1/2 large cauliflower
2 medium carrots
2 tablespoons olive oil
4 cloves garlic (about 1 tablespoon minced)
1 slice ginger (about 1 tablespoon minced)
6 green onions, thinly sliced on an angle (or 1 red onion, halved and thinly sliced)
2 cups sliced mushrooms
2 red bell peppers, quartered and thinly sliced
1 cup sliced celery (thinly sliced on an angle)
2 large eggs, lightly beaten (optional)
Salt and freshly ground black pepper
1 teaspoon instant pareve chicken soup mix
1/2 cup toasted sliced almonds
This fiber-packed dish tastes just like fried rice, but it contains a fraction of the carbs. It’s faux-tastic! Prepare the vegetables in advance, then cover and refrigerate overnight. When needed, stir-fry them quickly in a wok or large, deep skillet. Undercook them slightly if you plan to reheat them to prevent them from becoming soggy.
Wash the cauliflower thoroughly and cut it into large chunks.
Grate the cauliflower in a food processor fitted with a grater. Use medium-firm pressure on the pusher when putting the cauliflower through the feed tube. Set aside. (The grated cauliflower is the “rice.”)
Grate the carrots, using medium pressure. Set aside.
Heat the oil in a large nonstick wok or skillet on medium high. Stir-fry the garlic and ginger for 30 seconds. Add the onions, mushrooms, red peppers and celery; stir-fry for 2 to 3 minutes.
Add the grated cauliflower and carrots. Stir-fry for 3 to 4 minutes longer, until tender-crisp. Do not overcook the vegetables or they will get too soft.
If adding eggs, push the entire mixture to one side of the wok. On the empty side, add the beaten eggs and scramble for 2 minutes or until they are just set. Mix the eggs into the “rice” and season with salt, pepper and powdered soup mix.
Remove from heat and transfer to a serving platter. Best served immediately. Sprinkle with parsley (or chopped nuts) at serving time.
Note: Keeps up to 2 days in the refrigerator; reheats well in the microwave. Don’t freeze.
Variation: To make this into a main dish, add cut-up cooked chicken, lean beef or turkey the last 2 minutes of stir-frying.