Rice with Fried Cauliflower, Spinach and Garlic
by Editorial Staff
Incredibly delicious rice with fried cauliflower, spinach, and garlic.
Ingredients
- 1/2 cup long-grain rice mixed with black rice
- 1 medium head of cauliflower (disassemble into small inflorescences and blanch for 2-3 minutes)
- 4 large cloves of garlic (cut into quarters each)
- Small bunch of green onions (cut only green and light green parts into pieces 2-2.5 cm long; roughly chop the white part)
- 2 large bunches of spinach (remove coarse parts, rinse well and blanch briefly for 30 seconds, then leave in a colander to drain)
- 1.5-2 cm of ginger root (cut into thin circles or, if large, into half circles)
- 3 large chicken eggs (beat lightly)
- 1 tablespoon freshly squeezed lime juice
- 1 half teaspoon of turmeric
- 2 tablespoons vegetable oil
- Salt pepper
- Lime wedges for serving
Directions
- In a small saucepan, bring a glass of lightly salted water to a boil and cook the rice for 15-20 minutes, until the water has completely evaporated and the rice is soft and crumbly.
- Heat a tablespoon of oil in a large skillet over medium heat. Add rice and cook, stirring occasionally, until crispy, about 2-3 minutes. Then put the cauliflower in the rice, gently mix both of these ingredients and cook for another 5-6 minutes. Add spinach, salt, and pepper to taste, mix again. Turn off the heat and cover with a lid.
- Meanwhile, in another frying pan, heat a tablespoon of oil and fry the garlic, ginger, and the white part of the onion in it for 2-3 minutes. Sprinkle with turmeric and pour in the eggs. Salt and, gently stirring with a spatula, cook for 2-3 minutes. Place the eggs in a saucepan with rice and cauliflower. Add lime juice and taste again with salt. Mix and cook for 1-2 minutes.
- Before serving, place the rice and cabbage on serving bowls, sprinkle with green onions, and garnish with lime wedges.
Enjoy your meal!
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