I was taught to never use soy sauce on my rice. It’s a westernized thing, my aunties would always say. Even our fried rice was always fluffy and white, and I loved it.

With the cleanse I did, you refrain from eating soy products. Soy sauce, tofu, edamame, etc. I’ll refrain from going into the specifics, but it is in a lot of food products and hard to avoid!

If you don’t have rice, don’t sweat it! You can still make wok-tossed veggies that taste delicious and reminiscent of fried rice. All you need is shredded nappa cabbage.

Wok on high heat: add a 1/4 cup of oolong or jasmine tea to boil and tenderize 1/4 cup frozen peas. (don’t use canned, too mushy and too many preservatives.)

When they are cooked through, but theres still a little liquid left, add the carrots to tenderize them.

When all liquid has evaporated, add a tablespoon of grapeseed oil and toss in shredded nappa cabbage, about 2.5 cups. Sauté until softened. Add mushrooms.


Sauté for a few minutes so the nappa is limp and mushrooms have shrunk a bit.

Add 1 beaten egg, with or without yolk is ok, or equivalent egg substitute. Mix thoroughly and cook for another minute until all egg is incorporated.


Serves 2 as appetizers or you can eat the whole thing! (like me) Garnish with cilantro, scallions, black pepper or ground white pepper.

cooking time = less than 5 minutes total. Prep all ingredients beforehand, so veggies don’t lose flavor and turn all into mush.


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