Classic Cauli-Fried Riceposted on September 3rd, 2012 / by Jenni Hulet / 10 Comments
I’m so happy to be back guest posting at DIB again! Let’s see….the last time I was on here I brought my dairy free Butternut Squash Au gratin along with me, and it was delish! Today I’ve brought something a little lighter in the calorie department and also a little more “everyday”, but just as tasty and satisfying!
Question: When you pull a head of cauliflower out of your fridge, how often do your kids start jumping up and down, clapping their hands with joy? Not so often? Well in my house, that’s how it is EVERY TIME! But this wasn’t always the case. So how did I accomplish this amazing feat, you ask?
Answer: Fried Cauliflower “Rice”!
If you are at all familiar with “Paleo” style and/or grain-free diets, then “cauliflower rice” in one form or another is likely already a staple in your home. And if not…well, it should be. Even if you are not intentionally eating grain-free, this recipe is going to rock your world! I know, the idea sounds a bit strange at first and maybe even a little too good to be true, but I promise you….if you don’t tell people what they’re eating, they’ll probably never guess that it isn’t traditional rice. I am not kidding you! I’ve tested this out on my friends MANY times and they’re always shocked and pleasantly surprised.
As for my family, I always divulge what’s really cooking. This way the kids are “in on the secret” with me, which always makes them feel pretty cool when the big reveal happens. But even better (and amazing) than that fact is that they genuinely have only positive feelings about cauliflower; to them it’s a dinner favorite. They can’t seem to get enough of it and I get to serve a meal that’s loaded with veggies and nutrition that I know my kids will gobble up.
So give it a shot! It’s simple to prepare, easy to serve and a snap to clean up since everyone will most likely clean their plate and be begging for more.
Classic Cauli-Fried Rice
For The Fried Rice:
1 medium to large sized head of cauliflower
2-3 tablespoons coconut oil or preferred cooking oil
1 medium sized onion, diced
3 garlic cloves, minced
1/2 cup carrots, diced
1 cup protein (beef, chicken, sausage, shrimp, or vegan sub…)
1/4-1/2 cup frozen sweet green peas
1 large egg, cracked & lightly beaten (set aside)
1/4 cup spring onions, chopped
1/4 cup chopped cilantro
Coarse sea salt and cracked pepper to taste
Coconut Aminos (A soy sauce substitute that you can get it your local health store or HERE)
Grate the Cauliflower using a food processor with the grater attachment or use a hand grater.
Prep the rest of the ingredients as stated in the ingredient list above. I find it helpful to put each ingredient into a separate prep bowl.
Preheat two woks/pans over medium-high heat. Note: Flat bottomed woks work best on a stove top. You can also use a regular frying pan. Two woks are are needed because if you overfill a pan when stir frying, you will cause the ingredients to steam instead of brown and fry. It is important to have room to spread out the ingredients while cooking.
Add about two tablespoons of oil and the onions to one of the hot woks/pans. Fry the onions till soft and translucent.
While the onions are cooking, add about 1 tablespoon of the oil to the other wok/pan.
Now add the cauliflower, turn the heat up a bit higher, spreading out and frying the cauliflower, allowing it to brown some. Toss and allow to brown again. Repeat this till evenly browned. It should take about 5 minutes. (Don’t forget to keep an eye on the pan with the onions)
Make a well in the center of the cauliflower. Add the beaten egg and stir until it just begins to thicken. Toss the egg throughout the ‘rice’. Rice should become nice and fluffy with bits of egg throughout. Remove from heat when ready. (This will happen before the other ingredients are done cooking)
NOW back to the pan with the onions: Add the garlic, carrots, asparagus, and protein of choice to the onions, cooking till the carrots begin to soften and the meat is done. Continue to fry, spreading out, stirring & tossing the ingredients often. Remember to spread ingredients out evenly in the pan between ‘tossing’ so that they can ‘brown’ not steam.
When both of the mixtures are ready and nicely browned in spots (the cauliflower WILL be done first), combine them into one pan and toss till evenly mixed. Garnish with cilantro and spring onions, salt & pepper (optional) and coconut aminos (or soy sauce)
Serve in bowls or on plates and prepare to watch as a full serving of veggies and meat magically disappears right in front of your eyes.
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