We don’t really post recipes too often here on City and Burbs but this one is a game changer so I had to share. Besides, it’s too cold to to be cute in this 20 degree weather – most of my outfits lately include long johns, so ’nuff said.
So back to the cauli-rice. Look, I’m no stranger to faux-carbs but they’re not fooling anyone — cauli-mashed ‘potatoes’, zucchini noodles, spaghetti squash — they’re tasty but they’re all so obviously NOT carbs. This cauli-rice was different – it was delicious and was super satisfying. So much so that I literally spooned it in by the fistful – I’m glad no one was around to witness it because it was a little embarrassing.
I used recipes from Healthier Steps, Scintillating Simplicity, and Pinch Swirl as a reference and then concocted my own creation with ingredients I had on hand. Hope you enjoy it as much as I did!
Veggie Fried Cauli-Rice 2 Servings Ingredients:- 2 Tbsp peanut oil
- 1/2 onion, finely minced
- 1 tsp minced ginger
- 1 cup of frozen veggie medley (I used a broccoli, carrots, zucchini medley but I’m sure what you have on hand will work just fine.)
- 3-4 cups roughly chopped cauliflower (i chopped it in a food processor, though you can grate it or roughly chop it by hand — as long as it’s relatively rice-sized it will work fine)
- 2 eggs
- 2 Tbsp low sodium soy sauce
- salt and pepper to taste
- Saute onions and ginger with peanut oil over medium heat until onions are translucent (about 4-5 minutes)
- Steam veggies in the microwave with a couple tablespoons of water for about 2 minutes.
- Add the veggies to pan and saute for another few minutes.
- Move mixture to one side and pour whisked eggs into the empty side of the pan – you can add a bit more oil if you need to – then scramble.
- Once eggs are scrambled add cauliflower and soy sauce and saute for about 10 minutes moving it around often to make sure it doesn’t get mushy.
- Add salt and pepper to taste.
