I love to use leftover cooked rice or quinoa to make quick meals. You can stir fry up just about any veggie and use it in this recipe. If you cannot tolerate grains at this point then simply swap out the rice for about ½ to 1 pound of ground organic meat (turkey, chicken, or lamb). Serve topped with fresh cilantro and lacto-fermented vegetables.
Ingredients
1 tablespoons
avocado oil
3
carrots
cut into small strips
5
green onions
cut into 2-inch diagonals
½ small heads
green cabbage
thinly sliced
3 cups
cooked
sprouted brown rice flour
sea salt
(to taste)
freshly ground
black pepper
(to taste)
Optional Ingredients
chopped
chicken sausages
cooked
ground lamb
(or any other ground meat)
chopped
broccoli
grated
fresh ginger