Veggie Fried Rice
Prep Time
10
Cooking Time
15 minutes
Yields
2
Ingredients
1 head cauliflower, grated on the small holes of box grater to the size of rice (about 1 cup)
pinch of red pepper flakes, plus more as desired
4 cups fresh stir-fry vegetable medley ( chopped into 1/2-inch pieces)
6 garlic cloves chopped
2 teaspoon fresh ginger (grated0
1 1/2 teaspoon sea salt
2 tablespoon coconut aminos
2 tablespoon extra virigin olive oil
Directions
Drizzle 1 tablespoon olive oil in a large saute' and place it over medium-high heat.
Add the red pepper flakes and grated cauliflower and cook until the cauliflower is lightly browned, about 30 seconds. Season with salt, transfer to a bowl, and set aside.
Drizzle 1 tablespoon olive oil add the vegetables. Cook until the vegetables are charred and softened, about 3 minute. Move the vegetables to one side of the pan and add the garlic and ginger to the exposed part of the pan. Cook until aromatic, about 40 seconds. Return the cauliflower “rice” to the pan and toss until everything is well mixed. Turn off the heat, add the coconut aminos, and toss the mixture until everything is well coated. Season with salt and more red pepper flakes, if desired.