Saturday, April 18, 2015
Cauliflower Fried Rice
When I saw cauliflower on sale I grabbed quite a few. Gabe won't eat it, he can't even stand the smell. I'm such a good wife that I made him something special pasta cordon bleu. Since he was the only one eating the pasta, I had a few nights to eat meatless.
Carol posted this recipe and Jennifer Chong posted this one. I added the fish sauce and I also scrambled the egg where Carol made an egg pancake and cut it up.
1 head cauliflower
1 1/2 Tbsp. vegetable oil, divided
3 large eggs, beaten *
1 medium green or red pepper, seeded and cut into small pieces ( used a orange pepper)
1 bunch green onions, sliced ( didn't use)
2 medium carrots, peeled and shredded ( used frozen peas and carrots- 1 cup frozen which I steamed till done)**
1 Tbsp. freshly grated ginger ( used about 1/2 teaspoon)
3 cloves garlic, minced
1-3 Tbsp. lite soy sauce
1 Tablespoon Fish Sauce ( added from Jennifer's recipe)
1 1/2 tsp. sesame oil
1 tsp. Sriracha or chile paste
Clean and cut cauliflower and add to food processor and pulse until the cauliflower looks like rice.
Add oil to a large skillet and saute garlic, onions, pepper. Fry until everything is soft. Add the carrots,peas, ( if using frozen peas and carrots you can skip frying and steam the vegetables and add later) ginger and fry another 2 minutes.
Push the vegetables to the side of the large skillet and crack the eggs in the skillet and scramble.
Once the eggs are scrambled mix in the sauteed vegetables.
Add the cauliflower which was pulsed in the food processor to the skillet and saute for about five minutes until the cauliflower is soft.
Mix the soy sauce, fish sauce, sesame oil and sriracha in a small bowl and whisk until well combined.
Pour the soy mixture over the cauliflower and combine
* Scrambled 3 eggs .
** I had a bag of frozen peas and carrots. Easy.