Fried rice no rice! And no, you won't miss the rice.
Ricing cauliflower for fried rice is something that has been on my list to try for a while now, but I just haven't put it on the menu or taken the time to come up with a recipe. Last week I was doing some work around the house with The Chew on in the background when I heard Clinton Kelly start to talk about making fried rice with riced cauliflower. I had to stop to see if it would be a recipe I'd want to try and it was - simple flavors and not overwhelmed with other veggies, just carrots and baby bok choy.
A half of a head of cauliflower made so much fried rice - probably 5 servings. The cauliflower was a nice substitute for rice - not the same by any means, but it really held up and took on the flavors of everything I added. What a great, healthy alternative to traditional fried rice!
Cauliflower Fried Rice
Slightly adapted from: Clinton Kelly
- 1/2 head of cauliflower cut into small florets
- 1 Tbsp sesame oil
- 1 bunch green onions, minced
- 1 Tbsp freshly grated ginger
- 3 cloves of garlic, minced
- 2 heads of baby bok choy, thinly sliced
- 1 large carrot, thinly sliced on a bias
- 1/2 c edamame
- 1/4 c low sodium soy sauce
- 1 lime, cut into wedges
- 1/2 c cilantro, chopped
- 2 Tbsp chili garlic sauce
- Optional: chopped mint leaves and chopped roasted peanuts
- Place the cauliflower florets in a food processor and pulse until finely chopped; set aside.
- Heat the sesame in a large skillet over high heat.
- Add 3/4 of the green onions and all of the garlic and ginger; stir until fragrant.
- Add the carrots and bok choy; cook for 2 minutes.
- Add the cauliflower, edamame and soy sauce. Stir until everything is combined.
- Serve topped with the cilantro, lime wedges, chili garlic sauce and the rest of the green onions.