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rice with vegetables, topped with a boiled egg cut in half, on a white plate

Arakan rice

Super filling, south-east Asian flavoured rice dish
Recommended:
mid and end of chemo cycle and also after the chemo treatments
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Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 1 portion

Ingredients
  

  • 1 banana shallot or any onion
  • 2 cloves garlic
  • 1 thumb size ginger, peeled
  • 1 tomato
  • 1 medium-size carrot, peeled and preferably organic
  • ½ yellow, red or orange bell pepper, preferably organic
  • a handful of frozen peas
  • 1 boiled (for 15 minutes) egg
  • ¼ cup of mixed brown and black rice
  • ½ lime
  • 5 anchovies in olive oil ideally from a glass jar, not a tin
  • 1 tsp tomato puree optional
  • 2 Tbsp extra virgin olive oil
  • a pinch of cayenne pepper- only when the treatments have ended

Instructions
 

  • Wash your vegetables thoroughly.
    Boil the water in a pan, add the rice and cook it on low heat until soft according to cooking instructions (usually for about 30-35 minutes) and drain once cooked.
    Transfer it into a bowl and chill until cold.
  • While the rice cooks, cut the carrot lengthwise in half, then each half lengthwise in half again and chop into thin pieces.
    Chop the pepper and tomatoes and finely chop the ginger and garlic.
  • Pour the olive oil into the wok and heat it up on medium-low heat for a minute. When it’s hot add the chopped shallots, stir well and cook for 2 minutes, stirring occasionally.
    Add the chopped carrots and pepper, stir well and cook for further 3-4 minutes.
  • Add the tomato puree, chopped ginger and garlic and anchovies. Stir again and cook for further 3 minutes.
    chopped vegetables, ginger, garlic, tomato puree and anchovies cooking in a pan
  • Add the chopped tomato, stir well again and cook, stirring occasionally, making sure it doesn’t burn. If the mixture is too dry, (depending on how juicy the tomato is) add a splash of cold water.
    If you cover it with a lid it will cook quicker.
    mixture sautéed chopped vegetables with fresh chopped tomatoes cooking in a pan
  • After about 5 minutes add the cooked rice together with frozen peas, stir and cook, stirring occasionally for further 3-4 minutes.
    sautéed vegetables with peas and rice cooking in a pan
  • Once cooked, squeeze the lime all over the rice, stir and top with the boiled egg.
    rice with vegetables, topped with a boiled egg cut in half, on a white plate

Notes

Lime and anchovies give this dish that south-east Asian flavour, make sure you don’t miss them.
If you find too many little bones in the anchovies you can chop them into small pieces.
Depending on how sensitive your stomach is, for even more added benefits, and if you like it spicy, you can top it with some extra chopped garlic and a sprinkle of cayenne pepper over it.
As the rice takes a long time to cook I always double the measure and cook 2 portions so that there’s some leftover rice for this dish for the day after.
Keyword delicious, easy, filling, gluten-free, nutritious, tasty