White rice is lower in fiber than brown, making it easier to digest when your UC symptoms are acting up. Bonus: The dressing offers anti-inflammatory compounds from turmeric and ginger, plus probiotics from miso to help restore gut bacteria. Get the scoop on how we developed our UC Cooking Club recipes!
Total Time20 min
- 2 Tbsp. unseasoned rice vinegar
- 2 Tbsp. sesame oil (not toasted)
- 2 tsp. white miso paste
- ½ tsp. freshly grated ginger
- ¼ tsp. ground turmeric
- 2 Tbsp. vegetable oil
- 2 cups roughly chopped baby bok choy
- 1 cup matchstick carrots
- 2 ½ cups cooked white rice
- 2 Tbsp. lower-sodium soy sauce
- 3 large eggs, whisked
- 2 Tbsp. chopped fresh basil
Per serving: 324 calories; 18g fat; 3g saturated fat; 140mg cholesterol; 443mg sodium; 32g carbohydrate; 1g fiber; 9g protein; 2g sugar; 70mg calcium; 2mg iron; 94mg potassium
Step 1Prepare sauce by combining vinegar, sesame oil, miso, ginger, and turmeric in a small bowl; stir with a whisk. Set aside.
Step 2Heat vegetable oil in a large skillet over medium-high. Add bok choy and carrots; cook 5 minutes, stirring often, until softened. Stir in rice and soy sauce, and press rice down evenly in the skillet. Cook, undisturbed, until bottom of rice begins to crisp, about 3 minutes. Toss to combine.
Step 3Create a large opening in the center of the pan by pushing rice and vegetables to all sides. Pour in eggs and whisk constantly until eggs are scrambled, about 1 to 2 minutes. Toss eggs with rice mixture, and stir in basil.
Step 4Divide fried rice evenly between each of 4 plates. Drizzle Miso-Turmeric Vinaigrette over top.