I also love this dish because it is a great way to utilize leftovers. Combine little bits of anything in your fridge, and add a few more fresh or frozen ingredients and you have an instant one-dish meal. It is also great because even the pickiest of eaters will be bound to have something they like in there.
In Chinese restaurants, there is a lot of rice, and very little nutritional substance. This is why I like to make it at home, so that there is a 50/50 ratio of rice to everything else, with plenty of nutritious ingredients, making it a more balanced meal.
We all love the warming flavor of ginger in the rice now, all the kids (not only my own kids) LOVE it! Adding the cauliflower "rice" is the best way to ensure lots of nutrients are in the dish. The kids don't even notice that it's there!! Use this recipe as a blueprint, and integrate any of your own favorite vegetables and flavors.
2 Tbsp olive or coconut oil, divided
2 free-range, pastured eggs, beaten, optional
1 stem green onion or ¼ onion, chopped
1 cup frozen peas or corn (or both)
2 cups cooked rice, or quinoa2 cups of packed spinach, bok choy, kale, chard or cabbage leaves, finely chopped
2" stem of fresh gingerroot, grated or peeled and finely chopped2 Tbsp low-sodium tamari
Sea salt, to taste
- In a frying pan that is big enough to hold all ingredients, coat with oil. On high heat, if using eggs, scramble the eggs, and remove them from pan.
- Add oil and sauté onion, chopped cauliflower, and frozen vegetables for 5 minutes.
- Add the rice and leafy vegetables, combining all ingredients evenly. Cook for a further 3 minutes.
- Add the grated ginger, tamari and season with salt, to taste.
|Chop up cooked meat with a fork & knife|