Could there be such a thing as healthy fried rice? If you are using the traditional ingredients, probably not. However, Corey over at Family Fresh Meals created an incredible faux fried rice recipe that I have seen pinned over and over again.
From the first moment I saw this recipe, I’ve wanted to try it. Finally, this week, I did… and I am hooked!
We modified the original recipe a bit by: adding tofu instead of egg; using Soy Vay Teriyaki Sauce (our go-to stir fry sauce) instead of soy sauce; and using the veggies that we had on hand.
Recipes that can handle all that swapping and still be good are my absolute favorites. They allow you to use seasonal ingredients and use whatever you happen to have in your fridge or freezer. On top of that, they make it very easy to accommodate food allergies.
- 2 bunches cauliflower, grated
- 3 cups cabbage, chopped
- 1 small onion, diced
- 1 cup corn
- 1 cup peas
- ½ red bell pepper, chopped
- 1 block firm tofu, crumbled
- 2 cloves garlic, chopped
- ¼ cup Soy Vay Teriyaki Sauce
- Using a food processor, grate (or shred) the cauliflower by pulsing several times until it looks like rice. Set aside.
- Shred the cabbage by pulsing several times to ensure that there are no long strands.
- In a large pan, saute the onion and garlic for 2-3 minutes, until soft.
- Stir in the bell pepper, corn and peas. Saute for 2-3 more minutes.
- Stir in the cabbage, tofu and sauce (if desired). Saute until the cabbage begins to soften.
- Stir in the cauliflower. Saute for 7-8 minutes, stirring occasionally, until it the cauliflower is cooked.