Cauliflower Fried Rice
As a main dish, this recipe serves 1-2 people. As a side dish, it serves 3-4 people.
Equipment
- frypan
- saucepan
- spatula
- knife and cutting board
- food processor (optional)
Ingredients
- ½ onion, diced sweet, small to medium-sized onion
- ⅔ cup chopped broccoli
- ½ medium-sized carrot, julienne-sliced makes approximately ⅓ cup
- 2-3 thin slices of fresh ginger finely chopped
- 100 g minced chicken* ½ cup (3.5 ounces)
- ½ cauliflower medium-sized head, finely chopped or grated
- 2 tablespoon butter
- 2 eggs
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce (*or alternative) (approx.) season to taste
- ½ teaspoon sesame seeds
- 1 teaspoon green onion finely chopped
- Optional seasonings: dried seaweed flakes, fresh ground pepper, rice vinegar, or Tumeric powder
Instructions
Preparation
- Chop cauliflower with a knife or grate with a box grater or food processor.
- Peel and dice ½ onion and set aside.
- Cut broccoli florets into small sprigs and set aside.
- Peel and cut ½ carrot into julienne strips about 1-2 cm long and set aside.
- Finely chop 2-3 slices of fresh ginger and set aside.
- Finely chop green onion and set aside.
Cooking "Cauliflower Rice"
- Preheat saucepan on low heat.
- Add tablespoon of butter and finely chopped cauliflower.
- Cover with lid and cook on low heat for approximately 6-10 minutes.
- Stir occasionally with a spatula.
- Once the cauliflower is soft, turn off the heat. Leave the lid on and set aside.
Cooking "Cauliflower Fried Rice"
- Preheat frypan.
- Cooking on low heat, add 1 tablespoon of butter.*
- Add diced onion. Cook on low to medium-low heat for 1-2 minutes until the onion begins to soften. Stir regularly with a spatula.
- Add the cut broccoli and carrots. Continue to "stir fry" for approximately 2-3 minutes until the vegetables begin to soften.
- Pour 1 teaspoon of sesame oil on top of the vegetables.
- Then add the finely chopped ginger and minced chicken.
- Continue to stir until the chicken is fully cooked.
- Crack two eggs and add on top. Stir with a spatula.
- When eggs are almost cooked, add "cauliflower rice" to the frypan. Mix well.
- Season to taste with soy sauce (*or alternative: gluten-free or soy-free)
- Serve warm in a bowl.
- Sprinkle sesame seeds and finely chopped green onion on top.
- Optional: sprinkle other seasonings on top. I recommend dried seaweed flakes, fresh ground pepper, rice vinegar, or Tumeric powder
Notes
*Leave out the chicken to make this dish vegetarian.
*For a gluten-free alternative to soy sauce, try tamari sauce. For a soy-free alternative, try coconut aminos. To understand the difference between soy sauce and substitutes, see this blog post: soy vs. tamari and coconut aminos
The soy sauce I used also contains dashi. For extra flavor, you can try adding dashi or your favorite soup stock or bouillon.
*(2) When cooking with butter, it's healthier to always cook slowly on low heat. If the butter turns brown, that means the healthy amino acids are breaking down = oxidation.
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