Nauruan Fried Rice & Coconut Crusted Lime Cauliflower with Vegan Tartar Sauce

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu reduces calories while maintaining protein.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce is healthier for sodium intake.

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner while pork is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats while canola is budget-friendly.

Cook rice or use leftover rice.

Dice about a quarter cup of Spanish onion.

Mince garlic.

Combine 1/4 cup of frozen peas, 1/4 cup of frozen corn, and 1/4 cup of carrots in a bowl.

Add 1 tablespoon of soy sauce and a second tablespoon of soy sauce, 1 teaspoon of agave syrup, and 1/2 teaspoon of kelp granules to the bowl.

Add 1 tablespoon of rice vinegar or apple cider vinegar.

Cut plant-based sausages into bite-sized pieces.

Heat a pan over medium heat and add vegetable oil.

Add minced garlic and diced onion to the pan and stir until fragrant.

Add in the plant-based sausages and stir.

Add the mixed vegetables to the pan and stir them in.

Pour in 1/4 cup of Just Egg and stir until it firms up.

Add the rice to the pan and gently mix it in without making a mess.

Pour the sauce mixture over the rice and stir gently.

Sprinkle white pepper and toss in chopped green onions and sesame oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens