Glistening Fried Rice

I am first to admit that I am simply not afraid of fat. I embrace it and think it leads to everything from brain health to slim & trim body weight. I find (as hard as I may try) if I eat mostly vegetables (which I do) then fat will be my main source of calories purely because vegetables are so low in calories that even a little fat will tip the proportions. But I don't mind if my salad dressing glistens and my steamy stir fry shines and a spoon or two of nut butter and lots of seeds get in there too; I am OK with it as long as it is from a good pure source.

So, this really great healthy fried rice designed as a heavier meal for the kids who come home "starving" after long school days glistens with a combo of olive oil, coconut oil and sesame oil. The brown rice was soaked and sprouted so it cooked a little faster. We started with a lot of cabbage, cruciferous and cancer fighting, strengthening and tasty. We shelled some English peas (my helpers kept eating them raw but we used what was left), we added some leftover chick peas, because, hey, I like to incorporate leftovers, especially when I do not have enough to make a dinner of them. I dumped everything into some olive oil and coconut oil with a touch of fresh garlic and ginger, which cooked on a low temperature, added soy sauce (watered down a little) and sesame oil (not heated to smoking temp but mixed in toward the end)...a dash of turmeric was stirred in at the end and fresh lemongrass and basil were at hand raw on the side...

This dish got a bunch of vegetables into the kids subtly and flavorfully with the added brain boosting fats to help with their homework.