Even a family on food stamps can typically afford it, as it’s one of the most budget friendly as well as nutritious foods on the planet.
Natto is a form of fermented soybean that, at least in my local area, is only available at Asian supermarkets in the frozen section.
You will be surprised at how such a little container goes a very long way!
Including natto with a simple and very cheap meal of fried rice turns the meal into a powerhouse of nutrition in the form of vitamin K2, the elusive Activator X written about by Dr. Weston A. Price. He found via years of research that this frequently overlooked nutrient is the secret sauce responsible in large part for the vibrant health of Traditional Societies.
Natto is rich in Vitamin K2 which supercharges mineral absorption in the body and boosts the effectiveness of the other fat soluble vitamins, most notably A and D.
Natto Fried Rice
The problem with natto is that the smell, taste and texture can be quite challenging to get used to. Hiding it in a dish of fried rice is therefore the best way to go to successfully include it in the diet on a frequent basis.
The following recipe for natto fried rice is a modification of the one found in the book Vitamin K2 and the Calcium Paradox by Dr. Kate Rheaume-Bleue, Bsc., ND. Without a doubt, it is one of the best books I’ve read on this subject.
Please note that you cannot substitute tempeh or tofu for the natto. The fermentation of natto is what produces the high amounts of Vitamin K2 (in the form of MK7). Other forms of soybeans do not contain this nutrient in such large amounts if at all.
Natto Fried Rice Recipe
Easy recipe for natto fried rice that is a highly nutritious as well as an extremely low cost meal that will supply elusive and critical nutrients to your diet.
In a bowl, stir natto briefly to thicken. Mix in beaten eggs.
Add 2 TBL coconut oil to a frypan and coat the surface evenly. Mix in sesame oil, turn the burner on medium and let heat for 1 minute.
Add the egg/natto mixture and saute until the egg is completely cooked. Remove egg/natto mixture from the pan and set aside.
Add another 2 TBL of coconut oil to the frypan and add handfuls of the cold, cooked rice working out the lumps with your fingers.
Saute the rice until hot and then add the chopped green onions or peas. Saute for a minute or two until hot and then add the egg and natto mixture to the pan as well.
Once the entire dish is hot, serve natto fried rice immediately and season to taste at the table with the unpasteurized soy sauce.
Refrigerate any natto leftovers.
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.