Nutritious and Satisfying Salad with Vegetable-Packed Curry Fried Rice
The Viral Intermittent Fasting FMD Diet Plan, Day 4: A Nourishing Meal!
If you’ve successfully completed three days of intermittent fasting, Day 4 is the perfect time to rebalance your body with nutrient-rich meals! Starving yourself for extended periods can often lead to rebound weight gain. Achieve both deliciousness and health with this special recipe, packed with fresh vegetables and hearty brown rice, brought to you by ‘Sesang-ui Modeun Recipe, Man-gae Recipe’.
Curry Fried Rice Ingredients- 180g cooked brown rice
- 10g curry powder
- 30g button mushrooms
- 10g bell pepper or paprika
- 40g broccoli florets
- 30g tomato
- 30g bean sprouts
- 10g bok choy
- 50g cabbage
- 30g carrot
- 10g olive oil
Fresh Salad Ingredients- 100g cucumber
- 50g lettuce
- 20g carrot
- 15g walnuts
- 10g toasted almonds
- 20g cherry tomatoes
- 10g balsamic vinegar
- 10g olive oil
- 100g cucumber
- 50g lettuce
- 20g carrot
- 15g walnuts
- 10g toasted almonds
- 20g cherry tomatoes
- 10g balsamic vinegar
- 10g olive oil
Cooking Instructions
Step 1
First, prepare the vegetables for the fried rice by chopping them into bite-sized pieces. Slice the button mushrooms or cut them into quarters. Remove the seeds from the bell pepper (or paprika) and chop it finely. Separate the broccoli into florets, and cut the tomato into quarters. Wash the bok choy thoroughly and chop it into 2-3 cm lengths. Shred the cabbage and carrot.
Step 2
Heat 10g of olive oil in a preheated pan. Add the prepared button mushrooms, bell pepper, broccoli, cabbage, and carrot, and stir-fry over medium heat. Sauté until the vegetables are slightly softened and release a fragrant aroma.
Step 3
Once the vegetables are partially cooked, add 180g of cooked brown rice and 10g of curry powder. Stir well to coat every grain of rice with the curry powder, cooking until everything is evenly mixed and fragrant.
Step 4
Set the fried rice aside in a bowl or prepare a second pan. If using the same pan, briefly remove the fried rice and wipe the pan clean, or you can proceed without cleaning it if preferred. Add a little olive oil to the pan and quickly stir-fry the bean sprouts and quartered tomatoes over high heat to maintain their crispness. Arrange the stir-fried bean sprouts and tomatoes attractively on top of the fried rice to complete the dish.
Step 5
Now, let’s prepare the salad. Wash the cucumber thoroughly, peel if desired, and slice it into half-moons about 0.5cm thick, or cut into bite-sized pieces. Wash the lettuce, pat it completely dry, and tear it into bite-sized pieces. Thinly slice or julienne the carrot.
Step 6
In a small bowl, combine 10g of olive oil and 10g of balsamic vinegar. Whisk them together to create a delicious salad dressing. For a touch of sweetness, you can add a little honey, or season with salt and pepper to taste.
Step 7
Arrange the prepared lettuce, cucumber, and carrot attractively in a large salad bowl. Sprinkle generously with crunchy walnuts and toasted almonds. Add the cherry tomatoes for a burst of color. Finally, drizzle the prepared balsamic dressing evenly over the salad. Enjoy your healthy and delicious salad that’s packed with flavor and nutrients!
