Cauliflower Fried “Rice”
Servings 2 servings
Ingredients
- ½ cup crimini mushrooms quartered or sliced
- ¼ cup chopped carrot
- 1 small head of cauliflower either finely chopped or pulsed in the food processor
- 1 small head of broccoli finely chopped
- 1-2 cloves garlic minced
- a pinch of ground ginger or ½ teaspoon minced fresh ginger
- ½-3/4 teaspoon sesame oil
- ½-1 teaspoon soy sauce or tamari
- 2 large eggs or sub tofu, either extra firm added with the mushrooms so it’s crispier or soft added towards the end to it’s scrambled-er
- scallions for garnish
Instructions
- Pre-heat a well seasoned cast iron skillet or wok over medium heat.
- Dry cook the mushrooms (no oil in the pan) for about 3-5 minutes until they begin to brown and most of their moisture has been released. (I use this time to prep the rest of my veggies)
- Add the cauliflower, broccoli, and carrot and continue to cook for another 2-3 minutes, stirring frequently, until the broccoli turns bright green and the cauliflower is just beginning to brown.
- Add the garlic and the sesame oil and cook for another one or two minutes, season with tamari.
- If you are scrambling the egg with the rest you would add the egg just after combining the sesame and ginger with the stir fry by making a well in the center of the mixture adding a tiny bit of oil to prevent sticking and then adding the eggs, allowing them to just begin to set before mixing in.