Drop the take-out menu and whip up a lighter, healthier version of classic fried rice for dinner tonight. Instead of using starchy rice for this one, we pulsed raw cauliflower florets in the food processor and voila! — an incredible low carb, low cal, rice substitute was born (and it only took seconds to make!). Cauliflower rice has done it again. Make this quick and easy meal, loaded with colorful crunchy veggies, which is perfect for your next meatless Monday!
Ingredients:
Serves 6
— 1 large head of cauliflower
— 1/3 cup soy sauce
— 1 Tablespoon sesame oil
— 1 1/2 tablespoons Sriracha
— 1 Tablespoon pickled ginger, finely chopped
— 3 Tablespoons vegetable oil, divided (or any other high-heat neutral cooking oil)
— 3 large eggs
— 1 medium onion, diced
— 3 garlic cloves, finely chopped
— 2 cups broccoli florets, chopped into bite-sized pieces
— 1/2 cup shredded carrots
— 1 cup corn kernels, fresh or frozen (if frozen, thawed)
— 1 cup frozen peas, thawed
— 1/2 cup scallions, thinly sliced
— 3 Tablespoons sesame seeds
Instructions:
1. Cut cauliflower into florets and pulse in a food processor 5-6 times, or until the cauliflower resembles grains of rice. Be sure not to pulse too many times. Set aside. Alternatively, you can use a box grater to achieve the same results. In a small bowl, combine the soy sauce, sesame oil, sriracha and chopped pickled ginger and set aside.
2. In a large skillet or wok, heat the oil over a high flame. Once the oil is hot, crack the eggs into the pan and scramble using a wooden spoon. Allow the eggs to cook through until golden; transfer the cooked eggs to a plate/bowl and set aside.
3. Heat the remaining two tablespoons of oil in the same skillet. Add the diced onion and chopped garlic, tossing occasionally. Once the onion is soft (about 2-3 minutes), add the chopped broccoli and cook for another two minutes. Once the broccoli turns bright green, add the shredded carrots, corn and peas and cook for another two minutes, stirring occasionally.
4. Once all of the veggies are tender, add the cauliflower “rice,” scrambled eggs, soy sauce mixture, scallions and sesame seeds into the pan. Carefully mix all of the ingredients together and cook until heated through (about one minute). Remove from the heat and serve.
Cut cauliflower into florets and pulse in a food processor 5-6 times, or until the cauliflower resembles grains of rice. Alternatively, you can use a box grater to achieve the same results. In a small bowl combine soy sauce, sesame oil, sriracha and chopped pickled ginger, and set aside.
In a large skillet or wok, heat the oil over a high flame. Once the oil is hot, crack the eggs into the pan and scramble using a wooden spoon. Allow the eggs to cook through, until golden; then transfer them to a bowl/plate and set aside.
Heat the remaining two tablespoons of oil in the same skillet. Add the diced onion and chopped garlic, tossing occasionally. Once the onion is soft (about 2-3 minutes), add the chopped broccoli and cook for another two minutes. Once the broccoli turns bright green, add the shredded carrots, corn and peas, and cook for another two minutes, stirring occasionally.
Once all of the veggies are tender, add the cauliflower “rice,” scrambled eggs, soy sauce mixture, scallions and sesame seeds into the pan. Carefully mix all of the ingredients together and cook until heated through (about one minute). Remove from the heat and serve.
The perfect blend of umami flavors; soy sauce, sesame oil, Sriracha and pickled ginger — it can’t get any better than that.
Bright and crunchy veggies — yum!
If you like the cauliflower rice trend, try our cauliflower rice tacos!
What other cauliflower rice recipes have you made? Show us your recipe by tagging us on Instagram + using the hashtag #iamcreative!
