Cauliflower Rice Stir-Fry | Ep:1 Two Ingredient Tuesday

firm tofu

🥗Healthier: tofu

💰Cheaper: tempeh

Tempeh is often less expensive and offers a different texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a similar flavor with less sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

corn

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables are often cheaper and provide variety.

Introduce the recipe as part of the 'Two Ingredient Tuesday' series.

Mention that the cauliflower rice was bought from Costco for $9 and the butter was on sale for $8.33.

If vegan, suggest substituting butter with sesame oil.

State that eggs are optional in the dish.

Turn the heat up to high and spread the cauliflower rice in the bottom of the pan.

Cover the pan and let the rice steam for about 5 minutes.

Push the rice aside and add about 20 milliliters (a drop over a tablespoon) of butter.

Wait until the edges of the rice start to turn brown, which takes about 3 minutes depending on stove heat.

Add salt and pepper to taste, adjusting to personal preference.

Whip up the eggs and push the rice to the side of the pan.

Stir the eggs in a method called 'scramblet', mixing a little, letting them sit, and mixing again for chunkier flakes.

For vegans or those allergic to eggs, suggest adding a favorite protein or omitting it altogether.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens