I LOVE, LOVE, LOVE fried rice. This is not EXACTLY like my old passion food ... being cauliflower it IS texturally more crispy-crunchy. But it DOES have all the flavor ... and all the ingredients.
Grate the cauliflower in a food processor fitted with a grating disc. Alternately, grate on the large holes of a box or handheld grater. Set aside (skip this step if using "ready to cook" cauliflower)
Heat 2 tsp. oil or ghee in a large (10 to 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate or bowl and set aside. Wipe the pan clean.
Add 3 Tbsp. of oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower and cook, stirring often, about 3 to 4 minutes.
Add the soy sauce, red pepper flakes, sugar, and 1/4 tsp. salt. Cook a minute or so, stirring often, until the mixture is coated with soy sauce; taste and add more if needed
Add the peas and carrots and continue to cook until the "rice" is tender-crisp and the vegetables are warmed through.
Stir in the rice vinegar, sesame oil, dark green scallions, nuts and meat (if using) and eggs. Taste and adjust seasoning. Serve hot.
0 servings
2 cups
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.