Fried Riced Cauliflower
- February 20, 2020
- by
- Teresa
Vegetables. The food we should all be eating more, but does anybody else get tired of salad!? Because I do.
This is a wonderful alternative to another cold salad – it’s full of veggies, but it’s warm and filling and (sorry lettuce) flavorful. I love making this for lunch one day, and still having enough to keep for the next day. Yay efficiency!
- cauliflower
- onion
- sweet peas
- carrots
- garlic
- eggs
- sesame oil
- soy sauce
- chicken broth
- mushrooms
- ham pieces
- green onions
First we’re going to chop our veggies. Carrots into little rounds, onion into small pieces, garlic minced, mushrooms into eighths, green onions into rounds.
Then rice your cauliflower. Simply cut or break it into chunks that will fit into your food processor or blender and give it a few pulses. You might need to give it a stir or shake to make sure there aren’t any chunks hiding in the corners. I just take my blender off the stand and (making sure the lid is on tightly) give it a few hard shakes, and pulse a bit more.
Do be careful not to make cauliflower purée – it is quite easy to blend it too much.
Now let’s put it all together! Heat your oil over medium heat in a large non-stick skillet, and the onion, and sauté until it is soft and transparent. Add the carrots, mushrooms, peas, and garlic, and cook until the carrots are almost tender.
Lower the heat to medium-low, and push everything into one half of the skillet. Crack your eggs into the other half and scramble them. When they’re done, stir everything together and add the rest of the ingredients.
Turn the heat to medium-high, and heat through, stirring a few times.
Enjoy your not-lettuce-but-still-lots-of-veggies lunch!
Fried Riced Cauliflower
Ingredients //
- 1 head Cauliflower
- 1 Small White Onion diced
- 1 cup Sweet Peas frozen
- 1 cup Carrots chopped
- 1 cup White Mushrooms cut into eighths
- 2 cloves Garlic minced
- 3 Eggs
- 3 Tbsp Sesame Oil
- 1 Tbsp Soy Sauce low sodium
- 3 Tbsp Chicken Broth
- ½ cup Ham Pieces
- Green Onions sliced into rounds
Instructions //
- Chop vegetables: Carrots, onion, garlic, mushrooms, green onions.
- Cut or break the cauliflower into chunks, and place it in your food processer or blender. Pulse for a few seconds until it is about the consistency of rice.
- Heat the sesame oil in a large non-stick skillet over medium heat.
- Add the diced onion and sauté until transparent.
- Add the carrots, mushrooms, peas, and garlic, and cook until the carrots are almost tender.
- Push the vegetables to one half of the skillet, turn heat to medium-low, and scramble the eggs on the other half.
- Turn heat to medium-high. Stir the eggs and vegetables together.
- Add the riced cauliflower, ham, soy sauce, broth, and green onions and heat through.
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