Cauliflower Fried Rice
Notes
The best way to "RICE" the cauliflower is in a food processor. With a little practice it is easy. The challenge is to get uniform, larger rice sized, particles. I work with about a cup and a half sized batches of cauliflower florets and pulse the processor. After a 3 or 4 pulses you should be good. If you have stubborn piece or two that won't break down, pull it out and add it to the next batch. Repeat the process until you get your 4 cups of faux rice.
Ingredients
- 4 cups of riced cauliflower (see note)
- 4 cloves garlic
- 4 tablespoons soy sauce
- 4 tablespoons vegetable oil
- 2 large eggs scrambled
- 1 cup carrots (diced)
- 1 cup peas
- 4 scallions sliced in 1/8 inch slices
- 1 tablespoon ginger minced
- 1 tablespoon toasted sesame oil
Instructions
- In a large skillet cook the eggs in one tablespoon of oil. Set aside.
- Sauté carrots in a tablespoon of oil for 4 minutes or until they start to soften. Add peas, garlic and ginger and sauté for a few minutes. Set aside.
- Add the remaining oil and sauté cauliflower for 5 minutes until it starts to soften
- Add back the eggs, carrots, peas, garlic and ginger and then stir together with the soy sauce.
- Sprinkle sesame, oil, sesame seeds and green onion.
- Serve