I’m always looking for new, quick & easy recipes that will suit both my vegetarian and Jason’s omnivore diets. We always get vegetable fried rice in our Chinese takeout so when I saw this healthy version I had to try it. It is delicious and takes no time at all to make AND it tastes even better the next day. This is a huge bonus for us because it is a leftover I will actually eat.
This version uses eggs, which you can skip if you are Vegan. We paired Jason’s with a Baked Sesame & Teriyaki Chicken Breast.
This recipe was based on Eat Yourself Skinny’s Healthy Cauliflower Fried Rice.
- ½ head of Cauliflower (about 2 cups)
- 1 carrot, diced
- 1 cup peas
- ½ cup leeks or onion, chopped
- 1 cup bean sprouts
- 3 large cremini mushrooms, sliced
- 2 eggs, beaten
- 2 tbsp sesame oil
- ¼ cup soy sauce
- 1 tsp chili powder
- 1 tbsp brown sugar
- Chop cauliflower into florets and pulse in blender/food processor and set aside. (I use a Ninja blender after checking out the vitamix vs ninja.)
- Heat up wok or large frying pan on medium and add sesame oil.
- Add leeks (or onion) and saute for 2 min.
- Then add carrots, peas and mushrooms and saute until tender, about 2 min.
- Mix together soy sauce, brown sugar and chili powder and set aside
- Clear veggie mix to one side of the pan and scramble eggs.
- Once firm, mix eggs in with veggies.
- Stir in cauliflower and soy sauce mixture, making sure everything is coated.
- Reduce heat to low, cover and cook for 3-5 min.
- Mix in bean sprouts and cook for 2 more minutes.
-Preheat oven to 375 C
-Brush chicken breast with sesame oil, sprinkle with salt & pepper and then cover with Teriyaki sauce to your taste.
-Bake for 30 min