Cutting back on Carbs? I have the perfect recipe for you. Cauliflower “Fried Rice”!!! Oh yes, this dish deserves 3 exclamation marks!!! Top with your protein of choice and enjoy!
Cauliflower “Fried Rice”
Yield: 4 servings
Adapted from Domesticate-Me
Ingredients
½ Spanish onion, finely diced
2 garlic cloves, minced
¾ cup thinly sliced cremini mushrooms (about 5 whole mushrooms)
1 small red bell pepper, diced
1 small japanese eggplant, diced
½ cup grated carrot
1 cup frozen peas (or ½ cup sugar snap peas, chopped)
½ head cauliflower, florets removed
5 tablespoons soy sauce
1½ teaspoons rice vinegar
2 teaspoons fresh ginger, minced
½-1½ tablespoons Sriracha
2 teaspoons coconut oil (in solid form)
2 large eggs
2 tablespoons fresh parsley or basil, chopped
For garnish: (optional)
Scallions, thinly sliced
Instruction
Prepare all of the vegetables, keeping the diced onions and minced garlic separate from the rest of your veggies.
“Rice” your cauliflower. Place cauliflower florets in a food processor and pulse gently until the cauliflower is the size and texture of rice. If you don’t have a food processor you can use a blender and pulse on the chop setting OR use a box grater. Be careful not to over-process or grate your cauliflower too finely, or it will release too much water and get mushy when you cook it.
In a small bowl, combine the soy sauce, rice vinegar and minced ginger.
Heat two teaspoons of coconut oil in a wok or large pan until melted. Add the onions and garlic and sauté for 2-3 minutes until the onions soften and the garlic becomes fragrant. Add the mushrooms, red bell peppers, eggplant, carrot, and peas and sauté for 3-4 minutes until they are just tender.
Stir the cauliflower rice into the sauteed vegetables. Cover and cook for five minutes over medium-low heat. The cauliflower should be tender but not mushy.
Push the rice and vegetables to one side of the pan and crack two eggs in the empty space. Scramble them using a spatula until they are no longer runny. Mix the eggs into your fried rice. Add the soy sauce mixture and chopped parsley and cook for 1 minute.
Serve your cauliflower fried rice garnished with finely sliced scallions if you have them
