Tuesday, September 27, 2016

Cauliflower Fried Rice

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

Ingredients

  • 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
Directions
  • 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. 




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