I absolutely love chinese food, and of course my favorite is fried rice. Now that's a two word combination that will go straight to your heart and hips. lol Anyways, I kept trying to think of a way I could still enjoy this, but without all the guilt of the excess carbs and grease. I can't remember where I first learned about cauli-rice, but it's absolutely genious. It can be used in any recipe that calls for rice, but without all the excess carbs. Hope you enjoy it as much as I have. It's always a favorite in our house. I just love giving it to people who have no idea that it's really cauliflower and not rice. If it wasn't because I told them, they would have never guessed it really wasn't rice. Once again, hope you enjoy this recipe!!
1 head cauliflower (grates to about 7 cups)
4 - 6 green onions (separate the white and green sections, save greens for garnish)
2 cups bean sprouts
1 package chicken, cut up into bite-size pieces (any other meat of choice can be substituted for this recipe)
I package stir fry vegetables (microwavable kind works best for me)
1 tablespoon minced garlic
1 tablespoon minced ginger
5 tablespoons light soy sauce, or to taste
4 eggs, beaten (or 1 cup Egg Beaters)
1 teaspoon olive oil
Salt and pepper, if desired
Note: Before beginning make sure you have all ingredients at hand. This is whole process will happen very fast.
1. Using a food processor, process fresh cauliflower until it is the size of rice.
2. Microwave the cauliflower in a covered dish for 4 to 5 minutes. Do not add water. Cauliflower will become mushy or gummy if too wet. After cauliflower is done, microwave vegetables for suggested time.
3. Spray a wok or large skillet with non-stick spray and heat.
4. Sauté minced garlic with finely diced white part of onions for approximately 1 minute. Add bean sprouts and stir-fry for 2 additional minutes
5. Add 1 teaspoon of olive oil to pan, and swirl. At chicken and cook until brown. Add a few drops of soy sauce and stir.
6. Add cooked vegetables and stir fry briefly.
7. Add grated cauliflower and fry for 4-5 minutes, stirring constantly.
6) Add soy and ginger. Stir to mix well and brown a bit.
7) Push mixture to one side of pan. Spray with more oil as needed, and scramble eggs in empty side of pan until done but still moist.
8) Stir eggs into “rice” remove from heat, top with greens from the green onions, and serve immediately.
* Just found this great link with a video on how to exactly cook the cauliflower: