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When sending someone the gift of food, whether for a new baby, a simchah, or for any reason at all, keep it simple, keep it fresh, keep it simply beautiful. Be creative with using eco-friendly packaging that is so on trend now— it’s the perfect way to present your homemade meal that will be appetizing even before they open the box! Love that fried rice but prefer a healthier alternative? This flavorful dish packed with healthy vegetables will give you a filling side dish that tastes great, is low in sodium and gluten free.
2 cups brown rice, uncooked
1 small cauliflower, cut into small florets
1 (16-ounce) bag frozen green peas, defrosted
1 (16-ounce) bag frozen corn kernels, defrosted
4 tablespoons olive oil or avocado oil, such as Tonnelli, divided
4 eggs
3 to 4 tablespoons coconut aminos
salt, to taste
Gefen Black Pepper, to taste
In a medium saucepan, cook the rice according to package stovetop directions.
Meanwhile, prepare a sheet pan with parchment paper and preheat oven to 350 degrees Fahrenheit. Coat cauliflower with two tablespoons of olive oil, spread out on the sheet pan and sprinkle with salt.
Bake until golden brown, approximately 20 to 30 minutes, and set aside.
In a large frying pan, heat up two tablespoons olive oil over a medium flame and scramble the eggs. Transfer to a plate and set aside.
This step is optional; however, it adds a sweeter taste to the corn: Using the large frying pan, heat two additional tablespoons of avocado or olive oil and then add the corn. Mix until golden brown and sprinkle with salt.
Combine the rice, eggs, corn, peas and cauliflower in the frying pan over a low flame to heat all the ingredients. Add the coconut aminos, starting with two tablespoons, and add according to taste. Season with salt and pepper, if needed.
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