Our beloved Katie shared one of her client’s favorite recipes for this post: a delicious kid-friendly weekly main that will convert many a veggie hater. Its flavors are simple but, dressed up with fresh herbs, toasted sesame seeds, and lime wedges on the side, even the discerning What We Eat cleaned their plates.
Ingredients
- Neutral oil like grapeseed or peanut (even evoo is okay)
- 2 medium carrots, diced
- 1⁄2 – 3⁄4 cup frozen edamame
- 1 bag cauliflower rice
- 2 eggs, scrambled
- 2-3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp each minced garlic and ginger
- Salt, to taste (go light at first!)
- Pepper, to taste
- Granulated garlic, to taste
- On the side: fresh cilantro, scallions, basil and/or mint; lime wedges, toasted sesame seeds
Method
Heat a skillet over medium heat and drizzle in ~1 tbsp oil. Sauté carrots until softened a bit, about 5 minutes. Add the minced garlic and ginger and saute along with the carrots for 1 minute.
Turn the heat up to high, then add in cauliflower rice and stir to combine. Leave the cauliflower rice in a single layer and let sizzle a bit in the oil and begin to crisp on the underside, about 4-5 minutes. Stir to combine then add in soy sauce, sesame oil, salt, pepper and granulated garlic to taste.
Add in frozen edamame and stir until warmed through.
Meanwhile, whisk eggs in separate bowl. Push rice to one side of pan and scramble eggs right in to fried rice, or scramble on the side and add in.
Serve directly from the skillet or transfer to a large shallow dish. Serve with fresh herbs, lime wedges and toasted sesame seeds on the side.
Serves 2 hungry people or 4 if other dishes are included with the meal