Last night my family indulged in the family pizza night and a movie. We don’t do this often and most of the time I will make the pizzas for the family, but it has been a long week and a take n’ bake pizza from Costco sounded perfect. Since I don’t eat dairy, I opted for an Annie’s Roasted Veggie Pizza with no cheese. It was AWESOME and full of refined carbs. Tonight though I was craving vegetables specifically Bok Choy. I know sounds like a funny craving, but I think the extra carbs and lack of green veggies the night before might have played in to this. I decided to make cauliflower fried rice. I LOVE fried rice, but when I need to clean up my family’s eating especially after a carb filled night like last night it’s all vegetables and protein for dinner. Part of Just Living Fit is finding balance, so indulge in a special dinner, but then eat healthier the next day.
The recipe I followed is from www.SkinnyTaste.com, but I added in shrimp, extra carrots and peas, and I also added two Baby Bok Choy heads to it. To make the cauliflower “rice” I tried using a grater, but I quickly realized that it would take me FOREVER to grate the whole head, so I opted using the grater blade on my food processor. It took not even 2 minutes to have a whole head of cauliflower “rice”. The trick to not making the cauliflower “rice” soggy is to wash the head of cauliflower ahead of time and let it fully dry. I did this right after lunch, so come the time to make dinner it was good and dry. Next is to pulse the food processor just a few pulses at a time as you feed the cauliflower through. This way you get shorter “grains of rice” instead of the longer ones.
Once I have everything chopped up, (That brings me to a good point! I have learned to have EVERYTHING chopped and measured ahead of time BEFORE you start a recipe as I have ruined many good recipes because I was still chopping up something when it was supposed to go into the dish and before I knew it I had burned dinner.) I first cooked the shrimp in the large wok before I started to follow the recipe from Skinny Taste. I then removed the shrimp and placed it on a plate to the side and added it back in at the end of the recipe along with the Bok Choy.
My favorite way to chop the Bok Choy after I rinse it off it to chop the bottom (white end) off (see picture below) and then slice the leaves length wise. If you look at the end that you chopped off, it looks like a pretty flower. Kids (and adults too!) can use the end to do vegetable paintings. You dip the flower looking side in paint and have fun! Kids love this!
This whole dinner took maybe 30 minutes to make. The time consuming part is all the chopping of the vegetables. You could do this ahead of time and for a quick, easy and healthy dinner option.