Gluten-Free Vietnamese Rice Bowl Recipe

About this recipe

A flavorful and satisfying gluten-free dinner featuring stir-fried vegetables, scrambled eggs, and rice, seasoned with gluten-free soy sauce. Perfect for those seeking a quick and wholesome meal.

Ingredients

• 500G White Pearl Italian Pudding Rice 500g
• - Celery
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1Pc White Cabbage 1pc
• - Doves Farm Organic Chickpea Flour
• - Ktc Vegetable Oil
• 150 Ml Clearspring Organic Tamari Soya Sauce, 150Ml

Instructions

1. 1. Cook 1 cup of rice according to package instructions and set aside.
2. 2. Heat 2 tablespoons of oil in a large skillet or wok over medium heat. Add 1/2 cup of chopped celery and 1/4 cup of diced onion. Stir-fry until tender, about 3-4 minutes.
3. 3. Push the vegetables to one side of the skillet and pour in 1/2 cup of chickpea flour mixed with 1/2 cup of water. Cook until it firms up, then mix it with the vegetables.
4. 4. Add 1 cup of shredded cabbage and the cooked rice to the skillet. Toss everything together and stir-fry for 2-3 minutes.
5. 5. Drizzle 2 tablespoons of tamari soya sauce over the mixture and toss well to combine. Cook for an additional 2 minutes.
6. 6. Remove from heat, cover, and let the dish stand for 5 minutes before serving. Serve warm.