Garden Fried Rice

When paired with fresh avocado and crispy baked tofu, this simple, vegetable-rich dish makes for the ideal weeknight meal.

Servings 2


2 tablespoons olive oil

1 cup riced cauliflower 1 finely chopped shallot

1 cup garden peas

1 tablespoon chopped Swiss chard

2 cups brown rice cooked

3 tablespoons yeast nutritional

¼  cup freshly chopped mint

zest and half a lemon’s juice

½ teaspoon salt

¼ teaspoon black pepper

How to prepare:

Warm olive oil over high heat in a large skillet. Add cauliflower and shallot and sauté for three minutes, or until cauliflower is tender. Add garden peas and chard and toss to combine; cook for an additional 5 minutes. Cook the rice and nutritional yeast for an additional minute. Turn off the heat.

Transfer to a bowl for serving. Add mint, lemon zest and juice, salt, and pepper. Mix thoroughly and serve.. 

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