Fried Rice with Cauliflower and Cashews
with stir-fried ginger cabbage

Name: Fried Rice with Cauliflower and Cashews
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 16 oz Cauliflower, florets; 1 Tbsp Soy sauce, low-sodium; 2 tsp Vinegar, rice; 1 tsp Chili garlic sauce; 1/2 tsp Honey; 3 stalks Green onions, chopped, green and white parts separate; 1 Limes, wedges; 2 Eggs; 2 cups Peas and carrots, frozen; 1 Tbsp Oil, cooking; 3 cups Cooked rice (leftover from Monday); 1/3 cup Cashews; 16 oz Cabbage, green or red, thinly sliced (sub coleslaw mix); 1 Tbsp Ginger, finely diced; 1 Tbsp Oil, cooking; 1 tsp Oil, toasted sesame; 1 tsp Sesame seeds, white (opt)

Active: 40 Total: 40

Original GF Paleo Vegetarian

This is a classic fried rice with cauliflower, time-saving frozen vegetables, and scrambled eggs for added texture.
Smarts: Don’t want to serve the ginger cabbage on the side? Just leave it in the pan and add the other ingredients in the order listed.

Dependency

Tamarind Red Lentil Soup

Ingredients

Metric

Servings:

Fried Rice with Cauliflower and Cashews:

Cauliflower - 16 oz , florets
Soy sauce, low-sodium - 1 Tbsp
Vinegar, rice - 2 tsp
Chili garlic sauce - 1 tsp
Honey - 1/2 tsp
Green onions - 3 stalks , chopped, green and white parts separate
Limes - 1 , wedges
Eggs - 2
Peas and carrots, frozen - 2 cups
Oil, cooking - 1 Tbsp
Cooked rice (leftover from Monday) - 3 cups
Cashews - 1/3 cup

Stir-Fried Ginger Cabbage:

Cabbage, green or red - 16 oz , thinly sliced (sub coleslaw mix)
Ginger - 1 Tbsp , finely diced
Oil, cooking - 1 Tbsp
Oil, toasted sesame - 1 tsp
Sesame seeds, white (opt) - 1 tsp

Prep

Cauliflower / Cabbage / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sauce - Combine soy sauce, vinegar, chili garlic sauce, and honey. (Can be done up to 5 days ahead)
Green onions / Limes - Prep as directed.
Eggs - Whisk eggs.
Peas and carrots - Defrost vegetables in the microwave.

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Make

Heat a wok with cooking oil (portion for cabbage) over medium-high heat. Add cabbage and saute until tender but still slightly crunchy, 7 to 8 minutes. (Add some water if the pan starts to look dry.) Add ginger and some salt and saute for 1 minute more. Fold in toasted sesame oil and sesame seeds. Taste and season with some salt. Transfer cabbage to a serving dish and cover to keep warm.
Return wok to heat and add oil (portion for fried rice). Add cauliflower and saute until starting to turn golden brown on the edges, 3 to 4 minutes. Season cauliflower with some salt as it cooks. Add water to pan and cover with a lid. Steam cauliflower, covered, until tender, ~3 minutes more.
Remove lid and add white parts of green onions. Saute for 1 minute. Add rice and cook until rice is heated through and starting to crisp on the bottom, ~2 minutes more.
Push rice to one side of the skillet and pour eggs into the other side. Scramble eggs on one side of the pan until starting to cook through and then gently stirring them into the rice.
Add sauce, peas, and carrots. Stir to combine everything.
Stir in cashews and green parts of green onions.
Serve fried rice with cabbage and lime wedges on the side. Enjoy!

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