Crispy Rice Cake with Steamed Greens

INGREDIENTS

leftover rice (I used ~1 cup  cooked sticky rice)

1 egg 

toasted sesame oil 

avocado oil 

salt

pepper

chopped curly kale

chopped zucchini 

rice vinegar or lime juice

soy sauce

coconut aminos 

METHOD

1. in a bowl, whisk egg and then add in rice, salt, pepper, and a splash of sesame oil. mix well.

2. heat up avocado oil in a 8-10 in pan. add rice-egg mixture and spread into a circle.

3. while pancake cooks, add zucchini and a splash of sesame oil to a pot. sauté for a few minutes and then add kale, soy sauce, rice vinegar/lime, more sesame oil, coconut aminos, and pepper. place the lid on the pot and steam for a few minutes, stir, and remove from heat. taste and adjust for seasoning.

4. flip pancake once the underside is golden and then cook for another couple of minutes.

5. transfer to a plate and top with kale and zucchini and furikake.