The first time I made this I put it up on Instagram. Quickly I had a couple requests for a recipe.
“Make regular fried rice but sub the rice for grated cauliflower,” was my reply.
To which I got the question, “How do you make fried rice?”
I don’t mean this in a condescending way but I honestly didn’t realize not everyone knew how to make fried rice. You dig through the fridge for veg and leftovers, throw it all in the wok, add soy sauce, eat.
Ok, ok, ok. I will walk you through this a little bit more in details but please take this all as a guideline. No peas? Skip them. No one carrots. Got leftover roasted chicken? Throw that in there?
Basically think of this like a quiche- a catch all for leftovers. Instead of eggs being the base you use rice. Or in my case cauliflower rice. Well…. you can put eggs in it if you want. Or green beans, or kale, or broccoli (like we did), or leftover pork chops. Just think of what might taste good with soy sauce or in a stir fry and go with it.
Tonight we had no leftover meat so we bumped up from the usual two eggs to three. Also I got some gorgeous broccoli at the farm and added a bunch of it because hey more veg.
Nathan actually does all the cooking in the wok for me. After years of trial and error we have learned to just cut things up small and cook them in the wok one at a time. He keeps a bowl next to the stove and as he finishes one thing it gets put in the bowl and the next item gets added to the wok. The rice (or “rice”) goes last and all the other things get added back for a quick toss, reheat, and soy sauce.
Even if you eat grains I challenge you to make the leap and make it grated cauliflower. Just try it. It is SO SO SO close to rice. Even my “I love grains” husband loves it with the cauliflower.
And in case you are wondering this is my general stance on grain free lifestyle. I do it because there are better things I could eat. Sub cauliflower for rice in fried rice, sub zucchini noodles for regular noodles in lasagna etc. The more veg in my life the better.
One year ago today: Buttermilk Whole Wheat Pancakes
Two years ago today: Brownie cookies with salted caramel frosting
Cauliflower Fried Rice (serves 4-5)
(This is what we used but feel free to sub with whatever you have on hand)
1 head of cauliflower grated (or 3-4 cups cooked rice)
2-3 carrots chopped small
2 cups peas
4 cups broccoli
4 garlic cloves
Soy sauce or Tamari
Place your wok or largest pan you own over high heat. One the pan is hot add enough olive oil to coat the pan. Add the carrots and garlic and cook until the carrots are soft- about 4-5 minutes. Remove the carrots and garlic to a bowl. Repeat with the broccoli, then eggs removing to the bowl when cooked. Add the peas and “rice” to the pan. Toss a couple of times then season generously with soy sauce or tamari. Cook for 4-5 minutes until the cauliflower has softened. Add the rest of the ingredients and toss. Taste for seasoning. Serve immediately.