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Egg and Vegetable Fried Cauliflower Rice

I love cauliflower.  Steamed with some soy sauce….divine.  No overly creative, but delish.  However, when you have a bunch of other veggies in the fridge and and urge to do something different (or maybe secretly test if cauliflower rice is actually rice-like), one whips up a batch of cauliflower fried rice, feeds it to the fam…and waits to see what they say.

You can buy cauliflower pre-riceds, but I had a whole head in the fridge ,so I just pulsed it around the food processor a bit.  Walla – “rice”.  Quicker than making rice.  And we never seem to have rice left over.  Leftover rice is key in traditioinal fried rice.  Fresh-made rice does not work well.  Imagine a big rice glob with vegetables and egg….

 

Caluifloer Rice

 

Then I grabbed some other veggies: green beans, carrots, peas, corn. Whatever was handy. (The last three were in a bag of frozen mixed veggies, but fresh will also work).

 

Green Beans

I made this an egg fried rice, but you could easily add left over chicken, etc at the end for more protein.

The sauce was the perfect finishing touch. Salty soy sauce, a tad bit sweet, and with a touch of heat.  (Leave the red pepper flakes out if heat is not your thing…but this was mild enough for my son who thinks Taco bell sauce is too spicy.)

 

Egg and Vegetable Fried Cauliflower Rice

At the end, it was a success:

-No comments asking “Is this rice?” or   “What is this?”

-No one added extra sauces (e.g. more soy sauce, sriracha, or ketchup)

-Kids came back for seconds (and would have had thirds) and Mr. H asked to take leftovers for lunch.

Perfect quick summer dinner.

 

 

 

Egg and Vegetable Fried Cauliflower Rice
Cuisine: Asian
Author: Lori
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • Vegetable oil
  • 3 large eggs, beaten
  • Salt
  • 1 c chopped scallions or onions
  • 3 garlic cloves, minced
  • 1 T finely chopped fresh ginger
  • One ~ 2-lb head cauliflower
  • 4-5 T soy sauce
  • 1/4 t red pepper flakes
  • 1/8 t stevia
  • 1/2 c frozen peas
  • 1/2 c frozen corn
  • 1/2 c diced carrots
  • 1/2 c green beans, cut into ~ 1″ lengths
  • 1 t rice vinegar
  • 1 t sesame oil
Instructions
  1. Using a food processor, add cauliflower and pulse until chopped into ~ rice sized grains. (Alternatively, use the large holes of a box grater to grate the cauliflower or purchase already riced cauliflower – usually near the packaged salads in the vegetable section)
  2. Heat 2 teaspoons of vegetable oil in a large skillet over medium heat. Add the eggs and scramble until the eggs are cooked. Transfer cooked eggs to a small bowl and wipe the pan clean.
  3. To the pan, add 3 tablespoons of vegetable oil over medium heat. Add the onions, garlic, and ginger and saute until softened but not browned, 3 to 4 minutes. Add the riced cauliflower, soy sauce, red pepper flakes, and stevia, Cook for ~3 minutes, stirring often.
  4. Add the remaining vegetable and continue cooking until the cauliflower rice is tender-crisp and the vegetables are warmed through, ~ 3 minutes. Stir in the rice vinegar, sesame oil, and eggs. Add additional soy sauce, to taste.

 

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