My lord, everyone, this recipe has blown me out of the water. I seriously never thought I would be claiming that I actually would prefer this over its junk food counterpart!
This weekend Patrick and I decided to try a substitute for one of our favorite recipes, Fried Rice. We are very much in love with chinese food. Anyone who diets knows it is really hard to get healthy take-out chinese food. So when I stumbled upon the Cauliflower Fried Rice recipe, I didn’t hesitate incorporating it into my weekly meal plan. Specifically the night Patrick and I love to cook together.
Five stars guys! I wish I had pics, but we were sooo hungry, and it really didn’t last long. It did not taste like cauliflower (no offense to cauliflower, I am sure some people love its taste. I do not. ) .
This is an all veggie recipe, but Patrick likes meat so we added a bit of chicken. This is the kind of recipe you could dump your leftover meats from your previous night’s meal. (Can I hear, budget friendly??). What is more, it is quick, I recommend getting all your veggies chopped/grated/pulsed before starting to cook. Even with two people we were a little rushed!
All credit goes to the site I got the recipe from: Eat Yourself Skinny . I will definitely be referencing this site again soon! This link will take you to the recipe directly, but I copied it here for any lazy people like me. Notice the calories?? 131 per serving! WOW!
I did make a few changes. We like spicy, so we added a bit more pepper flakes. I also used a bit more of the sauce you make, I think my cauliflower was a bit on the large side so when it looked dry I just whipped up a bit more.
Cauliflower Fried “Rice”
- 1 head cauliflower, chopped into florets
- 1 small yellow onion, finely chopped
- ½ cup frozen peas
- ½ cup carrots, cubed
- 2 eggs, beaten
- 1 Tbsp sesame oil
- ¼ cup low sodium soy sauce
- 1 Tbsp light brown sugar
- ⅛ tsp. ground ginger
- Pinch red pepper flakes
- 2 Tbsp green onions, chopped
- Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
- Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
- Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
- Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
- Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
- Top with green onions, serve and enjoy!