In my quest to pack my diet with fruits and vegetables, I gravitate towards meals that can incorporate several veggies all at once. And the recipe has to be super easy and not take a lot of time.
This Colorful Cauliflower Fried Rice fulfills all those requirements. It’s chock full of colorful veggies that can be interchanged with any veggies you personally like. There is really no way to mess up a meal like this.
It starts with cutting up a big, beautiful pile of purple cabbage and some other colorful vegetables like carrots and radishes. I also throw in some snow peas.
While you’re chopping all those beautiful vegetables, saute onion and garlic in a large pan with sesame oil.
When the onion and garlic are softened, add in your pile of colorful vegetables and let cook until all the vegetables are soft. Then I like to add two eggs to one side of the pan and scramble them, then mix the vegetables and egg all up together.
*If you want a vegan meal, just skip the eggs.
While the vegetable mixture is cooking, heat the cauliflower “rice” in a separate pan. Sometimes I start from scratch with a whole head of cauliflower. Grate it and add it to a pan with some olive oil and salt and pepper to taste and heat until it’s soft and starts to brown a little.
Sometimes I shorten this step and buy a frozen package of cauliflower rice. Just add the package to the pan and heat it up the same way. This saves a lot of time and is just as good.
When the cauliflower “rice” is done cooking, add it to the large pan with the vegetables and heat a few minutes to let the flavors combine. Add some soy sauce and more salt and pepper to taste.
Cover the pan and simmer a few minutes to let all the flavors combine. Serve in a bowl with green onions sprinkled on top.
You can sub the cauliflower for white rice, brown rice or quinoa.
This recipe fits perfectly into my Rainbow Meal Plan. See the plan here, along with printable pages for planning, tracking and compiling recipes to hep ensure a diet full of colorful fruits and vegetables.
Colorful Cauliflower Fried Rice Recipe
Ingredients
- 1 Head Cauliflower
- 1 Tbsp Olive Oil
- 2 Tsp. Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Small Onion, Chopped
- 1 Head Purple Cabbage, Sliced Into Thin Strips
- 1-2 Carrots, Cut Into Matchsticks
- 1/2 Cup Radishes, Sliced
- 8 Oz. Package Snow Peas
- Salt & Pepper to taste
- 1/3 Cup Low Sodium Soy Sauce
- Green Onions, Diced For Garnish
Instructions
- Grate entire head of cauliflower and add to pan with 1 Tbsp olive oil. Sprinkle in salt and pepper to taste. Cook, stirring regularly, until cauliflower is softened and starting to brown a little.
- Saute onion and garlic in large pan with 2 tsp. sesame oil until onion is softened.
- Add cabbage, carrots, radish and snow peas to large pan. Mix well and cook a few minutes, until all vegetables are softened. Push vegetables over to one side of the pan, crack two eggs on the other side and stir to scramble. When eggs are scrambled, mix to combine with vegetables.
- Add cauliflower to large pan with vegetable mixture and stir to combine.
- Add soy sauce and more salt and pepper if desired.
- Cover pan and let simmer a few minutes to let all flavors combine.
- Serve with sliced green onion.
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