Thai Basil Chicken and Shrimp Fried Rice

Now you don't have to stop by the Chinese takeout place to get some good stir-fry. This recipe is a delicious and healthy alternative to restaurant food, because it's homemade and you know all the ingredients that go into it (however I'm not implying that Chinese restaurants use unsavory ingredients). It has no MSG and with all the flavors going on it is really good!!

This stir-fry recipe does not need a wok to prepare it. A regular 12-inch Sauté pan will work fine. Fish sauce is considered ketchup in the world of Thai cooking and it is crucial for the Thai flavor. If you like some spicy kick to your stir-fry you can add some Thai hot pepper crushed into small pieces, or use finely minced 1/2 teaspoon red pepper flakes. Only add either ingredient if you like your rice hot.

If at all possible try to purchase Organic coconut oil for this recipe. I think it makes a big difference and adds unique flavor to the dish. Coconut oil is a heart healthy food and has many health benefits according to Dr. Oz, such as lowering chloresterol, improving thyroid function, improves insulin use within the body (which helps blood sugar levels), helps ward off fungus, viruses and chadia. It also helps build up resistence towards viruses and bacteria that cause illness.

It is also great for hair and skin care. It can be used topically, and as a conditioner it can help regrowth of hair. By messaging your scalp with coconut oil on a regular basis you can be free of dandruff, even if your scalp is chronically dry.

Mung bean sprouts are a staple in India, Africa, and South America. One cup has only 31 calories and contains Vitamins C, K, and minerals Manganese and Copper. Vitamin K helps with healthy blood clotting and nourishes bone tissue.

There has been little analysis of the nutrient content of these vegetables (except for mung beans and alfalfa). However, these both contain some protein, and small amounts of iron, zinc, carotenes, folate, and vitamin C.

Soak one part seeds in at least three parts water in a wide mouthed jar for up to 12 hours. After soaking, drain the seeds, keep them warm, and rinse them twice a day. They will sprout within three to five days, depending on which variety they are from. Eat as soon as possible after sprouting.

Bean Sprouts are very low in calories and a source of nutrients such as vitamin C, protein, calcium, and folate. Many of the sprouted seeds are from the mung bean. Other sprouts you may see in grocery stores are alfalfa, azuki, lentils, and peas. Dried beans contain no vitamin C but once they are sprouted by using water, they contain a good amount of the vitamin. They are also a good source of protein and calcium, and are rich in folate (the vitamin important for healthy blood and essential for a healthy fetus in pregnant women).

The benefits of eating sprouts are recognized by doctors in the East, who often prescribe sprouting vegetables as a remedy for swellings and lumps, depression, and stress that are caused by a disorder of the liver. Sprouting alfalfa seeds are the most commonly prescribed. They are thought to improve the appetite and increase urinary output, making them a good source for cleansing the body and for helping to decrease water retention. Sprouting vegetables are also used in the East to treat gastric ulcers and to cure people of addictions.