FoodWage
Stir-Fried Cauliflower “Rice” Bowl | Recipe
Get more vegetable into your day with our stir-fried cauliflower “rice” bowl, which is also friendly for the carb-conscious crowd. You can enjoy all the flavors of fried rice–egg, carrots and peas–on a bed of savory cauliflower “rice.” If you crave a protein boost, serve with a side of lean chicken or broiled shrimp.
Ingredients for servings
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1 head cauliflower 2 pounds or 1180 grams, cut into florets
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2 teaspoon canola oi divided
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2 large eggs 50 grams each, lightly beaten
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2 small carrots peeled and thinly sliced
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2 teaspoon fresh ginger minced
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2 garlic cloves minced
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1 cup fresh or frozen sugar snap or baby peas thawed and drained
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0.5 cup vegetable broth
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2 tablespoon ow-sodium, gluten-free soy or tamari sauce certified gluten-free if necessary
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2 teaspoon toasted sesame oil
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1 green onion sliced diagonally
Stir-Fried Cauliflower “Rice” Bowl | Recipe
Directions
Place cauliflower florets, in batches, in a food processor and pulse until it is the size and texture of rice. Set aside.
Heat 1/2 teaspoon canola oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring frequently, for 2 to 3 minutes or until set. Transfer to a plate; thinly slice and set aside.
Wipe skillet clean; heat remaining 1 1/2 teaspoons canola oil over medium heat. Add carrots, ginger, and garlic. Cook, stirring constantly, 2 minutes. Increase heat to medium-high. Stir in cauliflower and sugar snap pea pods. Cook, stirring constantly, for 5 minutes until mixture is hot and cauliflower is crisp-tender.
Combine broth, soy sauce, and sesame oil; stir into cauliflower and cook 1 minute. Stir in reserved eggs; cook 1 minute until heated. Sprinkle with green onions and serve immediately.