Membership Newsletter – Volume 15 March 2024
Welcome to Our March Edition! This Month’s Topic – Mercury In Fish…
Cauliflower Fried Rice with Chinese Twist
Cauliflower Fried Rice with Chinese Twist
Cauliflower Fried Rice with Chinese Twist
The Cauliflower Rice does a nice job simulating real rice. The pea pods, green beans, slivered bell peppers, eggplant, water chestnuts, okra and cherry tomatoes all contribute to the Asian flavor.
- frying pan
- 4 Cups Cauliflower Rice ((frozen bags are great))
- 1½ Cups Vegetable Broth
- 2 Cups variety of raw chopped veggies of choice, my favorites… ((mushrooms,onions, zucchini, carrots, broccoli, bok choy, sugar snap peas))
- ¼ Cup Bragg’s Liquid Aminos
- Place a small amount of vegetable broth (approx. 1⁄2 cup) on bottom of a large fry pan and bring to a boil.
- Add cauliflower rice and vegetables and cook on high for 2 minutes.
- Add remaining vegetable broth, reduce heat to simmer and cook until veggies are ‘al dente’ which means firm to the tooth. You don’t want the vegetables to become soggy.
- There should be vegetable broth still left in the pan. If veggies soaked up all the broth, add additional broth to the pan and warm.
- Drizzle a small amount of liquid aminos over the vegetables to desired taste and mix well. Taste and add more if needed.
- Note: Change up the vegetables to bring in whatever veggies are in season.
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