Let's see... You want to eat healthy yet palatable. And you are in search of a good recipe, then you have made it to the right place! I was also in pursuit of such a dish when one fine day I bought brown rice and I had no clue what to make with it. I knew it was a healthy alternative to white rice. Brown rice is food often associated with healthy eating. Brown rice only has the hull (a hard protective covering) removed, leaving the nutrient-packed bran and germ. As a result, brown rice retains the nutrients that white rice lacks such as vitamins, minerals, and antioxidants. 

During my preggy days, I was diagnosed with gestational diabetes at the last trimester, so I was asked to eat Chapatis, brown rice etc. I had never tried brown rice before that, so that's how I happened to experiment using brown rice, and not that I was/am on a diet. Never. 😄 It also doesn't mean consuming this in large amounts will do any good to you. Know your limits and have a small portion if you are on a diet. 😊 I read it is also good for weight loss. So I thought it would definitely benefit you guys, who trying to stick to dieting.

I have used soy sauce, which is debatable if it is healthy or not. I believe using it sparingly won't be a pain. Like most foods, soy sauce can be enjoyed in moderation as part of a healthy diet. Also, I used Maggi cube for the chicken flavor in the rice. You may totally omit that. You can definitely skip the step, but the stock enhances the flavor of the rice. I did not have fresh chicken broth in hand, so I used the stock cube instead. Also the sriracha sauce, may not be healthy, please omit the step if you don't want it. 😊 Do try and let me know in the comments below how you liked the change. You won't believe, but my 2 year old loves my brown rice. Alhamdulillah.💓

Let's get cooking!

• Olive Oil
• 1½ cups Brown Basmati Rice (day old rice is the best)
• 3¾ cups water, If using freshly made chicken stock/broth use half the amount water and half the amount chicken stock, healthier and tastier alternative
• 1 small Onion, chopped finely
• 2 Garlic Cloves, minced
• 10 French Beans, Julienned
• 1  small Carrot, Chopped
• 10 Button Mushrooms, Chopped 
• ½ Cup Frozen Corn/Peas
• 1 Maggi Cube, Optional
• 1 Tablespoon Brown Sugar
• 2 tbsp Soy Sauce
• 2 Tablespoon Sriracha Sauce, Completely Optional
• 200 gms Chicken Breast, cut into strips
• Salt to taste
• Freshly ground Black Pepper Powder
• ½ teaspoon Red Chili Flakes
• 3 Eggs scrambled with salt and pepper

1. Marinate the chicken with 1 minced garlic clove, salt, and pepper.
   
2. Cook the rice in the water and add salt if required. Once the water comes to a boil close the lid and put the flame on low and let it get done, takes about 15 - 20 minutes. Do not open the lid in between.
   
3. Sautee onions with some olive oil till translucent, add the garlic and saute till raw smell disappears.
   
   
   
   
   
   
   
4. Now add the beans and carrot, use the Maggi cube once the veggies are done.
5. Sautee the mushrooms till the mushrooms sweats and the water dries up. Put in the corn.
   
   
   
   
   
   
   
   
   
   
6. Add in 1 tbsp of light soy sauce, the brown sugar and sriracha sauce and let it saute for a minute.
7. Transfer the veg mix to a bowl.
   
   
   
   
8. Now saute the marinated chicken strips in a dash of olive oil for about 4 minutes.
   
   
   
   
9. Scramble the eggs and keep aside.
   
   
   
   
10. Sautee the rice in olive oil, add the red chili flakes, dark soy sauce, and black pepper.
    
    
    
    
    
    
    
11. Mix in the eggs and veggies and mix well. Close the lid and let the flavors infuse with each other on a medium flame for 2 minutes.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡