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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

What’s on the Farm Stand: Cauliflower Fried Rice

October 31st, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

Cauliflower fried rice for Meatless Monday

Photo by Cooking Planit

 

Ingredients
1/2 head of cauliflower (any color or try romanesco), riced
2 tablespoons sesame oil
1 small white onion, chopped
1/2 cup of grated or finely cubed carrots
peas or edamame
1/2 cup of bean sprouts
2-3 tablespoons tamari
2 eggs, lightly beaten (tofu is good if vegan)
2 tablespoons chopped scallions

After ricing the cauliflower, heat the sesame oil in a large skillet or wok over medium heat and pan fry until slightly toasted or browned and set aside. In the same pan, add the onion and carrots and fry for about 2 to 3 minutes and set aside.

Next, saute the eggs quickly in same pan and do not allow to form large clumps (should be in small bits).  Once cooked, then add all the veggies back in and add the tamari. Lastly add the chopped green onions and bean sprouts.

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