This all-veggie riff on fried rice uses convenient, quick-cooking cauliflower rice in place of grains and loads on more plant-based goodness with napa cabbage, carrots, and snow peas. We use matchstick carrots because they save on prep time and cook in a flash, but we chop them a bit so they incorporate better in the mix. You can always add a source of protein in the form of scrambled eggs or cooked chicken or pork—whatever you have on hand that suits your needs and supports your goals.
Ingredients
4 sprays cooking spray
2 cups shredded uncooked napa cabbage
½ cup uncooked carrots, matchstick-cut, coarsely chopped
2 tsp ginger root, peeled and grated
3 medium garlic cloves, minced
2 cups snow peas, halved diagonally
½ cup uncooked scallions, thinly sliced
16 oz uncooked cauliflower rice, fresh or frozen (defrosted)
3 tbsp low sodium soy sauce
1 tbsp rice vinegar
Instructions
Spray a large nonstick skillet with cooking spray. Heat pan over medium-high heat. Add cabbage, carrots, ginger, and garlic; stir-fry 2 minutes.
Add snow peas, scallions, and cauliflower rice; stir-fry until crisp-tender, 3 to 5 minutes. Remove from heat and stir in soy sauce and vinegar.
