Although I didn’t grow up culturally Korean, I LOVE Asian food. Rice has been one of the really hard things for me to give up and often finds itself in the 20 part of my 80/20 commitment. Cauliflower is one of the things I can successfully hide from PJ (our choosy 11 year old, carb-craver). A couple nights ago, I had some leftover rice, but not enough to make a full batch of fried rice. However, I had a head of fresh cauliflower which makes a LOT of rice.
Enter fried cauli-rice.
You will need:
A head of fresh cauliflower
Variety of fresh or frozen Asian veggies
Soy Vay Teriyaki sauce
I kinda made this up and don’t have exact quantities. It’s a pretty forgiving recipe though. Basically make it so you like it.
What to do:
Shred the cauliflower using a box shredder on the medium side. At medium-high, heat a couple tablespoons of sesame oil in a wok or skillet. Add veggies. Just before the veggies are actually finished to your liking, add the shredded cauliflower. Create a well in the middle, add some more oil, and crack an egg into the well. Stir the contents of the wok until the egg is well scrambled and cooked through and the cauliflower is hot. Don’t over cook the cauliflower. Remove from heat. Add teriyaki sauce to taste. Enjoy.
If you’re weaning your family off of grains like me, you can reduce the amount of cauliflower and add some cooked jasmine rice.