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Cauliflower Egg Fried Rice Recipe

Name: Cauliflower Egg Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon |15 ml toasted sesame oil; 1 teaspoon | 5 ml rice vinegar; 1 tablespoon |15 ml oyster sauce; 1/4 cup | 60 ml gluten free soy sauce or tamari (use coconut aminos for paleo/soy free option but add more salt later); 1 teaspoon sugar (coconut sugar, caster sugar, or honey all work); 1/4 cup | 35 g cashews; 1 tablespoon |15 ml sesame oil + more as needed; 1/2 cup white onion, diced; 1 small or medium carrot, diced; 1 red chili deseeded and diced - choose a chili pepper based on your preferred level of spiciness (optional); 4 green onions, diced - separate white bottoms from green tops; 2 teaspoons garlic, minced; 1 large cauliflower head hard stems removed and chopped into bite sized pieces; 2 eggs, whisked together

A Saucy Kitchen

Lighten up your favourite takeout side with this Cauliflower Egg Fried Rice! Riced cauliflower makes for a more nutritionally dense, filling and healthy alternative to regular fried rice that you can feel good about eating! Once all your veggies are prepped this dish comes together fairly quickly and easily all in one pan in about 15-20 minutes.

Ingredients

1 tablespoon |15 ml toasted sesame oil

1 teaspoon | 5 ml rice vinegar

1 tablespoon |15 ml oyster sauce

1/4 cup | 60 ml gluten free soy sauce or tamari (use coconut aminos for paleo/soy free option but add more salt later)

1 teaspoon sugar (coconut sugar, caster sugar, or honey all work)

1/4 cup | 35 g cashews

1 tablespoon |15 ml sesame oil + more as needed

1/2 cup white onion, diced

1 small or medium carrot, diced

1 red chili deseeded and diced - choose a chili pepper based on your preferred level of spiciness (optional)

4 green onions, diced - separate white bottoms from green tops

2 teaspoons garlic, minced

1 large cauliflower head hard stems removed and chopped into bite sized pieces

2 eggs, whisked together

Method

In a cup or bowl combine the 1 tablespoon sesame oil, rice vinegar, oyster sauce, soy sauce and sugar. Set aside.

Add the cashews to a large, dry skillet over a medium heat and cook 2-3 minutes to toast. Stir occasionally to keep from burning. Remove cashews from the pan and set aside.

Add the sesame oil to the pan. When the oil is hot add the onion, carrot, chili, white parts of the spring onions and garlic. Cook over a medium heat for 5-7 minutes until the onion begins to turn translucent. Make sure to stir every so often to keep the garlic from burning. If your pan ever starts to look too dry, add a tablespoon of water.

Turn the heat up high and add the cauliflower. Stir into the veggies. Once mixed in, pour the sauce over the 'rice' and mix well. The high heat will draw out excess moisture in the cauliflower so it doesn't get too mushy. Cook about 5 minutes.

With a wooden spoon, push the cauliflower mixture to once side of the pan. Add a little more sesame oil to the empty side and pour the whisked eggs into the empty space. Scramble the eggs on the side of the pan. Once the eggs are nearly fully cooked, mix in with the cauliflower rice.

Stir the toasted cashews into the rice, taste and season with salt, pepper or more soy sauce as needed.

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