• Liz Talley - Urban Graze

Cauliflower Fried Rice


Great side dish, with Asian-style chicken or salmon.

Or, add the cooked protein of your choice- shrimp, pork, chicken, tofu, scrambled eggs, cashews/peanuts- and you've got a one-dish meal! Serves 4.

1 medium head of cauliflower

1 Tbsp. sesame oil

1 large clove garlic

¼ tsp. grated fresh ginger

¼ c. small-chopped carrots

1 c. peas*

2-4 Tbsp. chopped green onions* (your taste)

Soy sauce or salt

Cut cauliflower into florets and place in a food processor; pulse until it resembles rice, about 5-10 seconds. Alternative method: cut cauliflower into very large chunks, and hand grate, using a medium-large hole sized grater.

You should have about 4 c. of cauliflower rice. Transfer the rice to a large flour-sack type cloth, or paper towels, and pat out any excess moisture.

Using a large skillet, saute the garlic, ginger, and carrots in sesame oil for 2-3 minutes, or until the carrots are just slightly softened. Add the cauliflower rice, and cook another 3-4 minutes, or until rice is firm-tender. Stir in the peas and green onions, allowing them to warm. Season to your liking with soy sauce or salt.

Variations:

  • Instead of, or in addition to, peas, use up to 1½ c. of other finely chopped veggies such as zucchini, radishes, broccoli, snap peas -but then cook a bit longer- add most at same time as the cauliflower rice; radishes, and other "hard" veggies will take as long as the carrots.

  • Substitute 1/8-1/4 tsp. ground ginger and/or turmeric for fresh ginger.

  • Substitute another mild onion for green onion- but then saute at the same time as garlic

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#side #entree

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