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.

 

 

CAULIFLOWER FRIED RICE WITH SCALLOPS

 

INGREDIENTS

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)

 

DIRECTIONS

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.