This is a very simple recipe, but so so so delicious. It’s quite fast if you have some leftover rice from the day before and if you’re good with veg chopping! I am the biggest fan of garlic, so this recipe is right up my street.
Recipe (serves 4):
About 400 g brown rice, cooked
One broccoli head, chopped
250 g mushrooms, chopped
15 asparagus spears, cut
Two big pak choi heads, stem removed, leaves chopped
Large handful kale, chopped and stems removed
A whole head of garlic, thinly sliced
3-4 tablespoons of olive oil
Optional protein source (I used leftover pepperoni and facon slices I had in the fridge)
Cook the rice, chop the veg in the mean time. Put the oil in a pan and fry off the garlic. You want it lightly brown and the oil fragrant with garlicky goodness. Fish out the garlic and reserve for later. Add all veg except kale and pak choi to the oil. Cook until it’s just cooked, then add the rice to the dish. Fry it for a few minutes, then add kale and pak choi and cook for a few more minutes. I added my pepperoni and facon and some nutritious yeast along with the kale and pak choi. Lastly, sprinkle the fried garlic on top and serve.
Protein: 33 grams without the pepperoni and facon