Protein Fried Rice

• Vegetarian
• Gluten free

• Produce

  • 1 Bell pepper
  • 2 Carrots, medium
  • 1 15-oz. can Chickpeas
  • 1 large clove Garlic
  • 1/8 tsp Ginger, dried
  • 3 Green onions
  • 2 Radishes

• Condiments

  • 1 tbsp Honey/maple syrup
  • 2 tbsp Tamari or low sodium soy sauce if not, gluten free gluten free

• Baking & Spices

  • 1 Sesame seeds, black & white

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on fooduzzi.com

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

Directions

• Make the sauce: Add soy sauce, honey/maple syrup, and ginger to a small mason jar or bowl, and mix well to combine. Set aside.
• Make the rice: Add chickpeas to a food processor and pulse until it looks like rice/riced cauliflower. Dont over process it or youll have mashed chickpeas. Set aside.
• Add olive oil to a large sauce pan and heat over medium to medium-high heat. Add garlic and sauté until brown and fragrant. Add carrots and pepper and sauté until caramelized and tender. If the veggies are browning too much, be sure to reduce the heat a bit.
• Add riced chickpeas and sauté until warmed through. You can add a bit more olive oil here to help it fry.
• After a minute or so, add your sauce, and mix to coat completely. Allow to fry and caramelize a bit more, 30 seconds to 1 minute.
• Remove from heat and scoop into bowls. Top with radishes, green onion, and sesame seeds.