Today, we’re turning the spotlight on a pantry staple that offers more than just comfort food—it’s rice, and it’s here to support your lung health. While rice might seem humble, it’s packed with nutrients that can contribute to better respiratory function and overall well-being. Its low allergen profile and easy digestibility make it a gentle choice for those looking to support their lungs and immune system.
In this post, we’ll explore the health benefits of rice for your lungs, offering basic cooking instructions and a simple, nutritious recipe that highlights its soothing properties. Join us as we cook up something good for your lungs and your taste buds!
Basic Instructions for Cooking White Rice
Ingredients:
- ½ c white rice
- 1 c. water
- Salt
Directions:
- Bring the water to a boil; season with salt.
- Rinse the rice in a colander under cool water.
- Add rice; reduce heat to a low, steady simmer.
- Cover and cook, never lifting the lid for 20 minutes. Do not stir.
- Turn off the stove and let the pan sit until the water has all been absorbed.
- Fluff with a fork and serve.
Basic Instructions for Cooking Brown Rice
Ingredients:
- ½ c brown rice
- 1 ¼ c. water
- Salt
Directions:
- Bring the water to a boil; season with salt.
- Rinse the rice in a colander under cool water.
- Add rice; reduce heat to a low, steady simmer.
- Cover and cook, never lifting the lid for 60 minutes. Do not stir.
- Turn off the stove and let the pan sit until the water has all been absorbed.
- Fluff with a fork and serve.
Ham Fried Rice
Ingredients:
- 3 c. cooked, cold leftover white or brown rice
- 2 large eggs
- 4 tbsp. oil
- 1/2 c. celery, chopped
- 1/2 c. carrot , peeled and diced
- 1/2 c. frozen peas (optional)
- 3/4 c. chopped ham
- 2 tbsp. chicken broth
- 2 tbsp. soy sauce or more to taste
- 3 green onions chopped
Directions:
Leftover cooked and cooled rice works best, and could be made earlier in the day and refrigerated until cold.
- Heat 1 tbsp. of oil in a wok or frying pan. Beat the eggs in a small bowl and add to the pan when the oil is hot. Stir gently with a wooden spoon just until cooked. Transfer to a bowl and set aside.
- Add another tbsp. of oil to the pan. Add celery, carrots, peas if you’re using them and ham and sauté for several minutes. Remove to the bowl with the eggs.
- Add another tbsp. of oil to the pan over medium high heat. When the oil is hot, add the rice and toss every 30 seconds until it’s lightly browned, about 5 minutes.
- Add the chicken stock, soy sauce and green onion and toss to combine. Return eggs and veggies to the pan.
- Add more soy sauce, to taste, if desired. Serve immediately.
