All Vimer­gy sup­ple­ments at a glance:

All Vimer­gy sup­ple­ments at a glance:

Fried rice with “egg”

Lovers of the tas­te of egg will get their money’s worth here as kala namak or black salt imi­ta­tes the tas­te well. A simp­le and fil­ling dish that can be easi­ly pre­pared with lef­to­ver rice. 

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Ingre­di­ents for 3–4 servings:


Place a lar­ge non­stick cera­mic skil­let over medi­um-high heat. Add the oni­on and cook until soft and brow­ned, 3–5 minu­tes. If neces­sa­ry, add a litt­le water to pre­vent sticking.

Add the gar­lic, gin­ger and car­rot to the pan. Cook for 2–3 minu­tes, then add the pota­to flakes, turm­e­ric, black salt (if using) and water. Cook, stir­ring fre­quent­ly, for 3–4 minu­tes or until the pota­to flakes resem­ble scram­bled eggs. Add brown rice, qui­noa or cau­li­flower rice, peas, and coco­nut ami­nos (if using) to skil­let and cook over high heat, stir­ring fre­quent­ly, until light­ly brow­ned, 3–4 minu­tes. Stir in the spring oni­ons and remo­ve from the heat.

Bon appe­tit!


Pho­tos: Maar­ja Urb

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