Fried “Rice” from Cauliflower
by Editorial Staff
Fried shredded cauliflower or fried cauliflower “rice” —This simple and healthy Asian-style recipe cooks in 20 minutes, making it perfect for busy weekdays and the pace of life. Low-carb, low-calorie, gluten-free, grain-free, and vegetarian foods are at the heart of this meal.
Ingredients
- cabbage, remove and cut into
- inflorescences
- 2 tablespoons sesame oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chopped ginger
- 120 grams thawed peas
- 120 grams defrosted carrots
- 2 eggs, lightly beaten
- 2 – 3 tablespoons soy sauce (tamari)
- salt and freshly ground pepper to taste
- 3 sprigs chopped green onions
Directions
- In batches, grind the cauliflower in a food processor until it looks like fine grains of rice.
- Heat 1 + 1/2 tablespoon sesame oil in a large skillet over medium heat.
- Saute the onion for about 2-3 minutes, until tender.
- Add garlic and ginger and cook, stirring constantly, for 30 seconds, until fragrant.
- Add peas, carrots, and cauliflower rice.
- Season with salt and pepper.
- Cook, stirring occasionally, for about 3-4 minutes, until the vegetables are warm and the cauliflower is soft but not mushy.
- Use a spatula to move the vegetables to the edges of the pan, leaving a depression in the middle.
- Add the remaining 1/2 tablespoon of sesame oil to the center of the skillet, then add the eggs and beat until solid.
- When the eggs are done, break them into small pieces and stir into the main course.
- Remove from heat and add soy sauce.
- Taste the rice and add more soy sauce, salt, and pepper if needed. Garnish with chopped green onions and serve immediately.
Enjoy your meal!
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