HAPPY SUNDAY FUNDAY!
So, today is Sunday & as you guys know, weekends (& SUNDAYS, especially) call for meal prep! Yesterday, on the schedule was roasted smokey zucchini & Brussels! Today was CAULIFLOWER FRIED RICE & Banana Oat Collagen Bites (the batter for which is currently firming up in my fridge to be rolled up a little bit later!).
Usually, I whip up a a batch of cauliflower rice & make it pretty plain so that it could work in a variety if different dishes/bowls/salads!
But today, I was feeling that Asian fried rice vibe, so I decided I’d thrown in some sautéed & browned veggies, some coconut aminos & rice vinegar & LOADS OF SPICES, to create that flavour I was looking for! (For my go-to meal prep cauliflower rice: check out Kelly’s Simple-AF Spiced Up Cauliflower Rice a.k.a. That-Low-Carb-Rice-Alternative-You-Can-Use-In-&-On-Anything!)
If you want to amp it up a bit, MAKE THIS.
It can serve as:
- a side dish (alongside some lean protein);
- an add-in for buddha bowls;
- OR EVEN AS A MAIN DISH – Simply add in some ground chicken, beef, turkey, egg or egg whites & you’ve got a protein-packed healthy dish, without all the MSG, sodium & unhealthy fats you’d find in the token Chinese restaurant!
AND THE BEST PART?
(Well besides for how delicious & flavourful it tastes)… IT’S READY IN 15 MINUTES! So think about it for a second… in JUST 15 MINUTES, you can have this satisfying, filling, warm, comforting dish, that’s full of fibre & other essential vitamins & minerals.
IT CAN BE ALL YOURS. THAT FAST. I SWEAR.
The reason it’s so much lower in sodium than traditional fried rice? I replaced the soy sauce with Naked Coconuts coconut aminos.
- SAME FLAVOUR.
- MORE HEALTH BENEFITS.
- DERIVED FROM COCONUT.
- LESS SODIUM.
WIN. WIN. WIN. & WIN AGAIN.
My loves, YOU WILL NEED:
- 1 medium sweet white onion, DICED;
- Coconut oil cooking spray (or avocado oil, if you prefer!);
- 1 head of cauliflower, RINSED, DRAINED & STEMS CHOPPED!;
- 2 small bell peppers OR one large red/yellow or orange bell pepper, DICED;
- 1 package of Cremini mushrooms (OR any other mushroom of your choosing!), DICED;
- 1/4 cup of Naked Coconuts coconut aminos (or other soy sauce substitute or gluten-free Tamari or reduced-sodium soy sauce, if that’s all you’ve got!);
- 1/4 cup of organic sodium-free & sugar-free natural rice vinegar;
- 1/2 tsp. of turmeric;
- 1 tsp. of ground ginger;
- 1 tsp. of garlic powder;
- 1/2 tsp. of ground cumin;
- A few pinches of cayenne pepper;
- Sea salt & black pepper for seasoning!
- OPTIONAL: Ground turkey, chicken or beef (Follow one of these recipes for some inspiration on how to sauté it: HERE, HERE, HERE) OR 2 eggs OR 4 egg whites;
- TOPPING: Sriracha or red pepper chilli flakes for some spice!
EASY AS 1-2-3! Right? I bet you’ve got pretty much all these ingredients in your pantries (Except maybe the coconut aminos – If you don’t… GO GET IT! It’s so worth it, so delicious & contains SO MUCH LESS SODIUM than the real deal, only you’ll be fooled into thinking you’re actually eating soy sauce. I swear!).
NOW, FOR THAT HOW-TO?:
- If you’re adding ground chicken, turkey or beef to the recipe, you can either prep it before hand ACCORDING TO ONE OF THE RECIPES LISTED ABOVE (or as you wish!) & then throw it in once your cauliflower fried rice is ready OR you can cook it at the same time as you cook the bell pepper & mushrooms (Once the onion has browned slightly – follow the steps down below).
- OKAY, now: Wash, drain & thoroughly dry your cauliflower! Then, remove all the greens, chop off as much as possible of the stems & cut your cauliflower up into little florets!
- Once your cauliflower is all cut up, add it to the bowl of your food processor & pulse on high until you obtain a rice-like consistency. (Y’all know what rice looks like, right? I don’t think I need to give you instructions when it comes to that, LIKE C’MON MY LOVES!).
- While your cauli rice is pulsing in the food processor (& GIVING YOU A FREAKING HEADACHE), spray a medium or large skillet (depending on how big your cauliflower was) with coconut (or avo) oil cooking spray & heat over MEDIUM-HIGH HEAT.
- Once heated, throw your diced onion into the skillet & sauté until translucent, fragrant & slightly browned!
- Once your onions begin to look all of the things listed above (TOO LAZY TO RELIST THEM, okay?), throw in the bell pepper & the mushrooms & sauté some ‘mo until all your veggies are browned & cooked through! If you didn’t already prep your meat/chicken/turkey & you’re adding it in, ADD IT IN NOW!
- You may find that you need to increase the quantities of the spices & sauces if you cook your meat with the veggies, simply because you’ve got more in the skillet & if you don’t increase quantities, your rice may have less flavour! TASTE & ADJUST SEASONINGS AS NECESSARY ONCE YOU SEASON!
- Once your veggies (&/or meat/chicken/turkey) are cooked through, LOWER YOUR FIRE.
- This is a little trick of mine that I like to use when I plan on seasoning my food directly in the skillet & not marinate it before. This allows me to stop the cooking process while I season & prevents the food from burning or sticking to the sides of the skillet ‘CAUSE LET’S BE HONEST, THE SEASONINGS TAKE SOME TIME WHEN YOU USE 94284820493 SPICES.
- NOW, the moment we’ve all been waiting for: add the cauliflower rice to the skillet & season with the coconut aminos, rice vinegar, turmeric, ginger, cumin, garlic, cayenne, sea salt & black pepper! Toss to coat the rice & veggies in all these beautiful spices & flavours!
- Once the rice is coated, set your heat to medium-high & sauté the rice for anywhere between 5 to 8 minutes, until it begins to brown, become a bit tender and absorbs the spices & juices from the coconut aminos/rice vinegar & it’s fragrant AF!
- If you’re adding in the eggs or egg whites, LOWER YOUR HEAT, make a pit in the centre of your skillet (basically, move the rice around the circumference of your skillet so that you have a somewhat empty hole int he middle) & crack your eggs or add your egg whites into the pit! Allow them to cook for a minute or two then using your spatula/wooden spoon/whatever you’re using, toss the eggs with the rice & veggies until fully combined & incorporated!
- P.S. If you’re adding eggs/egg whites, ideally, you would eat the rice right away! I’m not too sure how well the leftovers would keep in the refrigerator if the egg is incorporated into the recipe & leftover for meal prep! If anything, I would recommend cooking the egg & reheating the rice when you’re just about to eat it (as opposed to refrigerating it with the egg already cooked).
- Remove the rice from the heat!
- Serve immediately! OR
- Let cool & store in an airtight container in the refrigerator!