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Looking for a realistically healthy comfort food that won’t you get you the eyes from preachy healthy people that are ironically judgmental?
Well, look no further.
It’s no secret that our beloved home of Long Island has some of the best Chinese takeout in the world. I speak from personal experience as someone who’s hunted for it worldwide in places such as Buenos Aires, Barbados, London, Malta, Mexico and many others.
Now it’s also no surprise that it’s not the best choice for a healthier lifestyle.
Don’t worry! Leave it to me, the self proclaimed “healthy pig” and problem solver.
I have found a way to make fried rice, one of my all-time favorites, in a still really good but guilt free way. I’ve gotten wows from the recipe, which I’ve been honing for three years now and I am ready to share.
Being a mix of Sicilian and Greek, I cook from sight. Every time I use measuring tools I botch things up somehow. I will give you an idea of how much you need but try to learn to ditch the cups and spoons and, hey, if you don’t get it right the first time you will the second or third.
Just keep tasting as you go but make sure you don’t over-season in the process.
The key ingredient here is cauliflower and broccoli “rice” but it has to be made the right way. I discovered these vegetable scraps a couple of years back in Trader Joe’s — yes I said vegetable scraps.
Before cauliflower rice became a foodie favorite, you could find it at Trader Joe’s in the frozen section.
It was made in Italy and the tiny rice pieces were a result of the processing and packaging of the larger pieces. The smaller bits were discarded. Someone had the genius idea to bag the crumbs, and voilà — you had veggie rice.
Before the rice substitute was in every market they were rationing the supply at Trader Joe’s; no one was allowed more than two bags.
Employees would have to get it in the back and would not give in on quantity! I kid you not.
Anyway, soo here is what you need:
- 2 healthy spoon fulls of ghee (clarified butter) and coconut oil. Mix or just use one.
- 1- 1 1/2 pounds meat of your choice (cubed)
- Bragg’s Aminos Soy Sauce Alternative
- 2-3 raw eggs
- 2-3 cups of raw cashews
- 2 packages total of cauliflower and/or broccoli rice
- 1 package of peas and carrots
- Sesame seeds to garnish
Step 1. Clean, trim and dice your chosen meat(s) into approximately 1/2 inch cubes and fry on medium high in pan with melted ghee and coconut oil.
Step 2. Add three squeezes or (3 tablespoons) of Bragg’s soy sauce alternative to flavor meat. Fry pork. Drain and cook more till the meat is browned and it reaches your level of preferred crispiness. Set aside in a separate dish.
Step 3. Fry 2-3 eggs on medium heat and scrambled into bite sized chunks. Set aside in a separate dish.
Step 4. Toast up your nuts for 8-10 minute at 350 Degrees. Any work! Set aside.
Step 5. Grab your veggie rice substitute and get ready to combine all your ingredients. Begin with the “rice”.
Tip: It took me a few tries to figure out how to get it crispy and nutty but I got it! Throw in your “rice” on high in a pan that is dry. Any moisture will make it a little soggy.
Add three more squeezes of Bragg’s Aminos Soy Sauce alternative and three to five food dashes of Chinese seasoning to flavor the “rice.” It’s your personal preference and depends on the potency of the seasoning.
Throw in your peas and carrots, pork, eggs and nuts and mix all together on high. Do not go anywhere this doesn’t take long, about 5 minutes. Now is a good time to taste. Make sure you blow first that pan is hot. Add more soy sauce or Chinese seasoning if needed!
Step 6. To give it a more authentic flavor mix in one or two drops of sesame oil or just use sesame seeds to add the flavor element.
Step 7. Plate and garnish with more sesame seeds.
Should make enough for 3-4 people. But if you’re a hungry man like me then it is enough for two. It’s ok! It’s dairy free and grain free and you’re eating vegetables!
Offer some to your judgmental healthy friends. If they don’t want it, tell them to take a hike! Enjoy.
