Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
Prepare rice & water according to package instructions (adjust amount of water if needed) and set aside.
Meanwhile, add carrots, bell pepper strips, and a small splash of water into a pan over medium heat. Cook, stirring frequently until vegetables lightly steam and soften. Add in chik'n strips and cook until they are cooked through (check package instructions for additional details).
Add brown rice and soy sauce into the pan and combine. Heat through for a couple minutes and serve.
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
Heat a large skillet on medium-low and add oil. Add in chopped onion and garlic and stir occasionally.
Meanwhile chop carrots into small sticks. Add carrots in with the onions along with crushed red pepper flakes and a pinch of salt and pepper. Continue cooking until onions are brown and carrots have slightly softened.
Add burger crumbles to the pan and mix. Add in soy sauce, water, and half of the cilantro.
Once fully cooked, serve and top with lime juice and remaining cilantro,
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
Mix ingredients together in a bowl and serve.
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.