Veggie fried rice with crispy skin: This new vegan dish can help fight heart disease

You’ve probably heard of it: fried rice.

And you may also have wondered how it works.

Filed under everything from salad dressing to a little bit of mac and cheese, fried rice is a favorite of vegans.

It’s often eaten with beans and vegetables or as a side dish for steamed rice, which can be added to a salad or a soup.

It also pairs perfectly with some of the country’s favorite dishes.

A recent study found that people who ate a lot of vegetables were less likely to die of heart disease.

This vegan recipe calls for vegetable plants to be fried, adding crunch and flavor.

You can also add the veggies to a baked potato or grilled chicken or just add a sprinkle of salt and pepper to the top.

Here are the ingredients and instructions.

1/4 cup finely chopped red bell pepper, chopped 2 cups chopped cauliflower, chopped 4 cups chopped carrots, chopped 1/2 teaspoon finely chopped fresh thyme, plus more to taste 1/8 teaspoon ground black pepper, plus 1/16 teaspoon for salt and black pepper to taste 2 cups cooked chickpeas, drained and rinsed (or 6 cups cooked whole chickpea or oat bran) 1 1/3 cups chopped green onions 1/1 cup chopped celery, plus a touch more for garnish or a dash to taste salt and freshly ground black peppercorns to taste Instructions Wash and peel the bell peppers, cut into small chunks.

Drain the chickpeans.

Put the cauliflower in a food processor, pulse until fine and the caulicle pieces are no longer pink.

Add the remaining ingredients, except the water, to the food processor and pulse until combined.

Add salt and a dash of black pepper.

If you have a food dehydrator, this can be done by mixing the ingredients together in a small bowl.

Add water to the dehydrator and mix it up.

It should be a liquid, not a gaseous one.

Add more water if necessary to ensure a moist mixture.

Transfer the mixture to a baking sheet and place in the refrigerator for 15 minutes.

While the chickper is baking, cook the caulilettes in a large skillet over medium-high heat until they are golden brown and crisp on all sides, about 3 minutes.

Transfer to a cutting board and shred the vegetables in a grinder.

When the vegetables are cooked, remove the cooked chickper from the oven.

Sprinkle the chopped vegetables with the roasted thyme and sprinkle with the black pepper and salt and cook until the vegetables have been absorbed, about 10 minutes.

(If using canned chickpean, remove them from the dehydrating stage and cook for 30 minutes, or until the chick peas are tender.)

Transfer the chickpener to a bowl, set aside and set aside the vegetables.

Heat the oil in a pan or Dutch oven over medium heat until shimmering.

Add garlic, and saute until fragrant, about 5 minutes.

Add potatoes and sauté until lightly browned, about 1 minute.

Add onions, celery and green onions, and cook another 2 minutes.

Season with salt and nutmeg and cook, stirring occasionally, until the onion is translucent, about 6 minutes.

Stir in the chicken and chickpeanut sauce and bring to a boil.

Reduce heat to low, cover and simmer for 10 minutes, stirring constantly.

Remove the chicken, cut in half, and reserve.

When potatoes are tender, remove from heat and set on a paper towel-lined plate.

Add chickpeener, cooked vegetables, chicken, chickpeasant sauce, and 1/5 cup water.

Stir until the sauce thickens, about 20 minutes.

Serve immediately.

Nutrition Information Yield: 8 servings, Serving Size: 2 cups Amount Per Serving:

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