Protein Fried Rice
Protein Fried Rice
Ingredients:
FOR THE SAUCE
2 Tbsp. gluten free tamari or low sodium soy sauce if not gluten free
1 Tbsp. honey/maple syrup
⅛ tsp. dried ginger
FOR THE RICE
1 15-oz. can chickpeas, drained and rinsed
2 Tbsp. olive oil, plus more for cooking if needed
1 large clove garlic, minced
2 medium carrots, diced
1 bell pepper, diced
TO TOP
2 radishes, cut into thin strips
3 green onions, roughly chopped
black & white sesame seeds, optional
Method:
Make the sauce: Add soy sauce, nectar/maple syrup, and ginger to a little bricklayer jug or bowl, and blend well to consolidate. Put aside.
Make the rice: Add chickpeas to a nourishment processor and heartbeat until it would appear that rice/riced cauliflower. Don’t over process it or you’ll have crushed chickpeas. Put aside.
Add olive oil to a huge sauce container and warmth over medium to medium-high warmth. Include garlic and sauté until chestnut and fragrant. Include carrots and pepper and sauté until caramelized and delicate. On the off chance that the veggies are cooking excessively, make certain to diminish the warmth a bit.
Include riced chickpeas and sauté until warmed through. You can include more olive oil here to help it “broil.”
Following a moment or somewhere in the vicinity, include your sauce, and blend to coat totally. Permit to broil and caramelize more, 30 seconds to 1 minute.
Expel from warmth and scoop into dishes. Beat with radishes, green onion, and sesame seeds.
FOR THE SAUCE
2 Tbsp. gluten free tamari or low sodium soy sauce if not gluten free
1 Tbsp. honey/maple syrup
⅛ tsp. dried ginger
FOR THE RICE
1 15-oz. can chickpeas, drained and rinsed
2 Tbsp. olive oil, plus more for cooking if needed
1 large clove garlic, minced
2 medium carrots, diced
1 bell pepper, diced
TO TOP
2 radishes, cut into thin strips
3 green onions, roughly chopped
black & white sesame seeds, optional
Method:
Make the sauce: Add soy sauce, nectar/maple syrup, and ginger to a little bricklayer jug or bowl, and blend well to consolidate. Put aside.
Make the rice: Add chickpeas to a nourishment processor and heartbeat until it would appear that rice/riced cauliflower. Don’t over process it or you’ll have crushed chickpeas. Put aside.
Add olive oil to a huge sauce container and warmth over medium to medium-high warmth. Include garlic and sauté until chestnut and fragrant. Include carrots and pepper and sauté until caramelized and delicate. On the off chance that the veggies are cooking excessively, make certain to diminish the warmth a bit.
Include riced chickpeas and sauté until warmed through. You can include more olive oil here to help it “broil.”
Following a moment or somewhere in the vicinity, include your sauce, and blend to coat totally. Permit to broil and caramelize more, 30 seconds to 1 minute.
Expel from warmth and scoop into dishes. Beat with radishes, green onion, and sesame seeds.
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