Creamy Stir Fry with Rice
Ingredients
- 1/2 cup uncooked rice (100 g)
- Fried red onions
- mushrooms
- peas
- chickpeas
- avocado
- 2 tbsp coconut oil
- 4 cloves of garlic, minced
- 1 handful fresh parsley, finely chopped
- 1/8 tsp cayenne powder
- 2 tbsp tamari or soy sauce
- Sesame seeds for garnish (optional)
Preparation
Cook the rice according to package directions.
Place some water in a wok or frying pan and bring it to a boil. Then add the veggies (they must be covered by the water) and cook for 1 to 2 minutes over high-heat. Drain the veggies and set aside.
Heat the oil in the wok and add the garlic, cayenne powder and parsley. Cook over high-heat for about 1 minute, stirring occasionally.
Add the vegetables, rice and tamari. Cook for about 1 to 2 minutes more.
Add some sesame seeds for garnish (optional).
Store the brown rice stir-fry in a sealed container in the fridge for up to 5 days. Enjoy!
