In The Raw with Chef Cynthia Louise

Un-fried Rice

Discover how to make a vibrant un fried rice that satisfies your takeout cravings using pure, living ingredients. In Season 1, Episode 21 of In The Raw with Chef Cynthia Louise, you will learn how to transform simple, raw vegetables into a nutrient-dense masterpiece.

This delicious recipe offers a healthy alternative to fried rice by replacing heavy grains with a light, vitamin-rich cauliflower base. By mastering these healthy raw food recipes, you can enjoy classic comfort flavors while nourishing your body with active enzymes and essential vitamins. Chef Cynthia Louise guides you through the simple steps of pulsing, chopping, and dressing to create a satisfying meal that fits perfectly into any raw food diet recipes collection.

Using a food processor to achieve the perfect grain-like texture, this cauliflower un-fried rice combines fresh zucchini, capsicum, mushrooms, and peas. A savory dressing of soy sauce, honey, and ginger ties the dish together, proving that raw vegan fried rice can be just as comforting and flavorful as its cooked counterpart. Whether you are new to raw food recipes Chef Cynthia Louise makes the transition seamless and delicious.

Key Culinary Takeaways

• Texture Mastery: Learn how to pulse raw cauliflower in a food processor for exactly five seconds to achieve a perfect, rice-like consistency without turning it into a mash.
• Flavor Balancing: Discover how to whisk a simple dressing of soy sauce, honey, and optional ginger to perfectly coat the fresh capsicum, zucchini, and mushrooms.
• Nutrient Preservation: Understand how keeping these ingredients raw preserves vital nutrients like vitamin C, vitamin K, and folate.

Ingredients & Preparation

For the Base:

• 1 large cauliflower, chopped roughly
• 2 spring onions, sliced
• ½ zucchini, cut into small pieces
• 1 yellow capsicum, cut into small pieces
• ¼ cup fresh coriander, chopped roughly
• ½ long red chili, minced
• ½ cup fresh or frozen peas
• 2 large mushrooms, sliced thinly
• ⅓ cup mung bean sprouts
• Salt and pepper to taste

For the Dressing:

• 2 tbsp soy sauce or liquid aminos
• 1 tbsp honey
• Grated ginger (optional)
• Water to thin

Simply pulse the cauliflower, toss with the chopped vegetables, and fold in the sweet and savory dressing. Begin your culinary journey with In The Raw Chef Cynthia Louise and experience how satisfying raw food can be.