Thursday, October 20, 2016

Cauliflower Fried Rice

Cauliflower Fried Rice

Yield: 4 Servings
Ingredients:1 medium head cauliflower (about 2½ pounds), cut into large florets 
1 tablespoon extra virgin olive oil
1 clove garlic, chopped
2 tablespoons fresh ginger, grated
1 red bell pepper, cut into ¼-inch pieces
1 yellow bell pepper, cut into ¼-inch pieces
2 tablespoons less sodium soy sauce
1 cup frozen edamame (shelled), thawed
4 scallions, thinly sliced
1 large egg, beaten
¼ cup chopped fresh cilantro 
Directions:Put half the cauliflower florets into a food processor. Pulse until chopped into very small pieces and pour into a bowl. Repeat with the remaining cauliflower (approx. 6 cups total). 

In a large, high-sided skillet or wide-bottomed pot, heat the oil over medium-high heat. Add the garlic and ginger and cook, stirring until fragrant, about 30 seconds. Stir in the red and yellow bell peppers, followed by the chopped cauliflower and soy sauce. Cook, stirring often, until the vegetables are just tender, 6 to 8 minutes. Add the edamame and scallions, and stir until heated through, about 1 minute. 

Make a 5-inch wide well in the center of the vegetable mix and pour in the beaten egg. Use a silicone spatula to combine the vegetables with the egg. Fold in the cilantro and serve. 

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