Welcome to “The Plate Daily”, the newsletter serving up under 40-minutes meals as international as chef Rafael Cagali’s background

In todays edition:

Lets go🧑‍🍳

I’m someone who loves to eat. A LOT!
But once I hit the age of 25/26, my body started to getting a little chubby. There are several reasons but one of the main? I wasn’t working out anymore. I wasn’t even going for short walks. My health app showed days with barely 2.000 steps, and that’s basically nothing. So a few weeks ago, I started running again. And damn … it’s painful. But I want to be healthy and able to eat as much as I want. And this feels like one of the easiest way to keep enjoying one of my biggest hobbies.

Takeaway: You can enjoy more if you keep the balance between things. Especially for people who love to eat. Just take that walk afterwards and take about the food you ate!

Time: 35 minutes
Servings: 4
Style: Fast default dinner

For the sauce

For cooking

Optional toppings

Cut the cauliflower into large florets and add them to a food processor. Pulse a few times until the texture looks similar to rice. If you do not have a food processor you can grate the cauliflower using the large side of a box grater.

Set it aside.

In a small bowl combine rice vinegar, tamari and sesame oil. Stir briefly and set aside.

Heat the avocado oil in a large pan over medium heat. Add the sliced mushrooms, diced carrot and salt. Cook for about 7 to 8 minutes. Stir occasionally until the mushrooms soften and the carrots start to become tender.

Add the garlic, ginger and chopped kimchi. Cook for about 1 minute until fragrant. Now add the cauliflower rice and scallions. Stir everything together so the vegetables mix evenly.

Move the rice mixture slightly to the sides of the pan to create a small space in the center. Pour the beaten eggs into the pan and scramble them. Once cooked, mix them into the cauliflower rice.

Pour the sauce over the rice and add the edamame. Cook for another 2 to 3 minutes until everything is hot and well combined. Turn off the heat and stir in the lime juice. Taste and adjust seasoning if needed.

Divide the fried rice into bowls. Top with sesame seeds, microgreens, sriracha or a fried egg if you like. Serve immediately!

💡 Kitchen tip
Do not overcook the cauliflower. It should stay slightly firm so the texture still feels similar to rice.

That’s it
Hope you enjoy

The Michelin Guide was created in 1900 by the tire company Michelin. The goal? Get people to drive more and wear out their tires. Restaurants were added later to encourage travel. Today, Michelin inspectors visit anonymously and rate places based on five criteria:

And the stars?
⭐ 1 Star “A very good restaurant”
⭐⭐ 2 Stars “Excellent cooking, worth a detour”
⭐⭐⭐ 3 Stars “Exceptional cuisine, worth a special journey”

It’s not about luxury. It’s not about décor. It’s purely about what’s on the plate.

Takeaway: Creating something out of a mistake, leads to fantastic product. Sometimes.

“Carrots weren’t originally orange - they were purple”

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