Chinese Cauliflower fried no-rice must be one of my favorite dishes ever! Not only you are not eating empty calories with too much carbs with a traditional white rice but the cauliflower rice has a much better flavor. A healthier version of the traditional Chinese Vegetable Fried Rice
Course Main Dish
Cuisine Asian
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Author Chef Maria Cummins
Ingredients
1medium-sizedcauliflowerheads only
2tablespoonssesame oil
1largecarrotcubed
1cupbeen sprouts
2garlic clovesminced
1cupedamamefrozen -or green peas
2eggsbeaten
3tablespoonssoy saucelow sodium
6green onionsminced
Instructions
Using a food processor pulse cauliflower until resembles rice.
Remove moist with a cheese cloth or a colander. Set aside.
Heat 1 tablespoon sesame oil in a large skillet over medium low heat.
Add the carrots and garlic and stir fry until fragrant, about 5 minutes.
Add the cauliflower, edamame, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
Make a well in the middle, turn the heat down, and add the eggs.
Stir gently and continuously until the eggs are fully cooked.
Stir in the soy sauce and green onions and bean sprouts just before serving.
