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Introduction
Cauliflower fried rice has become a beloved dish in recent years as more people embrace low-carb and plant-based diets. Its origins can be traced back to the rising popularity of cauliflower rice, a clever substitute for grains that gained traction in the early 2010s. This versatile dish allows cauliflower to take center stage, showcasing its versatility and ability to mimic the texture of rice. Traditionally, fried rice was a way for Chinese cooks to use up leftover rice and bits of meat and vegetables, resulting in a flavorful and thrifty dish. With cauliflower fried rice, that same spirit of resourcefulness is celebrated, but with a modern twist that caters to contemporary dietary preferences.
Ingredients
• 1 medium head cauliflower, cut into small florets (about 6 cups)
• 3 large eggs, beaten
• 1/2 cup frozen peas, thawed
• 1/2 cup diced carrots
• 1/2 cup diced red bell pepper
• 1/2 cup diced green onions (white and light green parts only)
• 1/4 cup sliced mushrooms
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
• 1 teaspoon rice vinegar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper
• 2 tablespoons toasted sesame seeds
• 2 tablespoons chopped fresh cilantro (for garnish)
Step 1:
Using a food processor or a grater, grate the cauliflower florets into rice-like pieces. Set aside.
Step 2:
In a large non-stick skillet or wok, heat sesame oil over medium-high heat.
Step 3:
Add the beaten eggs and scramble them until they are cooked through, about 2-3 minutes. Transfer the scrambled eggs to a separate plate and set aside.
Step 4:
In the same skillet, add the grated cauliflower, peas, carrots, bell pepper, green onions, mushrooms, and minced garlic. Sauté for about 5-7 minutes, stirring frequently, until the vegetables are tender-crisp.
Step 5:
Add the cooked scrambled eggs back to the skillet and toss to combine with the cauliflower rice and vegetables.
Step 6:
Pour in the soy sauce (or tamari for gluten-free), rice vinegar, ground ginger, and white pepper. Stir well to coat the cauliflower rice and vegetables evenly with the seasoning.
Step 7:
Remove from heat and stir in the toasted sesame seeds.
Step 8:
Garnish with chopped fresh cilantro and serve hot.
Q: Can I use frozen cauliflower rice instead of grating fresh cauliflower?
A: Yes, you can use frozen cauliflower rice for convenience, but it may result in a slightly softer texture compared to freshly grated cauliflower.
Q: Is this recipe suitable for those following a vegan diet?
A: To make this recipe vegan, simply omit the eggs and use vegetable broth or water instead of soy sauce.
Q: Can I substitute other vegetables for the ones listed in the recipe?
A: Absolutely! This recipe is versatile, and you can substitute or add other vegetables of your choice, such as broccoli, cabbage, or bean sprouts.
• For a vegetarian option, omit the eggs or use a plant-based egg substitute.
• To make this recipe vegan, omit the eggs and use vegetable broth or water instead of soy sauce.
• For a lower-carb option, replace the peas with diced zucchini or bell peppers.
• For added protein, consider adding cooked chicken, shrimp, or tofu.
• Choose organic and non-GMO ingredients when possible.
• This recipe is gluten-free, low-carb, and keto-friendly.
Serve immediately while hot.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Prepare all the vegetables and ingredients before starting to cook for a smooth and efficient cooking process.
- Use a large skillet or wok to ensure even cooking and prevent overcrowding.
- Sauté the cauliflower rice and vegetables over high heat to maintain a crisp texture.
- Adjust seasoning to taste, adding more soy sauce, ginger, or white pepper if desired.
For added protein, consider adding cooked chicken, shrimp, or tofu. For a vegetarian option, omit the eggs or use a plant-based egg substitute.
This cauliflower fried rice pairs well with a light Asian-style salad or steamed or roasted vegetables. For a refreshing beverage, try serving it with hot jasmine tea or a crisp white wine.
This dish can be enjoyed year-round, but it may be most appealing during the cooler months when heartier meals are desired.
This recipe is naturally gluten-free and can be made vegetarian or vegan by omitting the eggs and using vegetable broth or water instead of soy sauce. However, it contains sesame seeds, which may be an allergen for some individuals.
