Cauliflower Fried Rice
This Cauliflower Fried Rice takes an Asian classic and packs it with extra veggies. Versatile enough to be made gluten free, vegetarian, or even vegan.
- 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.