Cauliflower Fried Rice

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We returned from our long weekend in Des Moines yesterday and were greeted by a beautiful summer evening in Duluth.  We picked up some Thirsty Pagan pizza on our way, so as to avoid cooking for the rest of the evening.  B and I sat in front of a fan and enjoyed our pizza and growler while reflecting on the great time we had with family the previous few days.  Des Moines is a really great place to visit.  It has a lot of cool stuff going on, but it’s small enough that the pace of things feels slow and relaxed.  We went to the downtown farmer’s market on Saturday and it seemed like half of Iowa was there.  Our brother and sister-in-law’s newest family member, a Newfoundland puppy named Paris, attracted quite a bit of attention.  We celebrated B’s brother’s ordination and got to see a glimpse of their life in Iowa.  I love having the opportunity to see what another person’s home and life is like.

I have a long list of tasks to do today, but I needed some good food first.  Our giant cauliflower was begging to be made into cauliflower fried rice so, despite the hot weather, I cooked up a big batch.  This is one of those recipes that is totally flexible, but if you’re someone who likes to follow things exactly, this is a great basic recipe.

Cauliflower Fried Rice

25 min, serves 4

Ingredients:

2 T olive oil

2 large carrots, chopped

3 c chopped red cabbage

1/2 in fresh ginger, minced

2 large garlic cloves, minced

1/2 t salt

5 c “riced” cauliflower (I just hand chop mine very small)

3 1/2 T coconut aminos

1 T toasted sesame oil

8 oz cooked chicken (I like to use rotisserie chicken)

pinch cayenne powder(optional)

cracked black pepper, to taste

2 large green onions, diced

Cilantro to garnish, optional

1 T olive oil

3 large eggs

 

Directions:

  1. Heat 2 T olive oil in large nonstick pan on medium high heat
  2. Add carrots, red cabbage, ginger, garlic, and salt and cook for 7 minutes, stirring occasionally.  The veggies should still be on the firmer side.
  3. Reduce heat to medium.  Add the cauliflower rice, coconut aminos, and sesame oil and continue cooking until cauliflower has softened, about 8 minutes.  Add the cooked chicken and continue to cook, stirring frequently, until the chicken is heated through.  Add a pinch of cayenne powder, if desired
  4. Meanwhile, in a nonstick skillet, heat 1 T olive oil on medium high heat.  Crack three eggs into the pan and break the yolks.  Fold the eggs as they cook and use your spatula to chop them into chunks.  Turn off heat and dump the eggs into the cauliflower rice.  Stir to incorporate.
  5. Turn the heat off the cauliflower rice and stir in the green onions and cilantro, if desired.