There is no food more sinfully delicious than a good fried rice. I’m the lamest person to take to an Asian restaurant because I will, undoubtedly, order just a heaping bowl of vegetable fried rice. I do not share.
I know it sounds ridiculous and it is because who doesn’t love regular rice?! But when needing to cut carb intake (muah), I love using cauliflower as a substitute. It’s cheap, easy and, essentially, flavorless. So easy to mold into whatever you desire.
When I made this the first time Cheryl literally did not believe it wasn’t rice. It looks and tastes too good to be true. We gobbled up the whole darn pan – what’s new?
Tonight I made enough for about 8 humans, but only had one mouth to feed. Leftovers for days, y’all!
Hearty and hot. Just like me!
Time: 30 minutes (prep+cooking)
- One head of cauliflower, grated or pulsed in a food processor
- 4 cloves of garlic, diced
- 1 onion, diced
- 1 tbsp. olive oil
- 1 bag frozen Asian veggies
- 1 cup frozen peas
- 4 egg whites, scrambled
- 3 tbsp. soy sauce
- 2 tbsp. sriracha
- P, to taste (enough S in the soy)
- Heat olive oil in a large pan over medium-high heat
- Add garlic + onion and saute for 3-4 minutes
- Add in frozen veggies + peas, cook for 4 minutes
- Add cauliflower + scrambled eggs + soy sauce + sriracha
- Cook for another 7 minutes, stir frequently
3 thoughts on “Sriracha Cauliflower Fried Rice”
I was planning on making fried rice tomorrow…I think now ill be adding some cauliflower in and see how it goes! Thanks for the idea!
Let me know how it goes!
This looks so yummy … thanks for sharing your recipe! Here’s my new favourite sriracha-infused recipe: http://sweetseatstreats.wordpress.com/2014/08/25/grape-jelly-sriracha-pork-tenderloin/#more-507