Cauliflower Fried Rice
In a time when everyone is trying to lessen their intake of complex carbohydrates like bread, rice, and pasta, certain vegetables have become food superheroes.
Spiralizers empower amateur chefs to turn oblong vegetables such as carrots, cucumbers, and zucchini into noodles. Lettuce leaves have inspired a whole new genre of burgers nicknamed “protein style”. And representing all of the neglected vegetables on our childhood plates, cauliflower is finally having its time to shine. Most of my childhood experiences with cauliflower involved it being boiled or steamed then spooned onto my plate in an unenthusiastic manner (sorry mom & dad!). Cauliflower was boring, flavorless, and literally pale in comparison to its broccoli counterpart, which I actually enjoyed. Yet, those bland and boring qualities have proven to be the perfect blank canvas for a low starch, high flavor meal.
Without further ado, I present you with my healthy take on the traditional fried rice recipe, starring crunchy vegetables with garlic-sesame flavor and a cauliflower rice base that delivers an award worthy supporting role. Add your favorite protein to make this a hearty meal, enjoying fried rice guilt free!
3-4 Cups “Riced” Cauliflower, freshly prepared or frozen
2 Cups Mixed Vegetables, frozen
1 Cup White Onion, diced
4 Garlic Cloves, minced
2 Tbsp Olive Oil
1 Tbsp Sesame Oil
1-2 Tbsp Liquid Amino Acids (Bragg’s or coconut aminos recommended)
Optional (1-2 scrambled eggs or homemade tofu “eggs”)
For garnish: Lime Wedges, Cilantro Leaves, Chopped Scallion
Heat a large non-stick skillet over medium heat. Add olive oil, and when it’s hot enough add in the onions. Sauté the onions on low heat, stirring occasionally for 9-10 minutes until they are translucent and soft. (Make sure the heat is not so high that the oil burns them. Then add in the garlic and sauté for another minute.
Add the cauliflower rice and sauté until it is completely thawed. Pour in sesame oil, liquid amino acids, and season with salt and pepper to taste.
Add the frozen vegetables and mix thoroughly with the cauliflower rice. Add about 1/3 cup of water to the pan and cover with a lid, allowing the frozen vegetables to steam. Leave this for about 5 min, stirring occasionally. (At this point you can add more sesame oil and aminos if you want more flavor, but I recommend keeping the measurements listed with the ingredients if you want to keep this dish as healthy as possible.)
Toss in the previously cooked scrambled eggs or tofu and cook for an additional minute.
Remove from heat and toss in a handful of chopped scallions. Serve hot topped with fresh cilantro leaves and a lime wedge to squeeze on top before enjoying.