Fried rice with “egg”

Ingre­di­ents for 3–4 servings:

• 150 g fine­ly chop­ped onion
• 3 cloves of gar­lic, minced
• 1 tbsp fine­ly chop­ped ginger
• 100 g fine­ly diced carrot
• 25g dehy­dra­ted pota­to flakes
• 1/4 tsp turm­e­ric
• 1/4 tsp black salt (optio­nal)
• 60ml water
• 600 g coo­ked Who­le grain rice (approx. 200 g raw rice), coo­ked Qui­noa or raw cau­li­flower rice
• 60g fro­zen or fresh green peas
• 2 tbsp Coco­nut ami­nos (optio­nal)
• 25g chop­ped spring onion

Pre­pa­ra­ti­on:

Place a lar­ge non­stick cera­mic skil­let over medi­um-high heat. Add the oni­on and cook until soft and brow­ned, 3–5 minu­tes. If neces­sa­ry, add a litt­le water to pre­vent sticking.

Add the gar­lic, gin­ger and car­rot to the pan. Cook for 2–3 minu­tes, then add the pota­to flakes, turm­e­ric, black salt (if using) and water. Cook, stir­ring fre­quent­ly, for 3–4 minu­tes or until the pota­to flakes resem­ble scram­bled eggs. Add brown rice, qui­noa or cau­li­flower rice, peas, and coco­nut ami­nos (if using) to skil­let and cook over high heat, stir­ring fre­quent­ly, until light­ly brow­ned, 3–4 minu­tes. Stir in the spring oni­ons and remo­ve from the heat.

Bon appe­tit!

source

Pho­tos: Maar­ja Urb