This Cauliflower Fried Rice is low-carb, grain-free and a super yummy vegetable side dish! The “rice” is made from grated cauliflower, but it has all the flavor of take-out fried rice!
Today is Secret Recipe Club reveal day! The Secret Recipe Club is a group of food bloggers. Once a month, we are given a blog assignment from which we must choose a recipe to cook and blog about. Everyone posts their recipe on reveal day (today!).
I was really excited this month because I was assigned a blog I’ve been reading for years, long before I was even involved with the SRC! My blog this month was The Spiffy Cookie, written by Erin, who lives in Ohio and has a PhD in microbiology! (That’s way too smart for me… I actually just had to second-guess my self on the capitalization of PhD.)
Erin blogs about all types of food– we have similar styles: put a healthy spin on dinner, but never forget dessert! Besides food, Erin also blogs lots of fun crafty DIY projects. Something I could learn a thing or two about.
When I went to Erin’s blog, I was in search of something very specific. I had just harvested the last head of cauliflower from our garden for the year, and it needed to be incorporated into dinner ASAP. Fresh-picked is the best.
Lucky for me, Erin is a cauli fan and she had plenty of options for me to choose from. This Sesame Chicken and Cauliflower sounded so yummy, and I know Nick would love the sauce. I almost made this Broccoli and Cauliflower Quiche. I’m always looking for good quiche and frittata recipes to use up all our quail eggs! Erin has also made (and from the looks of it, mastered) the Cauliflower Pizza Crust… something I keep meaning to try.
Though I wanted to try all those recipes, when I saw this Cauliflower Fried Rice, I had to try it. It looked like such a fun and genius idea.
- 1 medium (about 24 oz) cauliflower, rinsed and dried
- 1 tbsp + 1 tsp sesame oil, divided
- 2 eggs, lightly beaten
- ½ small onion, diced
- ½ cup frozen peas and carrots
- 2 garlic cloves, minced
- 5 scallions, sliced, whites and greens separated
- 2 tbsp low-sodium soy sauce
- Using a food processor or box grated, grate the cauliflower and set aside.
- Heat a large saute pan over medium-high heat. Add 1 tsp sesame oil, then add the eggs to the pan, turning a few times until set. Remove eggs from pan and set aside.
- Add the remaining 1 tbsp sesame oil and saute onions, scallion whites, peas and carrots, and garlic about 3 to 4 minutes, or until soft.
- Add the cauliflower and soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is tender.
- Stir in the egg, then remove from heat and mix in scallion greens.
This was so good. Even though we don’t have any more home-grown cauliflower left, I will definitely be buying some to make this again soon. Honestly, I don’t know if I’ll ever make regular rice as a side for Chinese-esque food again. This is so much better. And really not even that much work. I made a Bourbon Chicken type dish to go with this and it was awesome. You could just barely taste that it was cauliflower, but it was the most delicious cauliflower ever.