Cauliflower Fried Rice - Loryn Galardi
post-template-default,single,single-post,postid-16573,single-format-standard,ajax_fade,page_not_loaded,,qode-theme-ver-6.9,wpb-js-composer js-comp-ver-4.4.4,vc_responsive

Cauliflower Fried Rice

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 whole eggs
Salt and pepper to taste
½ small onion, finely diced
½ 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 sauté 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 sauté onions, scallion whites, peas, carrots and garlic for about 3-4 minutes, or until soft. Raise the heat to medium-high. Add the cauliflower “rice” to the sauté pan along with soy sauce. Mix, cover, and cook approximately 5-6 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 and serve.


No Comments

Sorry, the comment form is closed at this time.