By: Chef Laura Bonicelli
Looking for a healthy yet satisfying meal? Look no further than MM-Green Cauliflower Fried Rice! Made with cauliflower rice, broccoli, bell pepper, mushrooms, and green onion, this dish is packed with nutrients and flavor. And with the added bonus of a miso Tamari sauce, it’s sure to be a crowd-pleaser.
about MM-Green Cauliflower Fried Rice
🥦🌶️🍄🧅🍚🥢👌
Let’s start with the star of the dish: cauliflower rice. This low-carb, low-calorie alternative to traditional rice is a great source of fiber and vitamins C and K. It’s also high in antioxidants, which help to protect against cell damage and inflammation.
But that’s not all. Broccoli, bell pepper, mushrooms, and green onion are also loaded with vitamins, minerals, and antioxidants. Broccoli, in particular, is high in vitamin C and K, while bell peppers are a great source of vitamins A and C. Mushrooms are packed with immune-boosting beta-glucans, and green onions are a good source of vitamin K and folate.
But let’s not forget about the miso Tamari sauce. Miso, a fermented soybean paste, is a great source of probiotics, which help to support gut health. Tamari, a gluten-free soy sauce, is also rich in umami flavor, adding depth to the dish.
Now, let’s talk about texture. The cauliflower rice and vegetables give this dish a satisfying crunch, while the miso Tamari sauce adds a silky smoothness. It’s the perfect combination of textures and flavors, making it a meal that’s both delicious and satisfying.
In conclusion, MM-Green Cauliflower Fried Rice is a nutritious and flavorful dish that’s perfect for anyone looking for a healthy yet satisfying meal. With its crunchy texture, nutrient-packed ingredients, and umami-rich miso Tamari sauce, it’s sure to become a favorite in your recipe rotation. 🍽️👍
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Step by Step Instructions
MM-Green Cauliflower Fried Rice
Equipment
- 1 small non-stick skillet
- 1 wok or high-sided skillet
Ingredients
- 6 tablespoons reduced-sodium tamari
- 2 tablespoons brown rice miso
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon freshly ground black pepper
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- canola cooking spray
- 2 large eggs beaten well
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- canola cooking spray
- 3 cups cauliflower rice riced by pulsing florets in a food processor until granular
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- canola cooking spray
- 3 cups purple cauliflower or broccoli florets 1 1/2-inch pieces
- 1 medium red bell pepper stemmed, seeded, and sliced
- 2 cups sliced mushrooms
- 3 cloves garlic minced
- 6 scallions white and light green parts sliced
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- 2 cups baby spinach
Instructions
- Combine the tamari, miso, vinegar, and pepper in a small bowl. Set aside.
- Heat a small non-stick skillet over medium heat. Spray lightly with canola oil. Add the eggs, and cover until cooked through. Flip the eggs out onto a cutting board. Cut into strips and set aside.
- Heat a non-stick wok or large non-stick skillet over medium-high heat. Spray lightly with canola oil. Add the rice in an even layer; turn after 2 minutes and again after 2 minutes. Cook for a total of 4 minutes. Transfer to a bowl.
- Spray the pan and add the cauliflower or broccoli, pepper, mushrooms, garlic, and scallions. Stir-fry for 3 minutes, add in the spinach, and stir-fry for an additional minute for a total of 4 minutes.
- Add the drained cauliflower rice. Stir in the reserved sauce. Toss to coat and heat the rice. Serve topped with egg.
Video
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