Vickie Reiser (Program Assistant)
Modified version with garlic from The RECIPE CRITIC
This recipe is a family favorite that is fun and easy to make. It really tastes like fried rice!
Ingredients (6 servings)
1 head cauliflower (about 2 1/2 cups chopped in a food processor)
2 tbsp sesame oil
1 small white onion chopped
2 cloves minced garlic
1 cup frozen peas and carrots thawed
2-3 tbsp soy sauce more or less to taste
2 eggs lightly beaten
2 tbsp chopped green onions chopped, optional
Directions
Rinse and chop the cauliflower into florets and put into a food processor or continue to chop into tiny pieces.
Pulse until the cauliflower until it is small and resembles rice.
Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom.
Add white onion, garlic, peas and carrots. Fry until tender.
Slide the onion, garlic, peas and carrots to the side, and pour the beaten eggs onto the other side.
Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the cauliflower to the veggie and egg mixture. Pour the soy sauce on top.
Stir and fry the rice and veggie mixture until heated through and cauliflower is tender.
Add chopped green onions if desired.
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