Fried rice was our go-to take-out order, no question. But once we discovered how to make a better-for-you version at home, we X-ed out of Seamless and pulled out a frying pan. This fried “rice” is actually teeny pieces of cauliflower, chopped finely in the food processor. Here’s how to do it: Pile lots of veg in a pan and sauté, scramble in an egg for flavor, and drizzle on your favorite sauce (we’re all about ginger-garlic!). Now we save ordering out for the really tricky recipes.
Cauliflower Fried Rice
Recipe by: Rebecca Firkser
Makes: 2-3 servings, as a main
Ready in: 20 minutes
1 head cauliflower, washed and dried, and cut into quarters
2 tablespoons olive oil
2 cloves garlic, minced
1 white onion, diced
2 carrots, diced
1 small head broccoli, cut into bite-sized pieces
1/2 head green cabbage
Leftover cooked meat, optional
2 scallions, sliced thin
1/4 cup preferred sauce (teriyaki, soy-ginger, tamari, etc.)
1. Use a box grater or food processor to cut the cauliflower into rice-size pieces, discarding any tough stems. Set aside.
2. Heat a large skillet or wok over medium and add olive oil.
3. Add garlic and onion to the pan and cook for about 30 seconds.
4. Add the carrots and broccoli and cook until tender, 5-7 minutes.
5. Add cabbage and meat, if using, and toss to combine.
6. Add the cauliflower rice in three shifts.
7. Crack the egg into a small bowl.
8. Move the contents of the pan to one side and add the egg, scrambling it.
9. As the egg begins to cook, stir to incorporate the veggies with the egg. Add scallions.
10. Turn off the heat and stir in sauce.