This is the ultimate go-to for leftovers. Making a large batch of rice in advance ensures a way to make use of some leftovers. Combine little bits of anything in your fridge, and add a few more fresh or frozen ingredients and you have an instant one-dish meal. In most restaurants, it’s usually 90% rice, and 10% nutritional sustenance. When making it at home, use a 50/50 ratio of rice to everything else, with plenty of nutritious ingredients, making it a more balanced meal. Adding the cauliflower “rice” is the best way to ensure lots of nutrients are in this dish. You won’t even notice that it’s there!! If you’re on a grain-free / paleo / primal diet, then substitute with quinoa, or skip the rice altogether, and just use cauliflower rice ;)
2 cups cooked rice
1 cup cauliflower, very finely chopped (a.k.a. cauliflower “rice”)
2 Tbsp olive oil or coconut oil, divided
1 stalk scallion or 1/4 onion, chopped
1 cup peas or corn (or both)
2+ cups spinach, bok choy, kale, chard or cabbage, finely chopped
2+ Tbsp low-sodium tamari, to taste
2” stem of fresh gingerroot, grated
Sea salt, to taste
In a frying pan that is big enough to hold all ingredients, coat with 1 Tbsp oil. on
high heat, scramble the eggs, and remove from pan.
Add more oil and sauté scallion/onion, chopped cauliflower, and peas or corn for five minutes. Then add the rice and leafy vegetables, combining all ingredients evenly. Cook for a further 5 minutes. Finally, add the tamari, freshly grated ginger, and season with salt to taste.