Cauliflower Rice
by Editorial Staff
Cauliflower fried rice is a tasty, low-calorie, easy-to-prepare dish that will pleasantly diversify the menu.
Ingredients
- Cauliflower – 400 g
- Chicken egg – 2-3 pcs.
- Vegetable oil – 2-2.5 tablespoon.
- Onions – 1 pc. (150 g)
- Carrots – 1 pc. (120 g)
- Frozen green peas – 200 g
- Garlic – 3 cloves
- Soy sauce – 2-3 tablespoon (taste)
- Sesame seeds – 2-3 pinches
- Chives / Herbs for Serving – 2-3 stalks (optional)
- Ground pepper – to taste
Directions
- We will disassemble the cabbage into large inflorescences and grate it with large or medium cell size. The resulting pieces of cabbage should resemble grains of boiled rice in size. I do not advise using a blender – it turns out too small, more “couscous” than “rice”.
- Lightly beat the chicken eggs with a fork until smooth.
- Lightly grease the pan with vegetable oil and heat over medium heat. Then pour in the eggs and, stirring occasionally, fry for 2-3 minutes, until tender. Remove the fried eggs from the pan onto a plate and set aside for a while.
- Heat 2 tablespoons of vegetable oil in a deep frying pan. Add frozen green peas and finely diced carrots and onions to the pan. Stir, fry the vegetables over medium heat until soft and golden brown, about 8-10 minutes.
- Add finely chopped garlic, stir and fry for 1 minute.
- Add the grated cauliflower to the pan. Stir occasionally and fry for about 5-7 minutes, until the cabbage is done.
- Add 2-3 tablespoon to taste. soy sauce, stirring occasionally, fry for 1-2 minutes.
- Gently mix eggs into the mixture and add ground black pepper to taste.
- In principle, eggs can be fried at this stage, in the same pan with the rest of the ingredients, but in this case, cabbage “rice” and regular rice are often mushier. And if you fry the eggs separately, we get large pieces, which both look more pleasant and taste better.
- Add a few pinches of sesame seeds and chopped fresh herbs and turn off the heat.
- Cauliflower rice is ready!
Enjoy your meal!
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