By Kelton Mattingly

Power up your stir-fry with this protein-packed "rice" hack.

Cauliflower isn’t the only thing you can turn into rice - chef Kelton shows us how to transform lupini beans into protein-rich rice. This is the perfect base for any stir-fry.


Time: 15 min.

Servings: 2


  • 1 – 5.3 oz package Brami Sea Salt & Vinegar Lupini Beans
  • 2 Tbsp cooking oil
  • 2 carrots, peels and diced
  • ½ cup frozen peas
  • ½ Tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 egg or ¼ cup egg replacement
  • ½ tsp sesame oil
  • 2 Tbsp soy sauce
  • Green onion to finish
  • Sesame seeds to finish



  1. Add the lupini beans to a food processor. Pulse until they are an even riced mixture. Set aside.
  2. In a pan over medium, heat add the cooking oil. Toss in the onions, carrot, and ginger. Cook 2-3 minutes until onions are slightly translucent.
  3. Add the garlic and cook another minute until fragrant.
  4. Add riced beans, frozen peas, and sesame oil. Cook for 2-3 minutes until the peas are cooked through.
  5. Add the egg to the middle of the pan and once fully cooked mix it into the rest of the mixture.
  6. Finish the mixture with soy sauce and cook 1-2 more minutes until sauce is soaked up completely.
  7. Serve with chopped green onion and sesame seeds!

Multi-Serve (5.3oz) / 8 Pouches

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