vegan-egg-fried-rice
a plant-based twist on the classic dish, using a chickpea pancake to mimic the texture of scrambled eggs. This dish is quick, flavorful, and perfect for a satisfying meal.
Ingredients
250 g cooked long grain rice (cooled in the fridge)
80 g gram flour
0.25 tsp black salt (Kala Namak)
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