That’s a lot of quotation marks for a recipe title.
But it’s necessary, because this fried rice recipe is not actually fried, and *surprise!* doesn’t actually have a grain of rice in it. But trust me, you’ll be tossing your takeout menus in no time with this healthier but equally tasty option. It fit in my detox, it’s macrobiotic, vegan, gluten free, low-carb, blah blah blah. Most importantly, it tastes amazing.
“Fried” Cauliflower Rice
½ head cauliflower
½ medium onion
1 clove garlic, minced
3 tbsp sliced leeks or scallions
5-10 baby carrots, sliced
1 red bell pepper, sliced
4 oz. silken soft tofu (gluten free)
1 tsp ground ginger
soy sauce (gluten free)
“Rice” the cauliflower with the onion in a food processor. Set aside. Saute the garlic over medium heat on a pan that has been lightly spritzed with cooking spray. Add the cauliflower “rice”. Stir and add the veggies and tofu. Once the tofu has scrambled and is evenly distributed throughout, add some vegetable broth (1/4 cup or so) and continue to stir so that it all cooks evenly. Add the ginger. Once the liquid has evaporated, add a couple tbsp of soy sauce and stir. Once the liquid has evaporated, the vegetables are cooked, and the “rice” is slightly browned, remove from heat and serve. Makes 2 large servings.
In other news, today is Day 5, the final day of my detox!
I feel great, I ate well, and slept better than I have in a while.
- I can definitely move my caffeine intake wayyyy down. I’m talking like a small cup of coffee a day rather than my usual 2-3 huge mugs.
- I used to add way to much salt to things! Food tastes better when I don’t!
- Realists might call me crazy, but this Ayurvedic stuff totally works. I feel so much more in tune with myself and balanced. And the macrobiotic aspect? I miss the nightshade vegetables (tomatoes, eggplant, etc.) but I will be lessening my intake a lot… to maybe just 2-3 times a week. I also miss greek yogurt, but will be lessening my intake of that as well.
I call that success!