I’m a sucker for Chinese food. It’s one of those indulgences that are few and far between because rice is such a big part of it. I just love that saucy goodness that coats the rice and it’s so sweet and salty and savory.
We NEVER order it. Jaryd tells me that I should order it whenever he’s not around. That it can be like, the thing I eat when he works late, is out of town, is otherwise not present. It turns it into this weird, awesome indulgence that I always always get literally the second I see an opportunity.
This one time I went to the mall when I had a leisurely occasion of shopping as an individual person without two “I hate shopping” little humans with me.
I went to the food court and got myself a plate of Chinese food. Yes I paid the extra dollar for fried rice. I don’t even know if it was an appropriate meal time, I just went for it. Preparation meets opportunity. And by preparation, I mean placing my hand on my wallet to readily pull out my credit card to pay. A big ol’ plate of crispy, saucy goodness. No regrets.
This is a recipe that I’ve been wanting to make for who knows how long and I finally decided to do ittt. Just doo ittt, right? I love the versatility of cauliflower and I feel like it’s the veggie that has totally reinvented itself. It’s like the Madonna of veggies.
You can definitely change up the protein in this: chicken, tofu, shrimp. I mean, shrimp would be amazing. You could even just leave it as is because guys, it’s baller.
So my favorite new trick is making cauli rice and freezing it in a ziploc bag until I need it. It makes recipes ohhh so easy. Read how to make cauli rice here. Apparently Trader Joe’s sells cauli rice in the freezer section and so if you’re not into making your own, definitely look for it.Cauli fried rice: all the goodness without the bloated regret #cauliflower #recipe Click To Tweet
So let’s satisfy those tortured tastebuds and make some Cauliflower Fried Rice:
I like to chop all my veggies before hand. Then when you get to the stage of throwing them in the pan, you’re not like “Oh shoot, let me chop them first.” And you chop as the rest of your recipe burns waiting. Been there.
In a large pan, place the sesame oil, chopped carrot, chopped red pepper, beef cubes (or favorite protein, but cook times vary), and peas. Sauté over medium high heat for about 10 minutes.
Add the cauli rice, minced garlic, and soy sauce, stirring frequently until cooked, about 3-5 minutes.
Add the whisked eggs and stir constantly until the eggs are cooked through and scrambled throughout the rice.
I added and additional soy sauce and sesame oil to up the saucy flavor.
Place in your bowl and top with a chopped scallion and sesame seeds.
- 2 Tablespoon sesame oil
- 1 large carrot, chopped
- 1/2 red bell pepper, chopped
- 1/3 cup frozen peas
- 1 lb. beef, cut in cubes (or favorite protein like shrimp, chicken, or tofu)
- 4 cups cauliflower rice
- 1 clove garlic, minced
- 2 Tablespoon soy sauce
- 2 eggs, whisked
- 1 Tablespoon soy sauce
- 1/2 Tablespoon sesame oil
- 1 scallion, chopped
- 1 teaspoon white sesame seeds
- Chop all my veggies before hand.
- In a large pan, place the sesame oil, chopped carrot, chopped red pepper, beef cubes (or favorite protein, but cook times vary), and peas.
- Sauté over medium high heat for about 10 minutes.
- Add the cauli rice, minced garlic, and soy sauce, stirring frequently until cooked, about 3-5 minutes.
- Add the whisked eggs and stir constantly until the eggs are cooked through and scrambled throughout the rice.
- Add the additional soy sauce and sesame oil to up the saucy flavor. Stir to combine and remove from heat.
- Place in your bowl and top with chopped scallion and sesame seeds.
- If you are using shrimp, I would add them toward the end because they take about 5 minutes to cook through (flip after 3).
I know I used chop sticks for the pics, but I’d go fork 😉 Enjoy!! xo