Easy Fried Cauliflower Rice
"intentionally added so many vegetables to increase the fiber and vitamin in this recipe. There are onions, carrots, peas, mushrooms and even kale in the recipe. The last but not least, cauliflower, a whole head of it. Kielbasa sausage brings more flavor and protein to the meal. But if you don’t eat meat, simply omit it. Vegan? Omit the eggs as well. I usually put oyster sauce or soy sauce in my fried rice. I know a lot of them don’t eat gluten, to my surprise, Lee Kum Kee offers gluten-free oyster sauce now. Of course, coconut aminos is a great option too. That said, this recipe can simply be made gluten free and vegan. Do what you need to do to meet your needs. The point here is to eat good and healthy food."
Serves6 People
Preparation Time15 min
Cooking Time15 min
Ingredients
- 1 head of Cauliflower
- 3 tablespoons coconut ominos or gluten-free oyster sauce, or soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, minced
- 3 tablespoons canola oil, divided
- 2 eggs, beaten
- 1 cup red onion, diced
- 1 cup carrots, diced
- 1 medium zucchini, diced
- 4 ounces sliced mushrooms
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Cut cauliflower into florets and place them in a food processor. Pause until the cauliflower resembles rice (about 5-6 cups). Set aside.
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In a small bowl, combine coconut ominos or oyster sauce or soy sauce, sesame oil and minced ginger. Set aside.
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Beat eggs in a bowl.
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In a large wok or skillet, heat 1 tablespoon oil over medium heat. Add eggs. Stir gently until the eggs are scrambled but still tender. Transfer the eggs to the same bowl in which you beat them.
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Turn the heat up to medium high and add the remaining oil in the wok. Once the oil is hot, add onions, carrots, and zucchini. Sauté until the vegetables start turning tender, about 5-6 minutes. Add mushrooms, frozen peas and cook for another minute, stir often.
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Add cauliflower rice, kielbasa, and kale into the wok, stir and cook 2-3 minutes until kale is wilted and the cauliflower is cooked though.