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CAULIFLOWER FRIED RICE – cauliflower fried rice
Stav Kogan

CAULIFLOWER FRIED RICE

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 head cauliflower, cut into florets
  • 1 to 2 tablespoons grass-fed butter
  • 1 garlic clove, minced
  • ¼ tsp minced fresh ginger
  • ¼ cup diced carrots
  • ¼ cup green peas (thawed if frozen)
  • ¼ tsp red pepper flakes
  • 2 tbsp coconut aminos
  • 1 egg
  • 1 to 2 tablespoons sliced scallions, for garnish
  • Make an opening in the center of the pan by moving everything to the edges. Crack the egg over the pan and scramble it quickly. Incorporate the scrambled egg into the fried rice.

Method
 

  1. In a food processor or blender, roughly chop the cauliflower florets. You want it to be the consistency of regular rice.
  2. In a large skillet over medium heat, heat the sesame oil.
  3. Spread the riced cauliflower out in a single layer, and let it cook for about 2 minutes, and then stir it up and repeat several times, for a total of 5 to 7 minutes.
  4. Add the butter, garlic, and ginger, and stir until well incorporated.
  5. Add the carrots, peas, red pepper flakes, and coconut aminos, and continue to stir.
  6. Continue to cook until the cauliflower starts getting crispy (feel free to add another half tablespoon or so of butter if you wish), another 5 to 7 minutes.
  7. Stir in the scallions, season with pepper, and serve.

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