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Healthy Home Economist / Archives / Sacred Foods / Natto Fried Rice: Nutrient Dense Meal on the Cheap

Natto Fried Rice: Nutrient Dense Meal on the Cheap

by Sarah Pope / Affiliate Links ✔

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  • Natto Fried Rice
  • Natto Fried Rice Recipe

natto fried rice, natto recipesIt’s very exciting to see the growing interest of people from all walks of life in traditional foods like natto.

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 in a bowl

natto fried rice, natto recipes
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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

Ingredients

  • 2 containers Non-GMO natto thawed
  • 4 eggs beaten
  • 4 Tbl expeller pressed coconut oil
  • 2 tsp sesame oil
  • 4 cups leftover cooked rice cold, straight from the refrigerator is best
  • 1 bunch green onions chopped
  • soy sauce traditionally brewed, nonGMO

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.

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Category: Gluten Free Recipes, Rice Recipes, Sacred Foods
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission 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.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (46)

  1. Kelli

    Feb 9, 2012 at 12:31 pm

    My husband and I plan on moving to Japan soon – probably within the next year – and I’ve been very interested in trying Japanese foods. (besides sushi) Thanks for the recipe, although now I’m a little bit scared of it after reading the comments 😉 I’ll try anything once, though! If I can handle balut in the Philippines surely I can manage some natto.

    Reply
  2. tina

    Feb 9, 2012 at 9:40 am

    I’m with Stanley, I’d rather eat gouda, grass-fed butter and liver than ever eat natto again (yes, I’ve tried it.)

    Reply
  3. Glenda

    Feb 9, 2012 at 7:16 am

    I have been avoiding soybean and any products that contains it like the plague because of the aluminum content due to the genetically modified seed. Do we know where the Natto soybean comes from? If you make it yourself, aren’t you most likely to get the genetically modified version?

    Reply
  4. Noreen

    Feb 9, 2012 at 12:58 am

    Sarah,

    Is this recipe with the Rice in it? I have had Diabetes before. What about the person with Celiac?

    Reply
  5. Michele

    Feb 8, 2012 at 8:58 pm

    Yeah Sarah! I remember your other post about natto and the fact that I lived in Japan for fourteen years and never grew to like natto made me give it another try. Yum! My Japanese ex-husband told me that you can make your own natto cheaply by cooking up soybeans and mixing them with part of a container of natto. I tried it and let it incubate in my oven with the light on and 24 hours later we had natto. Save a portion to make the next batch. The cooked soybeans have to be hot for the culture to ferment. Try it!

    Reply
  6. Jessie

    Feb 8, 2012 at 6:58 pm

    do you use toasted sesame oil or plain sesame oil in the recipe.

    Reply
    • Sarah, TheHealthyHomeEconomist

      Feb 8, 2012 at 7:52 pm

      Either one. I prefer toasted but some folks find the flavor rather strong.

    • Sarah, TheHealthyHomeEconomist

      Feb 8, 2012 at 7:52 pm

      The toasted sesame oil is also better for covering up the taste of the natto! LOL

  7. Bonnie

    Feb 8, 2012 at 3:20 pm

    Does miso confer the same benefit as natto does? I cannot find natto in a 50-mile radius but am able to get miso over the interwebs.

    Reply
    • Sarah, TheHealthyHomeEconomist

      Feb 8, 2012 at 6:49 pm

      No, miso has very little K2 in in. Although, miso is wonderful and I do use it in my cooking.

  8. alicia gromicko

    Feb 8, 2012 at 3:10 pm

    Love the Nutrient Dense Meal on the Cheap!!!!! Please send more!!!!! These are so important!

    Reply
  9. Charis Wolf

    Feb 8, 2012 at 2:06 pm

    Sometimes you can find natto at sushi places; I’ve had it with a raw quail egg and toasted nori. I really like it with a little umeboshi plum.The restaurant fermented their own soybeans so it was really fresh and there was almost no smell at all! Anyone have any ideas on how to ferment the soy beans and make natto from scratch?

    Reply
    • Tana

      Feb 8, 2012 at 2:38 pm

      you can find recipes for making natto on the internet. It seems fairly simple. I am getting ready to try it myself.

  10. Tana

    Feb 8, 2012 at 2:36 pm

    I have begun eating natto daily. It is a challenge for sure! And I am an adventurous eater! I chop up green onion on top of a little natto and pour a little bone broth over it, add a few pieces of nori and some celtic salt and just go for it. It is getting easier after a few weeks. Yesterday I introduced a friend to natto. She is not an adventurous eater at all but she was interested in all the health benefits. I was sure she would gag. She stirred it up with the little packets of seasoning and took a big mouthful and said she liked it! And ate the whole thing!
    I am wondering if cooking the natto destroys some of the health benefits (just like cooking yogurt or kefir or cultured vegetables) since it is a live fermented food. I have read how many people just add it to hot rice but do not cook it first.

    Reply
    • Sarah, TheHealthyHomeEconomist

      Feb 8, 2012 at 9:31 pm

      No, cooking natto does not destroy any K2!!!!! Yippie!

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