1. Cook germinated rice per instructions on the package. Cook pry lentils with 1
½ cups of water over medium-low heat for 15-20 minutes until soft.
2. While rice and lentils are cooking, prepare all other ingredients. Cut cauliflower
into pieces, add to a food processor and pulse until finely grated. Set
aside. Peel and chop onion and carrot. Mince garlic and ginger. Wash kale very
well, remove stem and chop leaves finely. Cut bell pepper and tofu into small
pieces. Chop up green onions. Set these all aside.
3. In a wok over medium-high heat, add 2 teaspoons of oil to scramble the
eggs and set aside. In the same wok over medium-high heat, add remaining
oil to sauté onion for 2 minutes, add garlic and ginger and cook for a minute.
Add cauliflower, turn the heat down to medium, stir and cook until soft, about 3-5
minutes. Add a few tablespoons of water if needed.
4. Once cauliflower is soft, add carrot and cook for a minute. Turn heat up to
medium-high, add cooked rice, cooked pry lentils and kale, stir for a minute.
Then add bell pepper, tofu and scrambled eggs, continue to stir-fry. Lastly,
add green onions and season with soy sauce to taste. Serve hot.