Cauliflower Fried Rice
Author: Brianne @ Cupcakes & Kale Chips
Recipe type: Main
- one head of cauliflower, raw
- 2 T coconut or olive oil
- 7 scallions, chopped (keep white/light green ends separate from dark green tops)
- 5 cloves of garlic, chopped
- 1 t chopped fresh ginger
- 3-4 c of cooked brown rice, cold
- 2 c steamed broccoli, chopped small
- 1 c steamed sliced carrots
- 4 T reduced-sodium soy sauce or tamari (for gluten free), divided
- 1 T sesame oil
- 1/2-1 lb of your protein of choice (I used 1/2 lb pork sliced into strips, and about 1/4 lb shrimp)
- 2 eggs, lightly beaten (optional for vegan)
- Optional toasted sesame seeds and chopped scallion tops, for garnish
- Remove the cauliflower's tough stem and chop into large florets.
- Place cauliflower into food processor, and pulse until it resembles small rice.
- Heat 1 T coconut or olive oil in a very large skillet or wok, over medium heat.
- Add the white parts of the scallions, garlic, and ginger, and saute for 2 minutes or until the scallions begin to soften.
- Add the cauliflower, stir to coat, spread out in the pan, then allow to cook for several minutes, until it begins to caramelize.
- Stir, then let cook to caramelize again for another several minutes.
- Increase the heat to medium-high, add the remaining coconut or olive oil and the brown rice, and stir to coat completely.
- Spread the mixture in the pan, and cool for 2 or 3 minutes to brown the rice.
- Stir in the broccoli and carrots.
- Make a well in the center of the rice, and add your proteins and 2 T soy sauce (I added the pork first with 1 T soy sauce, then the shrimp and remaining soy sauce).
- Once the proteins are cooked, push to the edges to again make a well, and pour the eggs, if using, in the middle to quickly scramble them.
- Stir the entire contents of the pan together, and stir in the remaining 2 T soy sauce and sesame oil.
- Serve with toasted sesame seeds and/or chopped scallions, if desired.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2013/02/17/cauliflower-fried-rice-for-a-skinny-sundaysupper/