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.
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.
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.