I didn’t believe anything could taste as great as fried rice. Trust me, you won’t know this is cauliflower!
When the whole “substitute everything with cauliflower” craze began, I sat there shaking my head, no, no, no. My thoughts? “Yeah RIGHT, this stuff will taste like mashed potatoes”; “Yeah RIGHT, this stuff will taste like rice”, etc. I have tried to like mashed cauliflower, but I don’t. Occasionally, I really like roasted cauliflower, but it’s not something I ever crave, and I mean, EVER. Cauliflower fried rice, however, always leaves me happily satisfied and it’s a dish I make regularly.
(Surprise, it actually does taste like rice!)
This recipe is one that easily lends itself to substitution. I usually just add in whatever vegetables I have on hand; or whatever I think looks pretty; or whatever I have a taste for. Get it? You can use WHATEVER you want. The only rule is that you use the cauliflower in place of rice!
So here I have scrambled four eggs to begin with:
Once they were finished, I removed them to a plate, added in a little more olive oil and then sautéed some chopped onions. (Why? Because I love them.)
Once the onions were translucent, I added in my riced cauliflower. (I always buy this raw, prepared in a bag, but you can use a food processor to get the same result.) I don’t know why I did not get a photo of just the cauliflower, but I didn’t. Just imagine onions and riced cauliflower in a pan.
When the cauliflower and onions are in, I added a few splashes of toasted sesame oil and some minced ginger. Stir, stir, stir and when you are tired of stirring, stir some more. The object is to get the cauliflower cooked through, but you also want to get a little bit of caramelization going. When the cauliflower has softened, knock yourself out adding in whatever vegetables you love. Here I added some frozen peas and carrots and some left over sautéed onions and peppers.
Once your veggies are all in and warmed through, salt and pepper again, add in some more sesame oil and soy sauce, and continue stirring.
Finally, fold back in those yummy scrambled eggs. See that word I used? Fold. That’s fancy. It means to be very gentle so as not to kill the pretty scrambled curds. Dump in the eggs, then using your spatula, scrap the bottom of the pan, folding the contents on top of the eggs until they are incorporated but still in tact.
See how you can still see the pretty eggs?
The entire reason I made this dish was because whenever I make Ahi Tuna, I think it needs to have an Asian flavor to it. I have no idea where this comes from, but oh well. So here you have the finished dish with the tuna (and too much hot sauce on top!) I garnished with fresh cilantro because this lives and thrives in our kitchen 100% of the year.
1 bag riced cauliflower
4 eggs, scrambled
Half a bag of frozen peas and carrots
1 onion chopped
2 Tbsp butter
2 Tbsp olive oil
1/2 c. Soy sauce
1/4 cup toasted sesame oil
Salt & pepper to taste
1/8 c. Chopped fresh ginger
NOTE: Vegetables are literally ANYTHING else you like. The only thing to remember is that if it’s raw, cook it before you add it in. Every time I make this, it’s a little different based on what I have in the fridge. (See below for photos of the last time I made this, which was last night!)
Scramble eggs over medium high heat in 1 Tbsp Olive oil & 1 Tbsp butter. Remove to a separate dish.
Sauté onion to translucent in same pan. Add in 1 Tbsp Olive oil and 1 Tbsp butter, Salt and pepper.
Add in raw cauliflower, 1/2 the soy sauce, 1/2 the sesame oil, 1/2 the ginger. Stir continually to ensure everything is coated in the soy sauce and sesame oil. Add salt and pepper to taste.
Once the cauliflower is softened and browned a little bit, add in frozen peas and carrots, the rest of the ginger and whatever else you want to add. Salt and pepper. Stir and then add in the second part of the soy sauce and sesame oil.
Don’t forget to savor the aroma. It seriously smells so good!