Mid week and one day closer to Friday. Yay! After what I thought was an overwhelming amount of produce on Sunday, I am now almost through everything I picked up at the Farmers Market. So, what to cook? Stir fry! What I love about a stir fry is that you can basically use whatever veggies or protein that you have on hand. For this Veggie Stir Fry over Cauliflower Fried Rice recipe, I used spinach, broccoli, and swiss chard, but you can use whatever veggies you have and your family likes. I also decided to go low carb by using cauliflower instead of rice.
The sauce recipe below is my “go to” stir fry sauce. It’s easy to make and so much healthier than the bottled sauces which can have a ton of ingredients and sodium. I’ve learned to read labels like a detective lol. It is incredible the amount of sodium, sugar, and artificial ingredients are in things you wouldn’t even think of! But, if I’m making my own version, I want it to be easy and FAST!
The stir fry was fast, healthy, delicious and kid approved. Mom for the win!
Cauliflower Fried Rice:
1 head cauliflower, or 1 bag of pre riced Cauliflower
1 tablespoon minced ginger
3 cloves garlic, minced
4 carrots, diced
1 cup frozen corn
1/2 cup frozen peas
4 green onions, thinly sliced
1/4 cup cashews, roughly chopped
2 to 3 tablespoons Braggs Aminos
-If you are using heads and not the pre riced kind, cut cauliflower into florets and discard stems. Pulse the cauliflower in a food processor until it breaks down into rice-sized pieces.
-Whisk the eggs and pour them into the skillet. Scramble the eggs. Transfer the eggs to a cutting board and cut into pieces.
-Heat 2 Tablespoons of coconut oil over medium-high heat. Add the ginger and garlic, and sauté for 1 minute. Add carrots and cook for 3 minutes. Stir in the corn, peas, and the cauliflower into the pan and stir to combine ingredients.
-Cover and cook on medium heat for approximately 9 minutes. Stir in the eggs, green onions, cashews, and 2 tablespoons of Braggs Aminos. Cook for another 1-2 minutes to combine all the flavors.
FOR THE VEGGIE STIR FRY :
1 head broccoli, chopped
1 cup chopped spinach
2 cups chopped swiss chard
1 onion chopped
3 garlic cloves minced
2 Tbsp coconut oil
For the Sauce
1/4 cup Braggs Liquid Aminos
1 Tbsp Xylitol or coconut sugar
1 Tbsp raw honey
1 Tbsp corn starch
-Whisk together all of the sauce ingredients
-Heat oil in a large skillet over medium high heat. Add veggies (including onions and garlic) and toss to coat. Cook for 5-7 min, stirring often. Add the sauce and stir. It should bubble and thicken. Cook the mixture for 3-5 minutes, stirring often.
Serve over the Cauliflower fried rice.
My husband’s comment: ” I can’t believe I not only like this but how good it is!”. He HATES cauliflower lol!
Looking for more cauliflower recipes? Check out some of our other favorites in our Cauliflower Recipe Round Up