This recipe is an easy and creative way to reinvent a classic take-out dish without the fat, carbs and calories. Replacing rice with cauliflower is a carb-free and high fiber alternative to better control blood sugar levels. And, for kids who would typically reject cauliflower, they will love this.
The recipe was intended as a side, but throw in an extra egg, tofu or shredded chicken for a complete low fat and grain free meal.
Cauliflower Fried Rice
1/2 head cauliflower, florets removed
2 teaspoons peanut oil
1/2 onion, finely diced
3 garlic cloves, minced
2 cups mushrooms, thinly sliced (I used mix of shiitake and cremini)
1 medium red bell pepper, diced
1 cup snap peas, chopped
1/2 cup peas, frozen or fresh
1 cup sprouted mung beans
5 tablespoons soy sauce
2 teaspoons rice vinegar
1/2 teaspoon chili oil
2 teaspoons fresh ginger, minced
2 large eggs
2 tablespoons basil, chopped
Scallions (for garnish)
1. In small bowl, whisk soy sauce, rice vinegar and minced ginger. Set aside.
2. Create cauliflower “rice”: place florets into a food processor or blender and gently pulse a few times until cauliflower is the size of rice grains. Alternatively, you can use a box grater. Set aside.
3. Heat 2 teaspoons of peanut oil in a large pan on medium heat. Add onions and garlic and sauté for 3 minutes. Add the mushrooms, bell pepper, snap peas, peas and mung beans and sauté for additional 4 minutes.
4. Gently stir in cauliflower “rice” into the vegetable mixture. Cover and cook for 5 minutes. Check after 3 minutes to make sure the cauliflower doesn’t become mushy.
5. Push the vegetable and “rice” mixture to one side of the pan and crack 2 eggs in the other side of the pan, scrambling with a spatula. Mix the cooked eggs into the “rice” mixture. Add soy sauce mixture and chopped basil and cook for 2 minutes.
6. Remove from heat and add chopped scallions for garnish.