This recipe is courtesy of my good friend (who also happen to be an incredibly talented chef), Michael Coleman of FeedColeman.
The ingredients are easy-
1 Head of Cauliflower (grated)
1 Lg Carrot (julienned)
2 Sweet Thai Chilis (deseeded and diced)
1/2 Onion (your color of choice)
1/2 Red Bell Pepper (medium diced)
1/2 Green Bell Pepper (medium diced)
1/2 Lg Zucchini (julienned)
1/2 Lg Squash (julienned)
4 Cloves Roasted Garlic (sliced or whole)
1-2 Tbs Tamarind Paste (soy substitute as soy sauce contains gluten)
4 Tbsp White Wine
1 egg
Salt and Pepper to taste
People think that cooking and eating healthy is difficult. It’s not!
Always start with sautéing the carrots. Not every time, but you want to start with the vegetables that take the most time to cook (soften from their raw state). Next, add the tamarind as it is very sticky and hard to separate. Follow with the onion and bell peppers, zucchini, squash, and lastly the garlic. Always do the garlic last- charred/burnt garlic tends to taste quite bitter. Once the vegetables have reached their tender texture add the cauliflower and deglaze with white wine. Keep cooking for a few minutes until the cauliflower has soaked up the wine and becomes tender (risotto style). The last step I learned from my Thai friend Tik on how to add an egg to fried rice. Clear out the center of your sauté pan to form a hole in the middle and crack the egg. Scramble with a rubber spatula in the middle until all of the egg is cooked. Toss together and you are ready to go!
To spice things up a little- add diced grilled chicken and kale at the end.
