Ingredients

Serves 4-6

• 1/3 cup chickpea flour
  ½ cup water
  1 tablespoon coconut oil
  2 cloves garlic, minced
  1 tablespoon fresh ginger, grated
  2 mangoes or ½ pineapple, peeled and cut into bite size chunks
  2 red jalapeno chili peppers, seeded and diced
  6 cups of brown jasmine or basmati rice, cooked and cooled
  1/4 cup of soy sauce or tamari, plus more to taste
  1 avocado, pitted and peeled
  cilantro, for garnish

Directions

In a small bowl, mix together the chickpea flour and water. Set aside.

Heat the coconut oil in a large heavy skillet (preferably cast iron) over medium heat. Add the garlic and ginger, and cook for one minute, or until fragrant. Then, add the mango and chili pepper, and continue to cook for an additional minute.

Next add the rice, and stir thoroughly, using a spatula or wooden spoon. Make a well in the center of the rice, and add the chickpea flour batter to the well. Stir to coat the rice with the batter. Some of the batter will form clumps, similar to the way egg pieces form in egg-based fried rice. Once the batter has cooked, add the soy sauce, and stir to make sure everything is well incorporated. Serve warm, with avocado and cilantro on top.