This recipe is always a go to favorite when you are craving rice but don’t want the extra calories. I think some people might be skeptical of this, but it’s actually pretty good. I have been on a cauliflower kick as of late (cauliflower mash, baked cauliflower w/ parmesan cheese) it’s easy, cheap but still a member of the cancer-fighting cruciferous family of vegetables. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.
What you’ll need:
- 1 head of cauliflower (about 2 1/2 cups chopped in a food processor)
- 2 tbs sesame oil
- 1 small white onion, chopped
- 1 cup frozen peas/carrots (I prefer fresh carrots over frozen)
- 2-3 Tablespoons soy sauce (more or less to taste)
- 2 eggs, lightly beaten
- 2 Tbsp chopped green onion (optional)
- salt/pepper to taste (optional)
- Rinse and chop the cauliflower into florets and put in the food processor. (If you don’t have a food processor you can easily chop up cauliflower into small pieces.) Pulse the cauliflower until it’s small and resembles rice.
- Preheat a large skillet or wok to medium heat. Pour some sesame oil in the bottom. Add white onion and peas/carrots and fry until tender.
- Slide the onion, peas, carrots to the side. Using a spatula, scramble the eggs. Once cooked mix the egg with the vegetable mix.
- Add the cauliflower to the veggie an egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and the cauliflower is tender. Add chopped green onion if desired.
*I have made this before but instead of peas I used grated zucchini and grated carrots. I prefer to add the zucchini because the texture absorbs the flavor of the soy sauce.
*This recipe would be great with some pieces of diced organic chicken or shrimp.
I found this recipe at The Recipe Critic dot com.