Serve this to EVERYONE. Vegans and Gluten Frees and Paleos (I think?) and grain free friends and people that eat everything because this is bomb and easy and just takes some chopping time. Add some honey if you’re not vegan. Use soy sauce if you’re not GF. Throw an egg in at the end and call it GOOD.
INGREDIENTS
(makes enough for 4 as a side, 2 as lunch)
1 bag frozen cauliflower rice (~3 cups)
1 tsp olive oil/coconut oil
1 shallot, diced
1” ginger, grated (optional- don’t make a special trip if you don’t have it)
2 cloves garlic, grated
1 large carrot, diced small
2 stalks celery, diced small
1 c frozen peas (or fresh, whatever)
1/4 c chopped cashews
2 TBSP soy sauce or coconut aminos if GF
1/2 tsp honey (optional, omit if vegan)
1 tsp miso (also optional)
1 1/2 tsp sriracha
1 lime, cut into wedges
Start by chopping all of your veggies and setting them aside in a bowl because once that’s done, the rest is QUICK.
Saute the shallot in the oil over medium heat until translucent. Add the ginger, garlic, carrot, celery and peas and cook for 5-7 minutes until the veggies start to soften. Add the frozen cauliflower, cashews, soy sauce, honey, miso and sriracha and cook for another 7-9 minutes or so until the cauliflower is warmed through and tender. Serve with a wedge of lime and cilantro if you have it.
Optional: Add two eggs in after the cauliflower is cooked through and cook for another 2 minutes, moving the mixture around constantly to scramble the eggs into the fried rice! YUM.
