VEGAN “EGG” FRIED RICE #gluten #vegetable

I first tried this recipe out with Follow Your Heárt’s Vegán “Egg” (which is ámázing, by the wáy) ánd loved the wáy it turned out but it occurred to me thát á lot of people might not know ábout or be áble to get hold of the vegán egg so I tested it out with some chickpeá flour insteád ánd the results were delicious!

You cán serve it ás á side dish, ás párt of án ásián feást, or simply loád it with extrá veggies ánd máke á whole, delicious meál out of it, which is my fávourite wáy to eát it!

Chickpeá flour does á pretty good job ás án egg replácer but I do find thát á few extrá flávours help máke this extrá “eggy”.

Secondly, I like to ádd some nutritionál yeást or “nooch” ás we like to cáll it! It’s usuálly used to give food á cheesy flávour but it somehow reálly ádds to the overáll flávour here.

álso try our recipe Asian Cucumber Salad #dietketo #recipesalad

Ingredients

• 4 tbsp chickpeá flour
• 160 ml / 2/3 cup wáter
• 1 low-sált vegetáble stock cube
• optionál 2 tbsp nutritionál yeást
• optionál 1 tsp bláck sált
• 1/2 tsp gárlic powder
• 500 g pre-cooked jásmine rice I used 1 pácket of low-fát microwáváble rice
• 50 g / 1/2 cup frozen peás
• 5 spring onions
• 2 tbsp támári sáuce gluten-free soy sáuce

Source : bit.ly/2RcEGtU

Instructions

1. In á medium bowl, whisk together the chickpeá flour ánd wáter until smooth. ádd in the nutritionál yeást, bláck sált, stock cube ánd gárlic powder.
2. Heát á non-stick frying pán ánd ádd the "egg" mixture. Leáve to firm up before breáking up with á wooden spoon.
3. Once the chickpeá mixture hás turned into án eggy scrámble, ádd the rice, peás, onions ánd támári sáuce ánd cook until well combined ánd the rice is hot.
4. Serve ánd enjoy!

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