red chili flakes
onion, diced or thinly sliced
vegetables of your choice such as cabbage, zucchini, tomato, celery, carrots, kale, swiss chard, spinach, fennel
leftover rice and/or cauliflower rice
salt and pepper, to taste
protein of your choice such as chickpeas, white beans, salmon, poached egg
optional toppings: grated parmesan, chopped parsley, basil, avocado
In a large pan, sauté sliced onion in olive oil until translucent and add in red chili flakes.
Add garlic and whatever veggies you have. I first sauté the veggies that take longer to cook before adding in the ones that cook much quicker.
Season with salt, pepper, and lemon juice.
Add leftover rice. You can also do less rice and add riced fresh/frozen cauliflower.
At this point, you can add in chickpeas/beans.
Top with freshly grated parmesan and toppings of your choice.