Fried Rice *****

I made this using the Veggie Broth Mix from My Plant-Based Family.  It was really good served with some hot sauce.  Yum!  I also made it and added greens instead of napa cabbage, which was very good.

(Or fry in avocado oil)

2 cups Cauliflower Rice 
Veggie broth for sautéing (I had 1 cup on hand)
Avocado Oil for sautéing
1 sweet onion, diced
4 cloves garlic, pressed
1" piece ginger, grated
1 large carrot, shredded [omit for low oxalate]
1/2 head Napa cabbage, shredded
Lime, juiced
Coconut Aminos, to taste, opt.
Himalayan pink salt to taste
Hot Sauce, opt.


Sauté onion, garlic, and ginger in a wok until soft. Stir in cabbage, carrots, and enough broth to keep from sticking, sautéing until tender-crisp.

Add miracle rice and more vegetable broth; stir-fry until heated through. Serve with lime juice and coconut aminos, adding Himalayan salt, as needed.

Napa Cabbage - Sautéed and Instant Pot *****

Made it in the Instant Pot with 2 cups of water and a large head of Napa cabbage.  I pressed 3 cloves of garlic and grated fresh ginger into it, and then added coconut aminos and Himalayan salt, and cooked it on manual for 5 minutes on high.  I drained it and added some ghee and adjusted the seasonings.  Very different tasting than sautéed, but really good.  

Made this again and although the IP is easier, I think it prefer it sauteed.  

Napa Cabbage (or Wegman's Asian Slaw)

Avocado Oil

Fresh ginger

Fresh garlic

Ghee

Celtic or Real Salt

Coconut Aminos

Wash cabbage well; slice into ribbons.

In a large sauté pan, heat avocado oil over medium heat.

When the pan is hot, add the cabbage.

Add freshly grated ginger and garlic to the cabbage.

Cook, stirring frequently, until tender.

Near the end of the cooking time, stir in some ghee.

Season to taste with salt and coconut aminos.