Fried Rice Cakes with Veggie Stir Fry

INGREDIENTS 

For rice cakes:

2 cups cooked white rice

1/3 cup Thrive Fields Cassava Flour (1.3 oz, ~1/12 of a 16 oz pack)

1/4 cup chopped green onions

Salt, pepper

2–3 Tbsp oil for frying

For veggie stir fry:

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

2 Tbsp tamari (or soy sauce)

1 tsp sesame oil

1 tsp grated ginger 

1 tsp olive oil

DIRECTION

1. Mix rice, cassava flour, green onions, salt, and pepper.

2. Shape into 6–8 small patties. Let chill 10 min.

3. In a skillet, heat oil over medium. Cook patties 3–4 min per side until golden and crispy. Set aside.

4. Heat olive oil and sesame oil in a pan. Add broccoli, pepper, and carrot. Stir-fry 4–5 min. Add tamari and ginger, toss for 1 min.

5. Plate 2 rice cakes per serving. Top with veggie stir fry.

6. Drizzle with extra tamari if desired.