So yup…still in lock-down. I don’t know about you, but not only have my workouts suffered over the past two months, but my stress eating and drinking have definitely increased. I hear folks talking about the “Covid 19” just like they do about the “Freshman 15” and considering the state of me, I think a gain of 19 pounds is a serious possibility! Yikes! So I thought maybe today I would offer up a recipe that is a bit kinder on your waistline while still being delicious – Cauliflower Fried Rice!
That’s right! Carbs be gone!!! This Cauliflower Fried Rice is just bursting with flavor with none of those pesky carbs. Will you be fooled into thinking you’re eating rice? Nope. You won’t. Buuuuut – your pants might fit better. And this dish is actually delicious. The cauliflower does take on all of the flavor from those lovely seasonings. You won’t actually miss the rice, all things being considered.
This dish comes together quickly. Just have everything all prepped before you begin cooking. Just perfect for a Meatless Monday or a “I better lose some weight before quarantine is lifted and I have to waddle out into the light of day”, moment of reckoning. Just saying…
Cauliflower Fried Rice
recipe from: Once Upon a Chef
- Vegetable oil
- 2 large eggs, beaten
- Salt (to taste)
- 64 grams chopped scallions, light and green parts separated (you’ll need 5-6 scallions)
- 3 garlic cloves, minced
- 1 Tablespoon finely chopped fresh ginger
- One 900-g head cauliflower (or 900 grams ready to cook cauliflower)
- 4-5 Tablespoons soy sauce (use gluten-free if needed)
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sugar
- 130 grams frozen peas and carrots
- 1 teaspoon rice vinegar
- 1 teaspoon Asian sesame oil
- 30 grams chopped cashews or peanuts (optional)
Given that riced cauliflower is so easy to find in grocery stores, I urge you to save yourself a lot of trouble and just buy it “ready to cook”. However, if you truly love to grate things, see the following instructions. Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of box or hand-held grater. Set aside.
Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light green scallions, garlic, and ginger. Cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Continue to cook for about 3 minutes. Add the peas and carrots. Stir to combine and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.
Cauliflower Fried Rice brought to you by: Runcible Eats (www.leaandjay.com)
Links for Helpful Kitchen Tools & Ingredients for Cauliflower Fried Rice:
Once Upon a Chef, the Cookbook by Jennifer Segal – You will not find the recipe for Cauliflower Fried Rice in this cookbook, but will fin da bunch of other awesome tasty recipes. I love this cookbook, as well as the Once Upon a Chef blog. All of Jennifer’s recipes are easy to make and absolutely delicious!