Many people have their own version of rainbow fried rice. You need to customize it to your family’s likes and dislikes, as I have done with mine! Use as many rainbow colors in your veggies as you can!
Ingredients:
1 cup brown rice
1 cup riced cauliflower
2 cups ginger miso broth
1 package frozen mixed vegetables (you can easily find stir fry ones)
½ package shredded mixed cabbages – chopped
2 cloves garlic, pressed or finely chopped
1 egg (optional)
2 Tbsp soy sauce
1 Tbsp sesame oil
Directions:
In a covered skillet, mix rice and riced cauliflower with broth and cook according to rice package directions (usually around 45 minutes). After rice is fully cooked, add mixed vegetables and cabbage and cook until cabbage is wilted and vegetables have defrosted. Push rice and veggies to the side of the pan and cook the egg, stirring to scramble it. Add the soy sauce, sesame oil and garlic and stir everything together. Cook, while stirring for 2-3 minutes for flavors to combine.
*For a quicker version, used pre-made rice.
Heather Cooks With Veggies 