Recipe: Cauliflower Fried “Rice”

I’m always looking for new, quick & easy recipes that will suit both my vegetarian and Jason’s omnivore diets. We always get vegetable fried rice in our Chinese takeout so when I saw this healthy version I had to try it. It is delicious and takes no time at all to make AND it tastes even better the next day. This is a huge bonus for us because it is a leftover I will actually eat.

This version uses eggs, which you can skip if you are Vegan. We paired Jason’s with a Baked Sesame & Teriyaki Chicken Breast.

This recipe was based on Eat Yourself Skinny’s Healthy Cauliflower Fried Rice.

Cauliflower Fried "Rice"
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • ½ head of Cauliflower (about 2 cups)
  • 1 carrot, diced
  • 1 cup peas
  • ½ cup leeks or onion, chopped
  • 1 cup bean sprouts
  • 3 large cremini mushrooms, sliced
  • 2 eggs, beaten
  • 2 tbsp sesame oil
  • ¼ cup soy sauce
  • 1 tsp chili powder
  • 1 tbsp brown sugar
Directions
  1. Chop cauliflower into florets and pulse in blender/food processor and set aside. (I use a Ninja blender which I highly recommend!)
  2. Heat up wok or large frying pan on medium and add sesame oil.
  3. Add leeks (or onion) and saute for 2 min.
  4. Then add carrots, peas and mushrooms and saute until tender, about 2 min.
  5. Mix together soy sauce, brown sugar and chili powder and set aside
  6. Clear veggie mix to one side of the pan and scramble eggs.
  7. Once firm, mix eggs in with veggies.
  8. Stir in cauliflower and soy sauce mixture, making sure everything is coated.
  9. Reduce heat to low, cover and cook for 3-5 min.
  10. Mix in bean sprouts and cook for 2 more minutes.
Notes
*For Jason I added a Baked Teriyaki Chicken Breast.
-Preheat oven to 375 C
-Brush chicken breast with sesame oil, sprinkle with salt & pepper and then cover with Teriyaki sauce to your taste.
-Bake for 30 min