Great reference for acid-neutralizing ingredients to mix and match to your palate’s pleasure, depending on the season. Its all about balance…there is no substitute for real, fresh, WHOLE nutrition. Food is fuel so fill up your tank with only the best, and energize your body for maximum output. Gotta take care of the self to be able to serve! Enjoy this easy-to-modify faux fried “rice” on those cold and dreary winter nights….
Quinoa-Cauliflower Fried “Rice”
1 head cauliflower crumbled
1/2 c-1 c cooked quinoa (optional, adjust to amount of cauliflower)
1 medium sized onion, diced
3 (or more) garlic cloves, minced
1/2 cup carrots, diced
1 cup protein (cooked beef, chicken, sausage, shrimp, seafood, fishes, or vegan sub…PS, I dont recommend beef, chix or sausage)
1/4-1/2 cup green peas
1/2 c broccoli chopped
1/2 c peppers diced
(Any other veggies you want to add, asparagus, etc)
1 or 2 large eggs, cracked & lightly beaten (set aside-optional)
1/2 cup spring onions, chopped
1/4 cup (or more to taste) chopped cilantro
Dash red pepper flakes
Coconut Aminos (A soy sauce substitute or use tamari)
Oil of choice (I use coconut)
Grate the Cauliflower using a food processor with the grater attachment or use a hand grater. Can also crumble easily in a blender.
If adding quinoa cook & set aside.
Prep the rest of the ingredients as stated in the ingredient list above. I find it helpful to put the veggies into a separate prep bowl.
Preheat two woks/pans over medium-high heat. Note: Flat bottomed woks work best on a stove top. You can also use a regular frying pan. Two woks are are needed because if you overfill a pan when stir frying, you will cause the ingredients to steam instead of brown and fry. It is important to have room to spread out the ingredients while cooking.
Add about two tablespoons of oil and the onions to one of the hot woks/pans. Fry the onions till soft and translucent.
Now add the cauliflower, turn the heat up a bit higher, spreading out and frying the cauliflower, allowing it to brown some. Add pinch red pepper flakes for spice. Toss and allow to brown again. Add quinoa if using. Repeat this till evenly browned. It should take about 3-5 minutes.
Make a well in the center of the cauliflower. Add the beaten egg and stir until it just begins to thicken. Toss the egg throughout the ‘rice’. Rice should become nice and fluffy with bits of egg throughout. Remove from heat when ready. (This will happen before the other ingredients are done cooking). You can also fry the egg separate and add it in at the end. This helps if you like larger bits of egg throughout.
In a separate pan: Add the garlic, carrots, veggies, and protein of choice to the onions, cooking till the carrots begin to soften and the meat is done. I add a splash of water to steam them slightly at first. Continue to fry, spreading out, stirring & tossing the ingredients often. Remember to spread ingredients out evenly in the pan between ‘tossing’ so that they can ‘brown’ not steam.
When both of the mixtures are ready and nicely browned in spots (the cauliflower WILL be done first), combine them into one pan and toss till evenly mixed. Garnish with cilantro and spring onions, and coconut aminos (or soy sauce). Also great to throw in a bit of sriracha/sambal for spice. This is a really flexible base recipe, you can add really any veggies & herbs you have to use up and pre cooked leftover proteins. Also freezes well, to reheat add to a pan and fry up in minutes. Enjoy!
*Could also be made raw by sprouting the quinoa w/water and using chopped veggies in their natural state. A bit more crunchy and summertime-friendly.