Natto Fried Rice: Nutrient Dense Meal on the Cheap

by Sarah Pope MGA Affiliate linksGluten Free Recipes, Rice Recipes, Sacred FoodsComments: 44

natto fried rice, natto recipes
The silver lining of the economic doldrums of recent years is that people are getting back to basics as a result of the hardships and the importance of cooking meals at home is making a huge comeback for many families.

Fortunately, even if a family is on government assistance, whole, local foods can be purchased at farmer’s markets and even healthfood stores with Food Stamps.

In addition, even the tightest of food budgets can easily include one of the most nourishing and cheap foods on the planet – natto.

Natto is a form of fermented soybean that, at least in my local area, is only available at Asian supermarkets in the frozen section.

Natto is very affordable for a small container and a little 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 DDS which he found through research to be 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.

Course Main Course
Total Time 20 minutes
Servings 5
Author Sarah Pope MGA

Ingredients

Instructions

  1. In a bowl, stir natto briefly to thicken. Mix in beaten eggs.

  2. 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.

  3. Add the egg/natto mixture and saute until the egg is completely cooked. Remove egg/natto mixture from the pan and set aside.

  4. 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.

  5. 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.

  6. Once the entire dish is hot, serve natto fried rice immediately and season to taste at the table with the unpasteurized soy sauce.

  7. Refrigerate any natto leftovers.

Recipe Notes

White, brown or even wild rice may be used as the base for this natto recipe. This article on the benefits of white rice vs brown contains more information. Wild rice is the most nutritious.

1 cup frozen peas may be substituted for the green onion.

Sarah, The Healthy Home Economist

Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.

Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.

Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.

Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.

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