Rainbow Rice Recipe

Sunday afternoon was cloudy but I was ready to get off the comp and go outside. I’ve been stuck inside all weekend working on the design of my new blog on wordpress. I hope to debut either end of this week or beginning of next week.

Tumblr peeps no worries!!! I’m gonna blog here still! It’s just that our servers here are SOOOOO unreliable. I don’t know what’s going on but my blog is down half the time. It’s really frustrating.

Ok, so I took some time to go on a light jog around the neighborhood. I decided it’d be funny to actually try these outdoor gym things from the 80s.

Ehhh, wasn’t a fan. I kept running.

Then went home and remembered that I had some purple cauliflower that was just waiting for me to give it some attention!

What to do…then it hit me! How often do I cook with vibrantly purple foods? Umm never, so there was no choice but to MAKE A RAINBOW. An Asian Rainbow. An Asian Fried Rice Rainbow.

Red pepper, carrots, purple cauliflower, corn, and edamame. Steam all veggies except for red pepper. And instead of rice, I used the quinoa I got from Whole Foods last week! 1 part quinoa, 2 parts water in a rice cooker.

Nutty fluffy goodness.

My eggs! So I decided to fry with a bit of EVOO instead of apple sauce…hahaha. I also mixed 2 eggs with a TBS of unsweetened almond milk to make them softer.

Sauteed everything on medium heat and added the cauli’s last. Just wait til you see the next pic.

WHOA!

Added some soy sauce to taste. Time to scoop up and eat!

I topped with thinly sliced green onion. Also, you’ll notice that some cauli’s look violet and some look magenta. It was a total accident but I dropped some lemon juice on my cauli after I steamed it and was AMAZED that there was a chemical reaction! Look!

They should show kids this in school. Great way to introduce healthy foods and chemistry! I wish I had made this rainbow rice when the sun was still out because this yellow is not giving the rice it’s justice. It looked a million times more amazing in real life.