Fried Rice With Spiced Lentil Meatballs

In a pan over medium-high heat, sauté yellow onion until translucent (10 mins).

In a large mixing bowl, add well-drained French lentils to mash with a fork until most of them have lost their shape. Careful to not over-mash to avoid dense meatballs.

Add all other ingredients and shape them into balls. Make sure to not introduce too much liquid into the mix.

If too dry, add 1 tablespoon oats at a time. If too wet, add 1 tablespoon of olive oil and/or cilantro at a time.

Cook them on the same pan, over medium heat, until lightly golden brown (5 mins each side). If the meatballs are sticking, add a tablespoon of water or stock to the pan to unstick.

In a pan over medium-high heat, warm avocado oil to sauté ginger and garlic until fragrant (3 mins).

Add bok choy, tamari sauce, and 2 tablespoons of water. Cover pan to steam vegetables until soft and cooked (5 mins). Remove bok choy and set aside.

With the remaining garlic and ginger on the pan, stir in brown rice and cilantro to season. 

To serve, divide all ingredients between two bowls. First, lay down the rice, add lentil meatballs, followed by greens.

Top the bowls with scallions and serve with gojuchang to your desired amount on the meatballs.