INGREDIENTS:
- ½ tablespoon coconut oil/ ghee
- 100 gm Shirataki rice
- ½ cup peas and carrots
- ½ cup onion diced
- 1-2 cloves garlic minced
- 1 tsp coconut aminos/ Soy Sauce
- ½ tsp of chilli sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoons green onions chopped
HOW TO MAKE IT:
Heat the coconut oil in a large skillet or wok over medium-high heat.
Add the Shirataki rice, cook for 4-5 minutes.
Add the carrots and peas, onions and garlic, cook for 4-5 minutes.
Add the coconut aminos, sriracha and sesame oil, toss to combine everything.
Remove from the heat and top with the diced green onions.