We love making fried rice any day of the week, but swapping the rice for riced cauliflower makes this dish much lighter. Using frozen vegetables is practical and quick, especially for those days when your vegetables are getting low before your next trip to the store – just thaw them on the counter for 30-60 minutes, then you’re ready to cook. We like to add a mix of bell peppers to add even more beautiful colour to this dish. If you want a touch of heat, add some sriracha or sambal oelek when you add the soy sauce to the dish.
Directions
- In small bowl, combine soy sauce, sesame oil and rice vinegar. Reserve.
- In large frying pan or wok, heat 2 Tbsp oil over medium high heat.
- Add garlic and ginger and stir fry quickly until aromatic, 1 minute.
- Add bell peppers and stir fry for one minute, then add cauliflower rice, kale, peas and carrots and stir fry for 3-4 minutes.
- Move vegetables to the side of the pan and add remaining Tbsp oil and eggs. Stir eggs to scramble, 1-2 minutes, then mix in with the vegetables.
- Add soy sauce, sesame oil, rice vinegar and salt to taste, mix to combine.
- Stir in green onions and serve immediately, garnished with chopped cashews.
Ingredients
- 4 Tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tsp rice vinegar
- 3 Tbsp oil divided
- 2 garlic cloves minced
- 1 Tbsp ginger minced
- 1 cup bell pepper diced
- 2 cups Farm Boy™ IQF Riced Cauliflower (500 g)
- 1 cup Farm Boy™ IQF Chopped Kale (500 g)
- 1 cup Farm Boy™ Organic Peas & Carrots (500 g)
- 2 eggs beaten
- 2 green onions thinly sliced (1/2 cup)
- salt to taste, if necessary
- 1/4 cup Farm Boy™ Double Dry Rstd Salted Cashews (175 g)
