This is so easy to make, and has fooled my nieces (they are eleven) in thinking that it is regular rice (they wanted seconds). You can add any proteins or vegetables to it as you like, but since I was serving the Bok Choy and Japanese Chicken Thighs, I left it plain.
We buy the cauliflower rice already minced. You are more than welcomed to google how to do that if you like, I don’t have that time.
I also cook this in my wok type skillet. I begin with about a teaspoon of olive oil and heat the pan. I cook this on high heat as well. Begin by putting the cauliflower in the hot pan, and stir, adding salt and pepper (I don’t add a lot of salt as I add soy sauce). Cook for about five minutes and then add about two teaspoons of sesame oil on the outside rim of the pan. Stir and continue to cook until the “rice” browns a bit and most of the moisture is evaporated.Make a well in the middle of the pan. Beat two eggs and add to the well. Stir quickly, incorporating the rice. Continue to stir and cook until the eggs are cooked. Serve with some green onions on top and additional soy sauce.
If you want to add any kind of vegetables to this, I would add those before adding the eggs, and just heat through. I have cooked this before with Chicken and with Shrimp (click for those recipes).
Again, another stir fry, but this time with a Pork Loin that was a buy one -get one (bogo) love those sales! Thinly sliced, and removed the majority of the fat from the loin.
Marinated the pork in a soy sauce, minced garlic, minced ginger, small amount of sugar (maybe a tablespoon), and Sesame oil for about 3 hours.
I steamed riced cauliflower, and fresh broccoli in a separate pan.Sautéed bamboo shoots, then added the veges.
Added the meat, and cooked through with the veges. Added the cooked eggs and served.
This is a go to recipe for week night meals for David and I especially with the cauliflower rice. Very healthy and super easy and yummy.
The other night I wanted a casserole. Something savory, comforting but without mushroom soup or rice. We had cauliflower rice and frozen spinach…add wine and chicken – done. Casserole.
Two bags of riced cauliflower (one was savory herb, the other was plain), 1 package of frozen spinach, defrosted, and drained.Mixed together (fluffed).Season chicken thighs with ground mustard, chives, celery seed, parsley, salt and pepper.Place chicken thighs on top of the spinach and cauliflower mixture. Add a cup of white wine around the edge.Bake at 350 degrees until chicken is cooked through, and add crispy onions.Bake for another 5-8 minutes or until the onions are golden brown.My plate. The flavor was nice, and comforting. I will say it need a fat. Next time I will add a couple of teaspoons of butter or additional olive oil. But it satisfied my craving for comfort food. David missed the mushroom soup…but he did enjoy it.
Cabbage Rolls with a modified filling of cauliflower rice…
I remembered why I don’t make these that often (like every ten years or so)! Head of cabbage – core and place in a large pot of boiling water.As the cabbage cooks and the leaves wilt (slightly) remove and place in a ice bath. Brown hamburger (or ground turkey), and remove. Shred a carrot (for sweetness), and slice of a purple onion (again for sweetness). I cheat and use the packaged rice cauliflower – super easy. Place in a pan, add the hamburger, onion, carrot, and a teaspoon of garlic. I also added a bit of ground pepper, paprika, and oregano. Stir, and cook until the onion is translucent.Line your crock pot with the odds and ends of the cabbage.With each cabbage leaf, remove the hard stem. Place a bit of the filing in each leaf, roll up like a burrito or egg roll.Place in the crock pot on the extra leaves. Layer until complete (usually two layers). Place another leaf layer in between the rolls.Again, I cheat (too much homework), and use spaghetti sauce. I usually just use whatever is on sale. Pour over the cabbage rolls. Cook on high for 5-6 hours or until the cabbage is cooked through and everything is tender.David’s plate. Some of the rolls didn’t stay together. Oops. Still tasted good.My plate. You can not tell the difference from not having rice in these beauties. They are time consuming to make but so worth it.So good.