Cauliflower Egg Fried Rice
This fried rice recipe is for those of you who love fried rice but don’t love all the carbs that comes along with it. It has a mix of cauliflower and brown rice and is packed with delicious Asian flavours that will not make you miss the pure rice version at all.
Cauliflower Fried Rice with Eggs.
Cauliflower Fried Rice anyone? Want to be part of the new vege-rice craze? To that I say Hell yeah! Why? For 2 main reasons: 1) It has less carbs (who doesn’t love that), and 2) Cauliflower has soo many health benefits!
Typically, Cauliflower fried rice is made using ONLY cauliflower, but this version calls for both cauliflower and brown rice. As mentioned before, it’s still slightly lower in the carbohydrate factor, which is why I love it. And this is also how I get my toddlers to eat it; when it’s mixed with rice! LOL. I just think that the cauliflower only fried rice, tends to be a little bit on the soggy side, which my little ones are not too thrilled about.
Fried rice on a whole, can be considered a fair playing ground when it comes to what vegetables or meats you want to put in. So for this recipe, you can add any type of vegetables you like. You can even make it meatless by omitting the eggs. But whatever you do, do not skimp on the other ingredients. The soy sauce, ginger, garlic and sesame oil adds tremendous flavours to the usually bland cauliflower. If making fried rice is unfamiliar territory for you, then be sure to check out my tips before you start.
Ingredients
2 cups uncooked par-boiled rice.
1 medium head of cauliflower- this will be about 5 cups of “riced” cauliflower.
1/2 of a medium carrot, diced - about 1 cup.
1 medium bell pepper/sweet pepper
1/2 cup corn kernels
1 tablespoon minced ginger
1 tablespoon minced garlic
2 teaspoon sugar
1 teaspoon Chinese seasoning.
1 teaspoon black pepper.
3 eggs, whisked in a bowl with a pinch of salt (optional)
3 tablespoon light soy sauce (Check out my dictionary explaining the difference between Light and Dark Soy sauce. If you want a darker fried rice, then you can replace 1/2 tablespoon light with dark soy sauce. )
2 tablespoon sesame oil
1 medium Trinidad celery or parsley, chopped
1 medium Trinidad chive or scallions, sliced
Peanut oil or any other oil for sauteing.
Salt to taste.
Method
Boil your rice until aldente. Drain and rinse thoroughly for about 3 minutes. Add the Chinese seasoning, black pepper and sugar to the rice and set aside (do not toss). While the rice is boiling, prepare the cauliflower by washing and chopping into 1-2 inch pieces. Place pieces in a food processor or mini chopper and pulse until it resembles grains of rice. Set aside. Have all other ingredients prepped and ready.
All ingredients ready to go!
Heat 1 teaspoon peanut oil in a wok. Add the eggs and allow to cook. You can scramble or you can leave in a circle and chop. You chose! Remove from the pan when cooked and set aside.
Heat 1 teaspoon oil in the wok. Add the carrots and stir fry for about 5 minutes. Add the cauliflower and stir fry until softened. this should take about 6-10 minutes, and you can even add a few tablespoons of water to get things going a little faster. Add the sweet peppers, corn, garlic and ginger, and continue stir frying for about 5-7 minutes, or until cooked. Everything will be so fragrant; your nose is gonna love it!! Add the rice and soy sauce and mix thoroughly. At this point you can return the eggs and adjust the salt.
Remove from heat and toss in the green onions/Trinidadian chives, and Trinidadian celery/ parsley.
Enjoy!!!
