Submitted by webmaster on

Recipe Type: 


Genius: fried rice with nutrients!


Prep time
Cooking time
Total time


2 T
sesame oil
onion (small)
1 c
mushrooms (sliced)
Cauliflower (large head)
ginger (fresh - about one knob)
2 c
vegetables (mixed, fresh or frozen)
1 c
kale (fresh or frozen)
1⁄2 c
water chestnuts (sliced - optional for crunch)
1⁄4 c
cashews (optional)
1 pn
salt & pepper (to taste)
3 T
soy sauce (2-3 T according to taste (or aminos to make it gluten-free))


Dice your onion. Get the oil heating in a large skillet over medium heat and add the onion.

In the meantime, chop the cauliflower florets into roughly bite size pieces. Add the cauliflower in batches to the food processor. Process for about 10 seconds – until “riced”. You don’t want to process for too long or it will get mushy. Empty the riced cauliflower to a large bowl and move to the next batch.

Once the onions are soft, add the mushrooms.

Peel your ginger and grate it. I use a microplane. Once the mushrooms are soft, add the ginger and stir to combine. Add the cauliflower and stir. Reduce heat to medium-low, cover and cook for about 5 minutes. You want the cauliflower to soften but not get mushy.  If using fresh vegetables and kale add at this point.

Remove cover and add the frozen vegetables, kale, water chestnuts, and cashews. Stir to warm up the veggies.

Crack the two eggs in a small bowl and whisk. We need to cook the egg. You have a choice: you can scramble the egg in a separate pan, or you can make a hole in the middle of the veggies and add the eggs like I did. Either way, let the egg cook through and then stir in with the rest of the cauliflower. Add the soy sauce and stir to combine.


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