Cauliflower Fried Rice

Delicious or No ?

Cauliflower Fried Rice will trick your tastebuds in the best way possible. This 20 minute gluten-free, low-carb recipe will be a hit at your house!

Ingredients:

  • 1 Tablespoon + 1 teaspoon sesame oil
  • 2 eggs
  • 1 small head cauliflower
  • 1/2 cup frozen mixed vegetables
  • 2 green onions
  • 3 cloves garlic, minced
  • salt and pepper
  • 3 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)

Directions:

  1. Combine 1 teaspoon sesame oil with eggs in a bowl then whisk to combine and set aside. Chop cauliflower head into big chunks then send through a food processor fitted with the grating attachment. Alternatively you could grate the cauliflower on a box grater. Measure out 4 cups grated cauliflower then save the rest for another use.
  2. Heat remaining 1 Tablespoon sesame oil in a wok or large nonstick skillet over high heat. Add cauliflower, green onions, and frozen mixed vegetables then stir fry until cauliflower is just beginning to turn tender, 3-4 minutes. Add garlic, season with salt and pepper, and then continue to stir fry until garlic is fragrant, 30 seconds or so.
  3. Push mixture to the sides of the wok to create an opening in the center then add the eggs and scramble. Toss mixture to combine then drizzle in gluten-free Tamari and mix again to combine. Serve hot.


Start by slicing out the core of a small head of cauliflower, then cut the head into a few big hunks.


Next, fit a food processor with the grating attachment. If you don’t have a food processor – no sweat. Just use a box grater which you can pick up from pretty much any grocery store or home store for under $20. I use mine constantly for grating cheese when I don’t want to lug out the whole food processor.


Pop the cauliflower hunks into the shoot then let ‘er rip.


Here’s a close up shot of the result. Visually the cauliflower is a cross between rice and hash browns.


Alrighty! Pop a large wok or nonstick skillet over high heat then add 1 Tablespoon sesame oil. If you have a sesame allergy I’d use wok oil (oil flavored with garlic and ginger,) or grapeseed/vegetable oil. Measure out 4 cups grated cauliflower then add it to the hot oil along with 1/2 cup frozen mixed vegetables (don’t use a mix with corn to make grain free) and 2 chopped green onions. 
Stir fry until the cauliflower is just starting to get tender, 3-4 minutes, then add 3 cloves minced garlic and season with salt and pepper. If you season too early in the stir fry process the cauliflower will release it’s moisture causing it to steam vs saute. That, my friends, is no good! Stir fry for another 30 seconds or so, or until the garlic is fragrant.


Next, push the cauliflower to the sides of the wok to create a well in the center, then stream in 2 eggs whisked with 1 teaspoon sesame oil. Let it sit until set on the bottom then scramble and then toss to combine.


Last step is to drizzle in 3 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce) then toss to combine.


Scoop into bowls, then serve!