Veggie Fried Cauliflower Rice
With Soy Dipping Sauce
I thought I would try and see for myself what this riced cauliflower craze is all about. Making the riced cauliflower takes no time, cut the florets off a head of raw cauliflower and pulse till ground in the food processor, but even easier to buy a fresh bag at Trader Joe's.
Inspired by the many farmers markets in Australia, I thought I would make a Cauliflower Fried Rice filled with a bunch of veggies. This is a quick go to meal or side, with not that much prep.
I like to use a wok sided saute pan, but a regular large saute pan works great too.
Ingredients:
1 tablespoon sesame oil
1 tablespoon olive oil
1 tablespoon grated fresh ginger
3 garlic cloves grated
1 small vidalia onion chopped about 3/4 cup
1/2 red pepper sliced very thin
1 cup snap pea pods
1 head of cauliflower chopped in food processor or a 16 ounce bag of riced cauliflower
1 cup edamame shelled
1 cup corn
1 teaspoon crushed red pepper
2 eggs scrambled
2 tablespoons chopped cilantro
sriracha sauce
salt & pepper
Soy Dipping Sauce Ingredients:
1/2 cup soy sauce
1 tablespoon sesame oil
2 teaspoons honey
1 lime juiced
Add a tablespoon of olive oil to the wok or saute pan and heat the pan on medium/high burner. Whisk the two eggs with salt and pepper, add to heated pan mix to make scrambled eggs. When they are fully cooked remove eggs from the pan and set them aside.
To the pan add 1 tablespoon of sesame oil and one tablespoon of olive oil to that add the fresh grated garlic and ginger. Heat that for about a minute , but make sure it doesn't burn, just cook till you smell the amazing aroma of the garlic and ginger blended together. Then add the onion and red pepper . Saute for a few minutes tossing frequently, till the onions are translucent, and the peppers are soft but not well done browned off.
Add the snap peas and toss. If the pan is getting too dry add some more olive oil. Then fold in the riced cauliflower. Cook till the cauliflower starts to turn a light shade of brown and it is tender about 5 minutes.
Add the Edamame and corn and toss all ingredients together. Add the crushed red pepper, salt and pepper. Cook till the corn and edamame are cooked and hot.
Make the soy dipping sauce, mix the soy sauce, sesame oil, honey and lime juice, whisk it together.
Plate the Veggie riced Cauliflower, top with the scrambled egg the chopped cilantro and drizzle with sriracha sauce. Serve with the Soy Dipping Sauce on the side, so you can pour it over your own serving.
Enjoy!!