INGREDIENTS
2 tbsp
refined coconut oil
12 ozs
brussel sprouts
1 large
carrot
1/4 cup
pine nuts
1/4 cup
basil
1 cup
cilantro
1 cup
scallions
2 cloves
garlic
1 tbsp
ginger
4 cups
jasmine rice [see note]
1/4 tsp
pepper flakes
2 tbsp
soy sauce
1 tbsp
lime juice
1/2 tsp
agavesriracha to serve