This easy to make Asian fried rice is low in oil and is as yummy as it is healthy. The riced cauliflower takes on the texture of rice. This is a real crowd pleaser.
- 2 ten ounce bags of frozen riced cauliflower. I like Trader Joe’s.
- 1 block sprouted or regular firm tofu (8 to 14 ounces)
- 1 Tablespoons peanut oil
- 1 Tablespoon sesame oil
- Corn from an ear of corn or 1/2 cup frozen
- 1/2 cup frozen green peas
- 2/3 cup of chopped peppers. (I like orange and red peppers)
- 1/3 cup chopped carrots
- 1 cup mung bean sprouts
- 3/4 cup sliced mushrooms (bella, shiitake or white)
- 2/3 cup organic vegetable broth
- 1/4 cup cilantro
- 2 Tablespoons light sodium soy sauce
- 1 teaspoon Sriracha hot chili sauce (or any hot sauce)
- Heat empty wok on burner until hot. Add 1/3 cup broth and continue to heat. Add carrots, peppers and corn.
- Stir fry in water until most of the moisture is absorbed, about 2-3 minutes. Add mushrooms, peas and 1 tablespoon soy sauce. Stir fry until all moisture is absorbed.
- Empty veggies from wok and reserve.
- Wrap tofu block in a towel. Gently squeeze out moisture. Break up block with a knife. Reserve.
- Heat peanut oil in wok until smoking. Add minced garlic and ginger. Stir constantly until lightly browned, about 30 seconds. Remove from wok and reserve.
- Wipe out wok. Add remaining 1/3 cup broth into wok. Heat until very hot add tofu and sprouts stir frying until warmed throughout and liquid is mostly absorbed.
- Add the frozen cauliflower to wok taking care to break up any frozen clumps. Stir fry 1 minute on high. Add reserved veggies and garlic and ginger and green onions. Stir fry 30 seconds.
- Add sesame oil and more soy sauce if deserved. Toss well. Garnish with cilantro leaves and serve.
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