Cauliflower Fried Rice
Cauliflower Fried Rice
© Chef Laura Bonicelli
Golden grains of cauliflower rice sizzle and crisp in the pan, soaking up savory tamari and earthy miso until each bite delivers that perfect fried rice satisfaction. A brilliant weeknight dinner that transforms humble cauliflower into something deeply comforting and unexpectedly indulg...
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Servings
4 servings
Ingredients
- 6 tablespoonsreduced-sodium tamari
- 2 tablespoonsbrown rice miso
- 2 tablespoonsrice wine vinegar
- 1/2 teaspoonfreshly ground black pepper
- canola cooking spray
- 2 large eggs (beaten well)
- canola cooking spray
- 3 cupscauliflower rice (riced by pulsing florets in a food processor until granular)
- canola cooking spray
- 3 cupspurple cauliflower or broccoli florets (1 1/2-inch pieces)
- 1 medium red bell pepper (stemmed, seeded, and sliced)
- 2 cupssliced mushrooms
- 3 clovesgarlic (minced)
- 6 scallions (white and light green parts sliced)
- 2 cupsbaby spinach
Instructions
- 1
Combine the tamari, miso, vinegar, and pepper in a small bowl. Set aside.
- 2
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.
- 3
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 and again after . Cook for a total of . Transfer to a bowl.
- 4
Spray the pan and add the cauliflower or broccoli, pepper, mushrooms, garlic, and scallions. Stir-fry for , add in the spinach, and stir-fry for an additional minute for a total of .
- 5
Add the drained cauliflower rice. Stir in the reserved sauce. Toss to coat and heat the rice. Serve topped with egg.
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.