2. Cauliflower Fried Rice
Ingredients
• Cauliflower florets, 1 pound.
• Peanut oil, 3-4 tablespoons.
• Eggs, 2 well-beaten.
• Fresh shiitake mushrooms, 4 ounces sliced.
• Scallions, 6-7 thinly sliced.
• Carrot, ¼ cup coarsely grated.
• Minced garlic, ½ teaspoon.
• Minced ginger, 1 ½ inch piece.
• Dark soy sauce, 2 tablespoons.
• Sesame oil, 2 teaspoons.
• Peas, ½ cup.
• Salt to taste.
Directions
• Preheat the oven at 425 F. In the meantime, put the cauliflower florets in the food processor in batches and pulse until it looks like couscous. In a baking tray put foil and lightly oil it. Spread the cauliflower on the tray and put it in the oven for 15 minutes. Stir the cauliflower halfway through. When it is soft and golden in a few spots, take it out and let it cool. Transfer to a bowl.
• In a large wok, heat 2 teaspoons of the peanut oil and make sure the wok is coated by swirling it. Pour in the eggs and swirl the pan again so that the eggs form one giant pancake. As soon as the egg is set and cooked, take it out on a cutting board, cool it and slice it.
• Wipe the pan with a kitchen towel and heat the remaining peanut oil in it. Add in the mushrooms, scallions, carrots and stir-fry them for 1-2 minutes. Add the ginger and garlic mince to the wok and stir for another minute. Add the cauliflower, soy sauce, sesame oil, salt to taste and stir for 2-3 minutes on high heat. Add in the peas and eggs and stir for a minute then take off heat. Top with some scallions and serve.
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Source: www.foodnetwork.com
See more healthy Chinese food recipes HERE.
Enjoy! 🙂
