Persian Style Fried Rice – Gut Friendly

This dish is definitely one of my favourites. If you’re looking for an anti-inflammatory dish (thanks to turmeric), that is super gut friendly, has a bit of spice yet earthy taste to it, then this is for you.

As I intermittent fast until 12pm and train weights in the evenings, my meal at night tend to be one of my biggest ones of the day. (Yes, you can have carbs after 6pm and yes you can eat big meals in the evenings – as long as you have balanced out your meals throughout your day). So more carbs are saved in the evenings for me, post workout.

There are 2 ways of making this dish, I removed and added a few ingredients to suit what my gut can handle.

For instance, I can’t consume onion or garlic, so if you know you cannot, then simply do not add it in! There are plenty more flavours to be satisfied with already. I also used zucchini instead of broccoli. So you can pick and choose what you can handle.



This recipe serves 2-3. So adjust according to preferences.


  • 2 free range/ organic chicken breasts
  • 6 egg whites (if you want to add yolk then only use 3 eggs)
  • 2 teaspoons coconut oil
  • 1-2 teaspoons cumin seeds (ground is optional)
  • 4 cups mushrooms, sliced or diced
  • 3 carrots, shredded or diced, OR a 1 cup of carrot slaw
  • Handful of fresh bean sprouts
  • 2 cloves garlic (optional)
  • 2-inch ginger root, grated or diced
  • 3-4 cups cooked brown rice
  • 2 large zucchinis, cut into cubes
  • 1-2 teaspoons turmeric
  • 1 teaspoon cinnamon
  • 1-2 tablespoons rice vinegar
  • 10ml lemon infused oil
  • Black pepper, Pink Himalayan Salt and Cheyenne Pepper, to taste
  • Sesame seeds to top


  1. Add coconut oil to grill pan and on a low heat cook the chicken breasts (ensuring you cook on both sides). Season with turmeric, pink himalayan salt, and pepper.
  2. In another large pan or wok, add coconut oil over medium heat. If using onion, add to pan with cumin seeds and mix for 30 seconds. Then add the zucchini, ginger, garlic, carrots or slaw and sauté to get some colour throughout.
  3. Stir in the cooked rice, mushroom, turmeric, cinnamon and vinegar, and mix everything thoroughly to combine. Reduce heat to low, to then add in egg whites and stir though.
  4. Season with pepper, pink Himalayan salt, Cheyenne pepper and lemon infused oil and allow it cook for another 3-4 minutes. Then remove from heat and divide between bowls.
  5. After chicken breasts have cooked through, thinly slice and top your dish with the chicken and sesame seeds.

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