We recently celebrated the arrival of our beautiful baby daughter and have been so blessed by all the meals that have been made for us! We didn’t have to do any cooking for about 3 weeks (and now you know why we had a break from podcasting over the holidays… we didn’t need to cook anything!) and boy did that help our transition into parenthood.
We were kindly invited over to Bec’s brother’s house for a roast dinner and we were sent home with roast pork and vegetable leftovers… what a treat! We don’t commonly have roast pork, and having this in the fridge (weirdly) gave us the hankering for fried rice. There is a great cauliflower fried rice featured in January’s magazine issue (The Healthy New Year Issue) and we wanted to use that concept to put all our favourite flavours into the fried rice to tailor it to our taste.
A veggie-full alternative to traditional fried rice, this cauliflower-based rice is packed full of flavour and colour. It can be served vegetarian, or with the addition of some cooked meat. Feel free to be creative with the vegetables you use so that you can use up any vegetables before they expire!