Vegetable Stir Fry Cali Rice Recipes

VEGETABLE STIR FRY CALI-RICE

Steps:

• Using a food processor grate the cauliflower into small pieces, if you do not have a food processor you can grate by hand.
• Place the grated cauliflower in a microwaveable bowl and microwave on full for 4 minutes, and leave aside until later.
• In a cup or bowl combine 2 tablespoons of soy sauce with the sesame oil and black pepper. In another bowl whisk the egg with half a tablespoon of soy sauce. Leave both aside.
• Now heat the olive oil in a wok or large pan. When hot, add the asparagus, peppers, shallot, and garlic and stir continuously for 2 minutes. Tip the vegetables in a bowl ready to put back in the pan.
• Leaving the heat on high still, add the egg to the pan and stir quickly, then as the eggs scrambles throw back in the vegetables with the chilli, cauliflower, spring onion and soy sauce mixture. Continue to cook and stir constantly for another 2 to 3 minutes, allowing all the flavours to fuse through and vegetable to cook evenly, then serve hot.

VEGGIE STIR FRY WITH RICE RECIPE | SIP BITE GO

Steps:

• Heat a medium or large wok or frying pan on the stove to medium high heat. Add the olive oil, diced carrots, onions, peppers and any other vegetables to the pan or wok. Stir every couple of minutes, for about 10 minutes, until the vegetables are soft and beginning to brown.
• Add rice, water, and soy sauce to the stir fry vegetables. Turn the heat on the stove down to medium. Cook, stirring occasionally so the veggies don't burn, until rice has completely evaporated from the pan, about 2-3 minutes.
• Transfer to a plate and garnish with avocado, sesame seeds, parsley or cilantro and sriracha sauce as desired. Enjoy!

VEGETABLE FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.

VEGETABLE STIR-FRY

Steps:

• Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
• In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
• Stir in snow peas and sesame oil and remove from heat. Serve immediately.

CAULIFLOWER RICE STIR-FRY

Steps:

• Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add riced cauliflower medley and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Stir in soy sauce and cook for 1 minute.
• Move cauliflower mixture to one side of the skillet and pour eggs into the other side. Cook and stir until eggs are scrambled, about 3 minutes. Mix eggs and cauliflower mixture together and cook until heated through, about 1 minute.

STIR FRIED SESAME VEGETABLES WITH RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
• Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

VEGETABLE STIR FRY CALI-RICE

Steps:

• Using a food processor grate the cauliflower into small pieces, if you do not have a food processor you can grate by hand.
• Place the grated cauliflower in a microwaveable bowl and microwave on full for 4 minutes, and leave aside until later.
• In a cup or bowl combine 2 tablespoons of soy sauce with the sesame oil and black pepper. In another bowl whisk the egg with half a tablespoon of soy sauce. Leave both aside.
• Now heat the olive oil in a wok or large pan. When hot, add the asparagus, peppers, shallot, and garlic and stir continuously for 2 minutes. Tip the vegetables in a bowl ready to put back in the pan.
• Leaving the heat on high still, add the egg to the pan and stir quickly, then as the eggs scrambles throw back in the vegetables with the chilli, cauliflower, spring onion and soy sauce mixture. Continue to cook and stir constantly for another 2 to 3 minutes, allowing all the flavours to fuse through and vegetable to cook evenly, then serve hot.

CAULIFLOWER "RICE" STIR-FRY

Steps:

• Pulse cauliflower florets in a food processor until finely chopped.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add 1/2 sliced red onion and 2 minced cloves garlic and cook, stirring, until tender, about 6 minutes. Add cauliflower and season with coarse salt. Stir in Cleansing Broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes. Transfer to a bowl and cover.
• Wipe pan and heat 1 tablespoon oil over medium-high heat. Add 1/2 sliced red onion and cook, stirring, until tender, about 5 minutes. Add 2 minced cloves garlic, ginger, and chile and cook 1 minute. Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about 5 minutes. Season with salt. Remove from heat and add lemon juice.
• For each serving, top cauliflower with vegetables and sprinkle with 1 tablespoon pumpkin seeds and 1 tablespoon cilantro.