Ending a stressful week by grabbing fried rice take out, complete with chopsticks and a movie became a favorite Friday night tradition. The fried rice turned into a delicious comfort food that would help me to relax and enjoy the jump-start to my weekend at home. When I started my health journey to nourish my body from the inside out, the fried rice tradition was eliminated. I missed it and started to create a healthier version of my beloved fried rice but the authentic taste from a restaurant was hard to duplicate. Then cauliflower rice entered into my world and a new recipe was created.
Cauliflower rice can seem intimidating, but I promise it is not. Start off purchasing a head of cauliflower from a farmers’ market, and utilize a food processor. The cauliflower has a similar taste and texture to white rice and behaves the same way, by soaking up all the flavors in the seasonings used. In order to mimic the authentic aroma and flavors, sauté the cauliflower rice with vegetables, seasonings, soy sauce, and mix in eggs to create a similar version of the traditional Chinese style fried rice.
Cauliflower Fried RiceRecipe by Rohana Olson
- vegetable oil
- 1 medium head of cauliflower or 24 ounce bag of riced cauliflower
- 1 Tbsp. sesame seed oil
- 2 egg whites
- 1 large egg
- 1 tsp. salt to taste
- 1 small yellow onion diced fine
- 1 bag frozen peas and carrots or equivalent fresh produce
- 2 garlic cloves minced
- 1 Tbsp. ginger finely chopped
- ¼ tsp. crushed red pepper flakes
- 1 tsp. sugar
- 1 tsp. rice vinegar
- ¼ cup chopped peanuts
- 5 scallions diced, whites and greens separated
- 3 Tbsp. soy sauce or more to taste
- If using a head of cauliflower, remove the core, and pat cauliflower dry. Coarsely chop into florets, then place the head of cauliflower in a food processor and pulse until the cauliflower is small and has a texture of rice or couscous. Don’t over-process it, or it will become mushy. Set aside and repeat the process for the remaining cauliflower.
- Combine egg and egg whites in a small bowl and beat with a fork.
- Heat a nonstick skillet over medium heat. Once warm, heat 2 Tbsp. of vegetable oil. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small bowl and set aside. Wipe the pan clean.
- Add 3 Tbsp. of vegetable oil to the pan over medium heat, add the white scallions, garlic, and ginger. Cook until softened but not browned; 2-3 minutes. Add the riced cauliflower, 4 Tbsp. of soy sauce, yellow onion, red pepper flakes, sugar, and a ¼ tsp. of salt. Cook, gently stirring often for 3-4 minutes. Add peas and carrots and continue to cook until the cauliflower is tender-crisp (not browned or burned), and the vegetables are warmed thoroughly. Stir in the rice vinegar, sesame seed oil, dark green scallions, peanuts, and eggs. Taste and adjust the seasoning, adding a bit more soy sauce if that is your preference. Serve hot.
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