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.
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