Stir Fryin’ it Up on TV!

by Chrissy

Veggie Stir Fry & Cauliflower Fried Rice_LYK4

Yesterday, we had the privilege of doing another live cooking demo on San Diego Living, Channel 6’s weekday morning segment.

Here it is!

(pretend that you can see the video here. I looks like the link on their website is unable to embed  so while I get it figured out, please click the link to view it! –> VIDEO: Meatless Monday Meal Swaps on Channel 6, San Diego Living)

And here we are, getting all prepped and ready in our LYK aprons. They had us cook outside on the studio patio…in winter. Let’s be real, this is only possible in Southern California. Everywhere else is snowed in and frozen over, so we count our blessings.


This isn’t our first rodeo. Since we’ve done time several times before, the nerves were calm and we had a great time in front of the cameras.

Veggie Stir Fry & Cauliflower Fried Rice_LYK3

Besides sautéing up some tasty Asian-inspired cuisine, we were quite entertained in the time leading up to our segment. There is always something funny that happens on live TV.

Veggie Stir Fry & Cauliflower Fried Rice_LYK2

We thought it was common knowledge that you don’t wear green clothing when on TV, you know, because of the whole green screen thing? Yea, well one of the main hosts came in wearing a greenish/teal dress, so they had to switch up some plans to keep her away from the green screen portion of the studio.

We couldn’t stop laughing, thinking about how hilarious that would be for just her head, hands and legs to be showing, on TV. Oh an her necklace and belt.

I haven’t seen Anchor Man 2 yet, but Lauren told me all about the part where Brick goes on a green screen with green pants. Here’s the snippet.

Back to the food, these dishes only take a handful of minutes to prepare, and they pack a ton of Asian flavor. Definitely get these recipes in your weeknight rotation, stat! Although these are both vegetarian options, they are quite versatile and easy to pair with your favorite proteins, like chicken, shrimp, beef, or tofu.

Veggie Stir Fry & Cauliflower Fried Rice_LYK1


Cauliflower Fried “Rice”

Print Recipe!

Serves 4-5


4 cups grated raw cauliflower, (made into “rice”, see directions below)

1/2 cup frozen peas

1/2 cup carrots, diced into small pieces

1/2 onion, diced

2 garlic cloves, minced

1/2 Tablespoon olive oil

2 eggs (or 4 egg whites), scrambled and cooked

2-3 Tablespoons low sodium soy sauce

pepper, to taste


To make cauliflower “rice”, chop up a head of cauliflower into small florets and place half in a food processor, pulsing for about 10-15 times, until texture resembles rice. Set aside in another bowl and repeat with the second half of cauliflower. You can also use a cheese grater to turn head of cauliflower into “rice”.

Scramble and cook eggs, and set aside.

In a large pan, heat olive oil and saute onions for 3 minutes over medium-high heat, until onions become transparent and tender, adding the garlic in the last minute. Add peas and carrots and cook for another 3-4 minutes, until carrots begin to soften.

Stir in cauliflower “rice”, soy sauce and pepper. Add in scrambled eggs, breaking them up while mixing them in. Cook for another 3-4 minutes to heat through. Adjust flavor as desired.

To make this dish more of an entree, add your favorite meats and proteins or additional vegetables.


Easy Vegetarian Stir-Fry

Print Recipe!

Serves 4


1 teaspoon cornstarch

1 teaspoon honey

3 tablespoons water

2 tablespoons soy sauce

1 teaspoon sesame oil

1 tablespoon rice wine vinegar

2 cups fresh broccoli florets

2 cups snap peas

2 tablespoons canola oil

1 large red pepper, sliced

1 small onion, cut into thin wedges

2 garlic cloves, minced or grated

1 tablespoon fresh ginger, minced or grated

1/4 cup roasted unsalted cashews (or slivered almonds)


In a small bowl, whisk together the cornstarch, honey, water, soy sauce, rice wine vinegar, sesame oil until smooth; set aside.

In a large skillet, heat canola oil. Add onion and broccoli to hot oil and stir fry for 3 minutes. Add the pepper, garlic and ginger; stir-fry for 4-5 minutes. Reduce heat; whisk the soy sauce once more. Stir into vegetables along with cashews. Cook and stir for about 1 minute or until thickened. Serve over rice or quinoa. Serves 4.

From the Little Yellow Kitchen,

Chrissy & Lauren

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