The mung bean and rice cleanse that I am currently on is delicious, but I sometimes get really bored with the same old spice combos.  Here is a recipe for mung beans and rice in a Southern/Soul Food style.  It's delicious, vegan, and incredibly satisfying.

Southern style Mung Beans and Rice

1 c dried whole mung beans, soaked for a few hours and rinsed

1 large onion, chopped fine

8 garlic cloves, chopped fine

handful of baby carrots, chopped fine

2 handfuls of collard greens

4 or more cups water

thyme, hot pepper, salt, pepper, garlic powder, cajun spices, etc to taste

Sriracha or Hot sauce

LIQUID SMOKE to fake out the smoked bacon flavor for people who dont eat pork (like me)

Vinegar, to taste (about 1/4 c) I used coconut vinegar

1/4 c sugar or agave or some sweetener

a couple spoons instant chicken or veggie boullion powder

Olive or safflower oil

Fry all veggies in oil, then add water and mung beans. Bring to boil, then turn to med-low or so and cook 1 hour til soft. Add rest of spices and smoke to taste-- add more water as needed-- bring again to boil and let simmer for a couple of hours. Serve over white rice.

Of Mung Cleanses and Other Tortures

Today I am officially on Day 37 of the Mung and Rice Cleanse. 

Of all the diets and eating programs I've been on, this thing's been the LEAST torturous of any of them!

This cleanse is based on the Ayurvedic cleanses that have been in practice for over 4 thousand years.  It's basically a gluten-free, vegetarian mono-diet.  

After quitting smoking last September, I found myself with over 25 lbs of weight that I needed to lose.  I've lost about 15 lbs this month on it.  It's been *very* easy to do and is absolutely delicious (especially if you're fond of Indian food).  I probably would've lost more, but I've been a bit lax about exercising. 

Unlike other detox cleanses (like the Master Cleanse), you can eat as much as you want and actually function in everyday life, which is a plus if you're busy with family and life.

I am actually contemplating another ten day Master Cleanse, then easing back into this mung bean cleanse afterward. 


Here's a link for those who wish to try it:

http://www.yogamurrieta.com/node/347