Loryn Galardi | Cauliflower Fried Rice

Cauliflower Fried Rice

Caulif rice 1

Most of us simply love the fried rice from the Chinese restaurant down the street, but know that it isn’t always the healthiest choice. Well – here’s the solution! Even those who don’t like cauliflower will love this recipe. It uses egg as the protein but feel free to add shrimp, chicken, pork or beef to make it even yummier!

1 medium head (about 24 oz) cauliflower
2 tbsp olive oil divided
3 egg whole eggs
salt and pepper to taste
1/2 small onion, diced fine
1/2 cup peas and carrots
2 garlic cloves, minced
5 scallions, diced, whites and greens separated
3 tbsp soy sauce, or more to taste (use Tamari for gluten free)

Coarsely chop cauliflower into florets, then place some of the florets in a food processor and pulse until the cauliflower has the texture of rice (don’t over process or it will get mushy). Set aside and repeat until all the cauliflower is “riced”. In a small bowl, beat eggs with a fork and season with salt and pepper. Heat a large saute pan or wok over medium heat and add 1 tbsp oil. Add the eggs and cook, turning a few times until set; set aside. Add the remaining oil and saute onions, scallion whites, peas, carrots and garlic for about 3 to 4 minutes, or until soft. Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat. Mix in scallion greens.


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