Cauliflower “Fried” Rice
Bienvenidos semana tres de Reset. For those who are confused, I did not move to Spain. I am currently approaching week THREE of my reset and am super excited to see subtle changes to my body as well as my overall health. I am feeling more energized, my pants fit easier, and my face doesn’t look like I am carrying acorns in my cheeks. My reset isn’t about dropping weight as it more of just looking and feeling like my best self. I weighed myself, and was legit depressed for two days about the number, but honestly, it is JUST A NUMBER. I want to get back to health and healthy foods, something I have a major passion for. I wanted to try incorporating cauliflower into my meals and this was the best way, making a “rice”.
I bought store bought, so sorry for those who want to make it from scratch. I have done this and I’ll tell you, it’s a mess. Buying store-bought cauliflower rice is the easier way, and it’s hassle free! I accidentally ordered a Misfits Market box of 18, yes 18 POUNDS, of vegetables, so there is virtually no excuse not to use them. We got Anaheim peppers (which are milder than jalapeño peppers, but can depend based on origin), cabbage, onions, jalapeño peppers (8 of them… hello salsa!), string beans, avocado, and more. I’m grateful to have received (and been able to keep) the produce even if it were by accident. If anyone is willing to try, and be open for whatever is delivered, definitely check them out!
Cauliflower rice is not so different than traditional fried rice, except it holds more moisture. I started by chopping an onion, carrots, cabbage, one Anaheim pepper, and green beans. I heated a large sauté pan and added avocado oil (my favorite brand is Primal Kitchen). I tossed in the chopped onion, pepper, and carrots to simmer and sweat. I then added in the chopped cabbage, let it seam, then after five minutes, threw in the green beans. I cooked with a cover so everything can wilt and render down, mainly for the cabbage to bring out its moisture.
Afterwards, I pushed all the vegetables aside so I can add in the egg, there is no excluding this part, it is the best part of fried rice. I scrambled the egg and tossed it together with the veggies. My last step was to add the cauliflower rice, so with a helping of garlic powder and salt added, I poured in the bag of cauli-rice and stirred. This sat cooked for 8 minutes, so the cauliflower can begin to sweat (there’s a lot of sweating happening in this dish).
I seasoned with a generous helping of coconut aminos and sesame oil and continued to let it cook for another 5-7 minutes. Turn the heat off and let stand still, then ladled into large bowls for my lunch for the week. The taste of this dish is very umami and while it does not taste 100% like the real fried rice, it is a pretty darn delicious rendition! NOMaste 🙂
Cauliflower “Fried” Rice
- 1 package Cauliflower Rice
- 1/2 large onion chopped
- 1 cup carrots chopped
- 1 cup red cabbage chopped
- 1 cup green beans chopped
- 1 Anaheim pepper chopped and cleaned
- 2 eggs lightly beaten
- 2 tbsp avocado oil
- 2 tbsp sesame oil
- 3 tbsp coconut aminos
- garlic powder to taste
- sea salt to taste
Prep all vegetables by slicing and roughly chopping the onions, carrots, pepper, cabbage, and green beans. Separate the cabbage and green beans from the onions, etc. Set aside
Heat a large sauté pan, add in avocado oil, then stir in the onions, carrots, and pepper. Stir and coat with oil for five minutes.
Add in red cabbage. Cover and let sit for five minutes. Stir once or twice to prevent burning.
Add in green beans. Cover and let sit for five minutes. Stir to prevent burning.
Push vegetables aside, and add in the egg. Scramble egg and stir in with the vegetables. Season with garlic powder and sea salt. Cover and let sit for three minutes.
Pour in cauliflower rice. Stir to mix together. Cover and let cook for eight minutes, stirring occasionally.
Add in coconut aminos and sesame oil. Stir together. Let cook for another three to five minutes. Serve immediately.