Cauliflower “Fried Rice”
It seems like cauliflower pizza crust and “fried rice” are a huge craze right now, and I have been dying to try them. I have been eating so well lately, trying to keep up with my 21 Day Fix diet, so I decided to finally make one of them. This cauliflower “fried rice” totally surprised me. The texture of it was so similar to rice or quinoa, the taste was so clean and yummy, and I’m pretty sure it tricked my brain because I felt really full and satisfied after, which never happens! I paired it with my favorite sriracha chicken recipe, and it made for the perfect dinner and leftovers.
I love how creative people are getting with veggies to make them more interesting, and take a bigger part in the meal like they are really supposed to. I have a bit of a hard time working my vegetables onto my dinner plate in the portions they are supposed to fill, but this dish made it so much easier for me (usually I like my carbs to be 75%, whoops).
Once I riced the cauliflower and chopped all the veggies, it was one of the easiest and quickest recipes to make, taking a total of about 15 minutes!
I cooked it all in my handy dandy frieling wok, I am obsessed with this thing 🙂 .
Doesn’t it look purdy? Almost couldn’t tell it wasn’t rice right?!?!
Ingredients
- 1 medium head of cauliflower, riced
- 3/4 cup fresh or frozen peas
- 3/4 cup baby zucchini, diced
- 3/4 cup carrots, diced
- 2 garlic cloves, minced
- 1/2 cup onion, minced
- 1.5 tbsp. toasted sesame oil
- 3-4 tbsp. LOW SODIUM soy sauce (so important to get low sodium, otherwise it will be way too salty)
- 2 green onions diced, whites and greens separated
- 3 egg whites + 1 egg yolk
- salt and pepper, to taste
- 1/8 - 1/4 tsp. ginger powder
Instructions
- Chop cauliflower into florets and place 2 handfuls in the food processor at a time. Pulse until the cauliflower is small and has the texture of rice and remove. Do not over process! Set aside and pulse the remainder of the cauliflower. Then take a paper towel and squeeze the riced cauliflower until a good amount of moisture is soaked up.
- Heat a wok and add the toasted sesame oil. Saute the carrots, zucchini, onion, garlic, white parts of the green onion, and peas until they are al dente, about 5-7 minutes, stirring often. Sprinkle with salt, pepper, and ginger powder. Once they are al dente, add in the cauliflower and soy sauce. Cook for about 5 minutes, stirring often.
- Move the cauliflower fried rice to one side of the pan and pour the eggs to cook on the other side. Cook them like scrambled eggs, and once they are almost done, stir them in with the rest of the veggies. Cook for another minute or two, and adjust seasoning (you may need more soy sauce, salt, or even sesame oil for taste). Top with green onion tops and serve!
Lizzy –
I’m with you! I made something very similar a year or so ago. It came out great. And almost our whole family ate it – not just me (the family vegetarian).
That looks good. I bet I would like it. Bring me some.