I've been reading this awesome book about dieting, food, and why we eat what we eat called,"The Foodist". Essentially, Darya's argument can be summed up with this picture....
Darya is a food writer (check out her blog, the Summer Tomato here), she is a neuroscientist, and an overall smart lady. Her book pretty much tells you to be patient with yourself, but you need to start eating REAL foods. It starts with veggies and clean protein, beans, quinoa, etc... And though that may sound completely tasteless and boring. It doesn't have to be! Darya explains that if you buy FRESH produce when it's in SEASON and close to home, those veggies taste like heaven. And once you allow yourself to learn a few easy ways to prep those fresh foods, you'll never want to go back to that processed stuff.
Now, enter my take on on a take-out classic: chicken fried rice. Here's the catch though....there's absolutely NO RICE in this dish.
All you need is a food processor to pull this recipe off. If you don't have one, may I strongly encourage you to get one? I haven't used one until recently, and now it feels like my left hand. You can chop veggies with ease, combine flour and butter to the right cornmeal texture, and so much more...
The cauliflower is chopped and shredded in the food processor. After that, all you have to do is fry it in your wok along with the other ingredients, and it takes on a texture very similar to a grain like quinoa. It's really good! See how to do it yourself here, thanks buzzfeed!
Ready to make it yourself? Here's what you do:
- 1 head cauliflower, shredded in food processor
- 2 cups brussel sprouts, shredded in food processor
- 1 cup edamame
- 2 heads broccoli
- 1 onion, diced
- 2 cloves garlic, minced
- 1 serrano chile, sliced and divided
- 1 tablespoon olive oil or sesame oil
- 2 eggs
- 1 cup soy sauce
- 2 large chicken breasts
- season the chicken with salt, pepper, chile powder, tumeric, coriander, and ground mustard (to your liking)
- Chop and prep all your veggies first. Cut up your chicken into bite sized chunks.
- Heat up your wok over medium heat with 1/2 tablespoon olive oil with 1 clove garlic and 1/2 of your serrano chile. Once fragrant, brown your chicken. About 5 minutes. Then take your chicken out and set aside.
- Put your wok back over medium heat with the other 1/2 tablespoon oil, garlic, and serrano. Stir fry your onion for about 2 minutes. Then add the broccoli.
- The broccoli will need to stir fry the longest. Let it cook with the onions for another 5 minutes. Stirring constantly.
- Next add the edamame. Cook for another 3-5 minutes. The veggies should look really vibrant in color.
- Now add your brussel sprouts. Stir fry for about a minute and then add the shredded cauliflower. Let it cook and gain some color. For about 3 minutes.
- Add the chicken and soy sauce, combine thoroughly.
- Push your stir fry mixture to one side of your wok. Crack the eggs in the newly opened space in the pan, scramble in the pan. Once cooked through, combine the eggs with the rest of the mixture.
- Salt, pepper, and season how you see fit. I added coriander, chile powder, ground mustard, and salt throughout the entire cooking process.
- Serve with siraccha. I also added salted sunflower seeds to my own plate, which was surprisingly delicious.
Trust me, you may never go back to that old take out stuff. Your mouth is going to be opened up to some amazing flavors in this dish. And it's mostly just veggies! Yummy!
Did you make this dish? Snap an instagram pic and tag me @karenleannkirsch
Eat well! Be well!
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