Vegetarian Fried Rice With Carrot And Peas Recipe

About this recipe

A gluten-free and vegetarian dinner option featuring stir-fried rice with carrots, peas, and a touch of soy sauce, topped with green onions and egg strips for added flavor and texture.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 100 G Fresh Green Peas 100g
• 50G Pepper Black Ground BWFO
• 1 Bunch Spring Onions 1 Bunch
• 30G & 80 Ml Ladolea Set Of 2 Greek Fleur De Sel Sea Salt & Extra Virgin Olive Oil, 30G & 80Ml
• - Doves Farm Organic Chickpea Flour
• 250 Ml Huilerie Beaujolaise Virgin Peanut Oil, 250Ml
• 150 Ml Clearspring Organic Tamari Soya Sauce, 150Ml

Instructions

1. 1. Heat 2 tablespoons of peanut oil in a skillet over medium heat. Add 1/2 cup diced carrots and 1/2 cup green peas, and sauté for 3 minutes until slightly tender.
2. 2. Add 1 cup cooked long grain rice, 2 tablespoons tamari soya sauce, and 1/2 tablespoon ground pepper to the skillet. Stir and cook for 2 minutes. Remove from heat and set aside, keeping warm.
3. 3. In a separate skillet, heat 2 tablespoons of salad oil over medium heat. Pour in 1/2 cup chickpea flour mixed with 1/2 cup water to create a thin pancake. Cook until set, about 2 minutes, then remove to a cutting board.
4. 4. Slice the chickpea pancake into thin strips and add them to the rice mixture. Mix well to combine.
5. 5. Sprinkle 1/4 cup chopped green onions over the fried rice. Serve warm as a satisfying dinner for 4 to 6 people.