I love making this dish because it’s not only packed with veggies, but it’s simple and easy to make!! I try to not eat a lot of take-out food, and if you’re a fried rice lover, I highly suggest making your own at home. It’s a much healthier and more nutritious option and you will be pleasantly surprised at how much it tastes like you’re actually eating fried rice!
This is also a good recipe to use when you want to clean out your fridge. You can throw whatever veggies and leftover pieces of veggies you have on hand into this dish and it will still taste great! As you'll see from the directions below, I did just that! I had only baby carrots and only 1/2 of 2 different kinds of peppers, but it worked out to be delicious nonetheless!
You can really throw whatever veggies you want into it, but here’s what I used:
- ½ onion diced
- ½ red bell pepper diced
- ½ yellow bell pepper diced
- 1 cup chopped broccoli
- Hand grated 5 baby carrots (because that’s what I had in my fridge!)
- 3 cloves of garlic minced
- Fresh grated ginger
You’ll also need:
- 1TBS oil (I use extra virgin coconut oil)
- 1 head of cauliflower
- 2 eggs
- 3 TBS low sodium soy sauce
- Any protein you may want to add
- salt and pepper of course ;)
Start by sautéing your onions in 1 TBS of oil until translucent. Then add the garlic, ginger, and other veggies and cook through.
While the veggies are cooking, cut off the florets of the head of cauliflower. Some stem is ok, just not big pieces of it as it doesn’t process as nicely as the florets do. Pulse them in your food processor until you get a rice-like consistency.
Add the cauliflower rice to the pot of veggies and stir to combine.
While the added cauliflower is cooking through, I whisked together the 2 eggs and scrambled them in a separate small pan.
To finish, add the soy sauce and scrambled eggs, (add whatever cooked protein you would like at this step too) mix it all together and voila! Dinner is served! This made 4 servings for me, but really I wanted to eat it ALL! Hope you enjoy!!