Monday, May 7, 2012

Cauliflower Fried Rice

I made this last week along with the Green Chicken Drummies. Cauliflower rice is great because it cooks quickly, and mixes great with about anything that you may have extra in your fridge.

  • 1 small head of cauliflower, separated in florets
  • 2 large eggs
  • 1-inch knob of ginger, grated with a microplane
  • 1 small onion, minced
  • 2 scallions, thinly sliced
  • 2 tablespoons of chopped cilantro leaves
  • 2 tablespoons of chopped basil
  • 1 tablespoon of chopped mint
  • 1-2 tablespoons of coconut aminos
  • Kosher salt
  • Freshly ground black pepper
  • Splash of coconut vinegar
  • Splash of Red Boat Fish Sauce
 Pulse the cauliflower in a food processor until the pieces were the size of rice and chopped the rest of the ingredients.
Cook the egg in a small pan with a little salt and pepper. Flip over and cook both sides. Set aside and cut into thin strips when cooled.

Saute the onions in a large pan, then add the ginger, then add the cauliflower and herbs. Toss and cook on medium until the "rice" is hot and cooked through, about 7 minutes. Toss splash of fish sauce and coconut aminos.
Before serving, top with scallions and egg strips.
Recipe Source


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