Fried Rice With Spiced Lentil Meatballs

SERVES 2PREP COOK

lentil meatballs

½medium

yellow onion, finely diced

3/4cup

French lentils, cooked

1

mushroom, finely diced

1/4cup

cilantro, finely chopped

3tablespoons

oat bran

½

chili, finely diced

1clove

garlic, minced

1teaspoon

ginger, minced

½teaspoon

tomato paste

½teaspoons

cumin powder

½teaspoon

black pepper, ground

1teaspoon

salt

1tablespoon

olive oil

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

  2. 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.

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

  4. 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.

  5. 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.

greens and fried rice

2cloves

garlic, minced

1thumb

ginger, minced

2

bok choy, leaves separated and cleaned

2tablespoons

tamari sauce

1cup

brown rice, cooked

1cup

cilantro, finely chopped

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

  2. 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.

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

2stalks

scallions, sliced

gojuchang

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

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