Asparagus and Lemon Brown Fried Rice

1 cup of uncooked brown rice (makes approximately 3 cups of cooked rice)
1 tbs oil
2 cloves of garlic, crushed
1cm ginger, grated
1 bunch of asparagus, chopped
500g of chickpeas (approx.)
1/2 red capsicum, chopped into large chunks
1/4 butternut pumpkin, steamed until JUST tender
A couple of handfuls of kale, torn up
Slivered alomonds, toasted
Juice of 1-2 lemons
1/4 cup or less of Tamari (soy sauce)

  • Cook the rice according to the instruction on the packet
  • Toast the almonds (minus oil) in the oven on 160 degrees C for approximately 8 minutes, stir and then toast again for another 8 minutes
  • In a medium frypan or wok add the oil, ginger and garlic and fry for a few minutes until fragrant
  • Add all the vegetables and cook for approximately 5 minutes, or until the vegetables are soft, but not wilted
  • Add the rice and stir together
  • Add the lemon juice and tamari. To taste.
  • Top with slivered almonds, salt and pepper.

Delicious! Makes a great lunch the next day.


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