Lunch: Basil Fried Rice with Quail Eggs, Green Papaya Slaw and Thai Sausage

This recipe includes superfoods such as:

Lemon, Nuts, Basil

Health benefits of Basil Fried Rice with Quail Eggs, Green Papaya Slaw and Thai Sausage

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 3/4 cups (12-ounces) Thai jasmine rice
1 stalk lemongrass, smashed and cut in large pieces
1 shallot, peeled
1 kaffir lime leaf
1 clove garlic, peeled
2 tablespoons vegetable oil
2 teaspoons finely grated fresh ginger
1 tablespoon finely chopped shallot
2 tablespoons soy sauce
1 tablespoon Thai fish sauce
4 Thai basil leaves, torn
3 fresh mint leaves, torn
3 sprigs fresh cilantro, roughly chopped
Juice of 1 lime
Green Papaya Slaw, recipe follows
To serve
Olive oil, for frying
12 links Thai sausage
6 quail eggs
Harissa sauce, for garnish
1/3 cup salted peanuts, chopped
Green Papaya Slaw
1/2 tablespoon sugar
1 clove garlic, finely minced
Juice of 2 limes
1 tablespoon fish sauce
1 green papaya, peeled and julienned
3 fresh scallions, thinly sliced
5 sprigs fresh cilantro, leaves picked and sliced
1/2 tablespoon minced mild red or green chile

Instructions

Cook the rice in a 4-quart saucepan of boiling salted water with the lemongrass, shallot, kaffir lime leaf, and garlic, stirring occasionally, until tender, about 10 to 15 minutes. Drain the rice and discard the lemongrass, shallot, lime leaf, and garlic.
Heat the vegetable oil in a large skillet over medium high heat. Add the ginger and shallot. Cook, stirring frequently, until the mixture is translucent. Add the cooked rice, soy sauce, fish sauce, Thai basil, mint leaves, and cilantro and toss until well combined. Add the lime juice and adjust the seasoning, if necessary.
In a large skillet or on a plancha (griddle) on high heat, sear the sausage in olive oil on all sides until cooked through.
Heat a nonstick skillet over high heat and add enough oil to thinly coat the bottom of the pan. Cook the quail eggs sunny side up.
For each serving, spoon basil fried rice onto the bottom of 6 warm plates and slide a quail egg on top. Place a spoonful of green papaya slaw on the side and arrange two sausages on top. Garnish the plate with a few drops of harissa sauce and a sprinkle of peanuts, and serve hot.
In a small pot, combine the sugar, garlic, lime juice, and fish sauce and simmer until the sugar is dissolved. Let the mixture cool completely.
In a nonreactive bowl, combine the papaya, scallion, cilantro, chile, and lime juice mixture. Toss to combine the ingredients and refrigerate, covered, for at least one day before serving.

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