I’ve never been a huge fan of Chinese food. It’s always left me feeling greasy and bloated, all for a meal that wasn’t worth it to me in the first place. Give me Italian cuisine any day.
Austin, on the other hand, LOVES Chinese food. He likes to eat it at least once a week.
So, when he wanted to order from our local Chinese joint last night, I decided to jump on the bandwagon, for a change. While he ordered his “usual,” I created a homemade version of one of my childhood favorites– vegetable fried rice.
My favorite aspect of fried rice was always finding the fluffy bites of egg, so that part was non-negotiable in my recreation. To keep it properly combined with an egg, I needed a suitable substitute for rice!
2 cups cauliflower “rice”
1 Tablespoon coconut oil
1/2 cup chopped carrots
green onion, chopped
garlic clove, minced
1 whole egg
Tamari (gluten-free soy sauce), to taste
sea salt, to taste
In a large skillet, saute the garlic in coconut oil, over medium heat. Add in the carrots and a splash of water to prevent sticking, and cook for 5 minutes, or until crisp-tender. Then add the green onion and egg, and which will start to cook quickly.
Finally, add in the cauliflower “rice” with a dash of tamari and salt. Stir to combine and heat through.
Adjust the seasonings to taste, then serve piping hot!
This recipe is easy to adapt to your tastes and preferences, too. If you’re vegan, simply omit the egg and add some crumbled tofu! Prefer other veggies? Feel free to use whatever you have on hand! I think broccoli, snap peas, and mung bean sprouts would be the perfect addition for next time.
This dish totally hit the spot–> without a stomach ache to deal with later!
I even had room for dessert:
Homemade (vegan) vanilla-almond ice cream! This stuff was amazing. Recipe to come.
I think I could get used to Chinese nights, if they all turn out like this one.