![]() ![]() You’ll likely be able to find grated cauliflower in the produce or frozen vegetable section of your supermarket. What You’ll Need To Make Cauliflower Fried Rice In addition to rice, it makes a great substitute for mashed potatoes. ![]() It’s a healthy, low-carb dish that’s hearty enough to serve as a main course.Ĭauliflower has a mild flavor that makes it an excellent blank canvas for other flavors. In this quick and easy cauliflower fried rice recipe, I sauté grated cauliflower with aromatics, vegetables, soy sauce, and eggs, much like Asian-style fried rice. This Chinese-style cauliflower fried rice is a healthy, low-carb dish that’s hearty enough to serve as a main course.Ĭauliflower rice - which is just cauliflower grated into rice-like bits - really does taste similar to rice, or at least it behaves similarly by soaking up all the flavor of its seasonings. Leftovers store well in the refrigerator, covered, for 3 to 4 days (if you used purple cabbage, it might stain your scrambled eggs a funny blue color, but it’s fine to eat).This post may contain affiliate links. I usually serve mine with chili-garlic sauce or sriracha on the side. Divide into bowls and serve immediately.Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor. Add the cooked veggies and eggs and stir to combine. Add the greens (if using) and green onions, and stir to combine.Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Return the pan to heat and the remaining 1 tablespoon oil. Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs.In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes. Return the pan to heat and add 1 tablespoon of oil.Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula. Cook until they are just lightly set, flipping or stirring along the way. Add the scrambled eggs and swirl the pan so they cover the bottom. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. ![]() I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium. Also have an empty bowl nearby for holding the cooked eggs and veggies. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. If you’re looking for more versatile recipes to use up the last of your vegetables, don’t miss this roundup. I’m always so eager for your feedback.Ĭraving more? Check out my Thai pineapple fried rice. That way, each component will be cooked just right, and the vegetables and rice will get a chance to develop those delicious golden edges.ĭelicious veggie fried rice, coming up! As always, please let me know how you like this recipe in the comments. The only tricky part, which really isn’t so difficult, is to cook the eggs, vegetables and rice separately, and combine them all at the end. I designed this recipe to work well in a regular skillet (preferably cast iron), since most of us don’t have woks at home. This is exactly what you should make when you have leftover rice and some random raw vegetables in your fridge. I also played around with a variety of vegetables, and all of them worked well as long as they were cut into very small pieces. I used brown rice, naturally, and even threw in a handful of greens, which offer even more health bonus points. Here it is in full glory, and it’s as flavorful as it is colorful. I set out to create a more interesting take on greasy take-out vegetable fried rice. ![]()
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