Ever have the craving for Chinese food, but know that it’s probably not the best option for takeout? Well, this cashew cauliflower fried rice tastes just like the real deal but is WAY healthier for you! It satisfies your craving but is lower in soy, salt, sugar + carbs and filled with lots of fiber, nutrients + vitamins. The best part — it takes less than 30 minutes to make!
Cashew Cauliflower Fried Rice
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 4-5
Ingredients
- 2 tbsp sesame oil
- ¼ white onion diced
- 1 clove garlic minced
- 1 tbsp minced ginger or ground ginger
- Sea salt + pepper to taste
- 2 cups sliced white or brown mushrooms
- 1 finely diced green pepper
- 1 cup frozen or fresh peas
- 1 cup shredded kale
- 1 cup cole slaw (cabbage/carrot mix)
- 1 bag frozen cauliflower rice
- ¼ cup coconut aminos or soy sauce
- 4 eggs
- 1 cup raw cashews
- Optional: chopped scallions for serving
Instructions
- Heat a large pan on high and once it's heated, add in the sesame oil and lower the heat to medium-low to low.
- Add in diced onions, garlic, minced ginger with a sprinkle of sea salt + pepper. Cook for about 5 minutes until the onions start to brown.
- Add the mushrooms + diced green peppers into the pan to sauteé. Cook for about 10 minutes or so until mushrooms start to brown.
- Then add in the peas, shredded kale + cole slaw. Stir everything together and cover the pan. Cook for another 5 minutes + stir occasionally.
- Then add in the cauliflower rice with the coconut aminos/soy sauce. Stir everything together again and then taste test to see if you need to add in anymore pepper and/or ginger. Cover the pan and cook on low so all of the flavors cook together.
- While the cauliflower rice is cooking, heat up a small pan on high. Crack + scramble the eggs in a bowl. Coat the pan with ghee or coconut oil and turn down the heat to medium-low to low. Add the eggs to the pan and cook them to an egg scramble (making the scramble pieces small).
- Once the eggs are fully cook, add them into the large pan + stir. Taste test once more to see if you need to add any additional spices or coconut aminos/soy sauce.
- Cover the pan and cook for another 3 minutes.
- Finally add the raw cashews to the pan and turn the heat off. Mix up one final time and cover the pan so the cashews absorb the flavor. Let it sit for 2 minutes and then take the cover off to cool.
- Serve with chopped scallions + enjoy!
Another day, another plant based bowl and I’m a happy girl 🙂
With Health + Happiness Always,
Jax
PS – Don’t forget to sign up for my FREE 3 Day Detox Guide if you haven’t already. Best way to prep for the upcoming holidays 🙂
