Sneaky Veggie Fried Rice

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Do you ever just want to eat a big bowl of rice for dinner but feel way too guilty just eating carbs? Well, now you’re in luck because this sneaky veggie fried rice feels like you’re eating a big bowl of take-out, but really you're eating a ton of veggies without even knowing it.

So as of the past 6 months, we have been in love with cauliflower rice. At first, I was sceptical, but once trying it I was 100% sold. To be honest, we do generally mix half and half with brown rice and cauliflower rice, and with that combo, you actually can’t even find the cauliflower in the bowl. It’s like magic - seriously, I don’t know where the cauliflower goes! The key to making your fried rice take like take out is to use cold or left over rice. If you try to use freshly cooked warm rice you will end up with mushy, non-crispy rice, which isn’t what anyone wants.

I also really love the addition of sambal oelek because it makes it really nice and spicy, but if spice isn't your thing you can certainly leave this out, or even cut back and just add half the amount. The other great thing about this recipe is that you can use any veggies you love or have leftover in your fridge.

So go ahead and eat a big bowl of fried rice for dinner - it’s guilt-free indulgent eating!

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prep time 10 minutes

cook time 20 minutes + rice coking + cooling

total time 30 minutes

servings 4

Ingredients

1 cup brown rice (uncooked)

3 cloves of garlic

1 inch piece of ginger

3 baby bok choy

1 red pepper

2 green onions

1/2 cup frozen corn

1/2 cup frozen peas

1 tbsp sesame oil

12 oz bag cauliflower rice

2 eggs

1 tbsp sambal oelek (optional)

1/4 cup soya sauce

Instructions

Cook brown rice according to package. Place in a bowl and cool in the refrigerator for a minimum of 1 hour.

In a large wok place sesame oil and heat over medium/high. To the hot pan add in red pepper that has been chopped into 1/4 inch pieces and cook for 1-2 minutes. To the pan add in baby bok choy that has been thinly sliced, finely chopped garlic and grated ginger and cook another 30 seconds. To the pan add in frozen cauliflower rice and cook another 2 minutes or until cauliflower is warmed through.

In a small bowl crack both eggs and whisk. Push the vegetables to the sides of the pan then add in eggs and allow to quickly cook - stirring often.

Mix the eggs with the vegetables and add in the cold rice, frozen corn, peas and green onions. Stir well then add in samba oelek and soya sauce. Continue to fry over high heat until rice is crispy and everything is hot then serve immediately.

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Tomato Quiche

A delicious tomato quiche is a perfect way to start any day. Paired with salty feta and buttery crust you can’t go wrong with this combo.

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As the days to Christmas are quickly counting down and I feel like I have so much to do and so little time - is anyone else still needing to brave the mall? Plus have you even started to think about New Years? I feel like the days between Christmas and New Years are over in a flash and if you don’t plan it now it’s too late and you're stuck at home watching the ball drop (which I am more than ok with by the way).

So if you're like me and still have last minute things to pick up before the big day this quiche is the perfect brunch for getting out there and fighting the crowds! You can be better than me and make your own crust, but let’s be serious, it's the holidays, and who has time for that!

The one key step that you have to make sure that you do is allow your tomatoes to drain on a paper towel. Tomatoes can be so juicy that you really don’t want a watery mess of a quiche.

I hope you enjoy your last few days before Christmas and take at least a few minutes to relax and enjoy this magical season!

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prep time 30 minutes

cook time 65 minutes

total time 1 hour 35 minutes

servings 4

Ingredients

1 small zucchini

4 white mushrooms

2 small shallots

6 cocktail tomatos (2 cups)

1 tbsp olive oil

1/4 cup flour

4 eggs

1 cup half + half

1/2 tsp salt

1/2 tsp dry mustard

1/2 tsp pepper

1/4 tsp cayenne pepper

1/4 tsp paprika

3/4 cup mozzarella

1/4 cup feta

1 ready made pie shell

Instructions

Preheat oven to 400. Pre-bake your pie shell as directed on package (approx. 20 minutes). Set aside to cool.

Slice zucchini, mushrooms, shallots and tomatoes into 1/2 inch thick slices. Place tomatoes on paper-towel to allow juices to drain some of the juices so you don’t have a wet quiche. In a frying pan or grill pan heat one tablespoon of olive oil. Fry Zucchini, mushrooms and shallots until they just begin to soften.

In a medium bowl whisk together eggs, flour and spices until smooth and no lumps remain. Add in half and half and stir well.

To your pie shell add all of your grated mozzarella then layer in half of your tomatoes, mushrooms and zucchini. Pour over egg mixture then add remaining tomatoes, mushrooms, zucchini + shallots. Crumble feta over the top and bake 30-45 minutes or until the centre is firm and a knife comes out clean.

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