I came across this idea on Pinch of Yum’s site and thought what a great idea! But questioned whether it would taste the same…so I tried my own version out and I can confidently say this will be a staple in my kitchen!
I always dread making rice at home…it can be difficult to get the ratio of water to rice correct and you have to make sure it’s neither undercooked or overcooked and mushy. So I really love this cauliflower subsitute–it’s as easy to prep as just grating it on a cheese grater!
Cauliflower Fried Rice
- 1 large head of cauliflower
- 2 tablespoons sesame oil
- 1/2 spanish onion medium chopped
- 1 cup frozen vegetable medley corn, carrots, peas, and string beans
- 2 garlic cloves minced
- 1/4 teaspoon freshly grated ginger
- 3 tablespoons shoyu sauce or low-sodium soy sauce
- 1/2 teaspoon hoisin sauce
- 1/2 teaspoon Sriracha
- 2 eggs scrambled
- Optional: 1 fried egg for topping
Cut the cauliflower head in half (or in quarters--whichever is easier for you to work with). Using the larger holes of a boxed cheese grater, grate the cauliflower into a large mixing bowl and set aside.
In a large sauté pan on medium-high heat, add 2 tablespoons of sesame oil. Add in onions and stir frequently until they begin to soften. Add in 1 cup frozen vegetables and heat until cooked through. Add in garlic and ginger and mix until fragrant.
Add in the grated cauliflower on high heat. Mix in shoyu (or soy sauce), hoisin, and Sriracha until evenly combined. Stir for about 1-2 minutes until the cauliflower is cooked through (but not mushy).
Make a hole in the middle of the pan and add in the eggs. Stir until eggs are evenly distributed and cooked all the way through. Remove from heat and serve!