Fried rice with Mint and Arugula

I love to mix rice, spelt berries or quinoa with lettuce of any kind to keep the raw food part high. This recipe is also amazing when served as a salad the next day. In this case, I use more fresh arugula, spinach, lettuce, kale… and combine it with the leftover fried rice, some drizzle of olive oil on top and I am ready to go.

Fried rice with Mint and Arugula

Prep time: 10Cook time: 40Total time: 50
Serves: 2


  • 2 tbsp. sunflower oil
  • ½ onion, peeled and diced
  • 2 big carrots, finely sliced
  • 50 g (12.3 oz.) brown basmati rice
  • 600 g water
  • 1 tbsp. vegetable stock
  • 2 tbsp. Barberries
  • 1 tsp. honey
  • 1 tsp. za’atar (mix of thyme, sesame seeds, sumach)
  • Pinch of chili flakes
  • Pepper
  • salt


  • 40 g (1.4 oz.) arugula
  • 10 (0.4 oz.) leaves of mint
  • 100 g (3.5 oz.) cashew roasted


  1. FRIED RICE: In a big pot heat sunflower oil. Add onions and carrots and sauté for 10 min over medium heat.
  2. Add brown basmati rice and stir well. Add water, vegetable stock, honey, barberries, chili flakes and season with za’atar, salt and pepper. Bring the water to a boil, then reduce the heat and keep it covered over low heat for approx. 40 min. The rice will soak all the water.
  3. ALSO: When the rice is well done, add cashews and serve with some mint and arugula on top.


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