Friendly fried rice

By Julie Daniluk
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Add protein-rich mushrooms or eggs to this recipe and it becomes a hearty main dish perfect for work or school. Plus, the pineapple adds a nice sweetness to the dish. 

SERVES
6

Ingredients

  • 2 tablespoons avocado oil, coconut oil or vegan butter
  • 1 1/2 cups chopped red or yellow onion (about 1 medium onion)
  • 1 1/2 cups mushrooms or small broccoli florets (optional)
  • 1 to 2 cloves garlic, chopped (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon unrefined pink salt
  • 2 to 3 teaspoons mild curry powder or spice blend (see Tip)
  • 3 tablespoons coconut sauce or wheat-free tamari (optional)
  • 3 cups cauliflower rice (about 1 medium head)
  • 1 cup fresh or frozen sweet peas
  • 1 tablespoon grated fresh ginger (or 1/2 teaspoon ground ginger)
  • 1 cup chopped fresh pineapple (optional)
  • 1 to 2 large eggs, whisked (optional)
  • Fresh flat-leaf or curly parsley or cilantro, for garnish

Directions

  1. In a large saucepan or pot, heat the avocado oil over medium heat. Add the onion, mushrooms (if using) and garlic and cook, stirring frequently, until the onion is soft and translucent, about three minutes.
  2. Add the salt, curry powder and coconut sauce (if using) and cook for an additional two to three minutes until fragrant.
  3. Add the cauliflower rice, sweet peas, ginger and pineapple, if using. Cook until completely warmed through, about five minutes.
  4. Add the whisked egg (if using) and cook for one minute more.
  5. Adjust the seasoning to taste. Top with the chopped parsley or cilantro and garnish with sauerkraut to help with stomach recovery! Enjoy! 

Tip: If you want to make your own spice blend, mix together one teaspoon of turmeric, one teaspoon of ground cumin, half a teaspoon of ground ginger and half a teaspoon of cinnamon.

Watch The Marilyn Denis Show Daily at 10am ET on CTV

Follow Julie Daniluk: