“Fried Rice” ‘d Cauliflower

For my lunches this week I made a large batch of fried riced cauliflower. Now just so you’re warned, this is not fried rice so don’t expect fried rice. It won’t have the same texture, it won’t have the same taste, it won’t leave you stuffed like a plate of fried rice. HOWEVER, it WILL provide extra fiber, it WILL fill you up, it WILL give a nod to the fried rice flavor so it satisfies that craving (if you were to have one) and it WILL be delicious all on its own.

So now wok away (pun intended) and get your fried riced cauliflower on.

J. Jacuindes Kitchen - Sig on white

 

INGREDIENTS:

  • 10 Cups Loosely Packed Riced Cauliflower (uncooked)
  •  1 Cup Julienned Carrots (just mean you cut the carrots up into thin matchstick shapes)
  • 1 Cup Frozen Edamame Beans (without the pods)
  • 5 Cups Loosely Packed Chopped Chinese Broccoli Leaves and Stems (thinly slice the stems) TIP: Chinese broccoli is more stem and leaf rather than floret like traditional broccoli. If you don’t have access to this, you can use any other mild leafy green like spinach, Swiss chard, or bok choy
  • 1 Cup Frozen Corn Kernals
  • 2 TBS Garlic Powder
  • 1 TBS Black Pepper
  • 1/4 Cup + 2 TBS Low Sodium Soy Sauce
  • 2 Tsp Ground Ginger or 3 Tsp Fresh Grated Ginger

 

MAKE IT:

  • Heat a large wok until a splash of water dances when flicked onto the surface.
  • Add in the edamame, corn, and carrots.
  • Mix everything up with a wooden spoon and cook until most of the liquid has evaporated.
  • When you have about 2 TBS liquid left in the wok, add in the Chinese Broccoli, Riced Cauliflower, ginger, black pepper, soy sauce, and garlic powder. Mix thoroughly to evenly distribute the spices.
  • Cook for an additional 6-8 minutes until Cauliflower is tender; stirring occasionally.
  • TIP: If the cauliflower loses too much liquid, keep your wok on high heat and move over all the veg to one side of the wok. Tip the wok and make sure the liquid draining from the veg is directly over the high heat. this will help reduce the liquids faster and take some of the heat off the veg.

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SERVE IT: My traditional fried rice uses sesame oil but again, since we’re cleansing here, we’re not using additional oils. So in place, and to get that nice taste, you can serve with a tsp of roasted sesame seeds. you’ll get the flavor without all the added fat.

 

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