Recipe Makeover: Chinese Fried Rice

Okay, I’ll admit it: I love Chinese food. It is sooo tasty. All those flavors and textures and—let’s be real—is there anything better than eating the leftovers straight out of the carton for breakfast the next morning?


Except, Chinese takeout is, in general, loaded with sodium, MSG (monosodium gultamate is a food additive that has been linked to headaches and obesity) and fat. Which is why I don’t eat it all that much unless I cook it for myself. One of my new favorite dishes to make is cauliflower fried rice. I sub egg whites for eggs and use Braggs amino acids instead of soy sauce. I love scallops, which is how I served this dish, but you could also pair this with chicken breast steamed in parchment paper with ginger and garlic, shrimp or your favorite white fish.






Coconut oil cooking spray
1/2 cup egg whites
3-4 cloves garlic, thinly sliced
1 inch piece fresh ginger, peeled and chopped
4 scallions, tops trimmed, cut into 1/4 inch pieces
1 carrot, peeled and chopped
1 small package mushrooms of choice, roughly chopped
1 head of cauliflower, processed or chopped into rice-like pieces
Braggs amino acids
8-10 Day boat scallops (sometimes referred to as “dry” scallops)



Coat a pan in coconut oil cooking spray and heat over medium high heat. Add egg whites and cook for 1-2 minutes until set. Scramble gently with a fork and transfer to a plate; set aside. Coat pan again in cooking spray. Add garlic, ginger, scallions and carrot and cook for 3-4 minutes, stirring occasionally  to prevent garlic from burning. Add mushrooms and continue to cook, 1-2 minutes more. Transfer to plate with eggs and set aside. Coat pan in cooking spray and add cauliflower. Cook until cauliflower is soft, about 4-5 minutes. Spray with Braggs amino acid to taste (start with 3-4 pumps). Add veggie and egg mixture back to the pan and combine. Set aside. In another pan coated with cooking oil, over medium high heat, carefully place scallops (season scallops lightly with salt before cooking) and cook 1-2 minutes until lightly browned and caramelized. Carefully flip each scallop and cook another 1-2 minutes. To serve, divide cauliflower rice into two portions and place 4 to 5 scallops on top. Top with a sprinkle of black sesame seeds, 1 tbsp rice wine vinegar and 1 tbsp toasted sesame oil if you are not following THE FORMULA or plan on using this as a treat meal.




Eating With Bridget Malcolm

Bridget Malcolm, @bridgetmalcom
Bridget Malcolm, @bridgetmalcom

This isn’t my personal recipe—I adapted it from  Vegan Richabut it is my favorite.  The recipe uses turmeric, which is an amazing anti-inflammatory spice. Along with chili, mustard seeds and lemon juice, it’s all good stuff for the metabolism. Plus it tastes like heaven. I serve it with oven roasted eggplant and broccoli seasoned with cumin and some tofu to make it more solid. For more about me, my take on “diet mentality” and other recipes I like, check out my official WEBSITE.







2 cups cooked cauliflower rice
2 tsp grapeseed oil, divided
½ tsp black mustard seeds
10 curry leaves, chopped
¾ tsp turmeric
½ tsp red pepper flakes
2 tbsp lemon juice
½ cup cilantro, roughly chopped

Optional: 1 package of extra firm tofu
steamed or roasted broccoli or roasted eggplant


Using a box grater or food processor, turn 1 head of cauliflower into cauliflower rice. In a large pan, heat 1 tsp oil over medium high heat. Add mustard seeds, curry leaves, turmeric and red pepper flakes. Reduce heat to low and add the lemon juice. Add cauliflower and continue to cook until just softened, about 2 to 5 minutes, depending on the size of cauliflower rice pieces. Season to taste with salt, sprinkle with cilantro and set aside. Drain and cut tofu into three steaks using a sharp, clean knife. Season with salt. Clean pan and add remaining 1 tsp oil into pan, heat over medium high heat. Sear tofu in pan until well browned, about 2 minutes. Flip and sear on other side. Serve with cauliflower rice and roasted broccoli or eggplant (if desired).