This is a low-carb option for those who want all the flavor of Chinese fried rice but none of the guilt. I’m generally not one to make “MOCK” anything, but this trend was on my bucket list and it was requested for a private cooking class.
Time to check that off the list!
You can buy pre-riced cauliflower or make it yourself. Just cut the cauliflower into florets and pulse a few at a time in the food processor until it resembles rice. Putting in too many at once will cause you to over-process it.
For some extra shazam factor in this dish, add General Tso’s sauce.
I knew that would get you.
Cauliflower Fried Rice
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon ground ginger
2 bags cauliflower rice
Vegetables of choice, such as water chestnuts, baby corn, diced carrots, peas
½ cup soy sauce
1 ½ teaspoons toasted sesame oil
1 tablespoon rice vinegar
3 tablespoons General Tso’s sauce, plus more to taste
2 eggs, lightly beaten
Chopped sugar snap peas
- Heat olive oil in a wok over medium heat. Sauté the garlic for 2-3 minutes, until fragrant. Add the ginger and cauliflower rice. Stir and cook for 5 minutes.
- Add in vegetables of choice. Cook, stirring occasionally, for 2-5 minutes, until the vegetables are softened.
- Pour in the soy sauce, sesame oil, rice vinegar, and General Tso’s sauce. Cook for 2-3 minutes.
- Make a well in the wok and pour in eggs. Scramble for 3-5 minutes, until desired doneness.
- Serve with sugar snap peas and scallions.