While cauliflower continues to bask in our health-foods-spotlight, I’d thought I’d share this recipe for cauliflower jasmine fried rice. It is equal parts cauliflower and jasmine rice, as advertised, plus a few other veggies, making it robust enough to stand alone as a meal or enjoyed as a hearty side dish.
Riced cauliflower is one of my weekly staples; I typically buy a few bags from good old Trader Joes. If I don’t use it, I pop it in the freezer, for later use in stir fries, soups, or pasta dishes that are lacking in the vegetable department. As well as cauliflower, I always have a pot of cooked rice in the fridge. This gets used in a myriad of ways, and is essential when I don’t have time to cook a full meal.
There are a few key steps when making this cauliflower jasmine fried rice. And I would highly recommend following them in order to achieve fried rice, and not fried mush. (The amount of times I have eaten pure mush is embarrassing.)
As with most of my recipes, you can totally customize your version of this cauliflower jasmine fried rice with whatever veggies you have on hand. I used what I had, and have made it since with completely different veggies, with equally delicious results.
Cauliflower Jasmine Fried Rice
Yields 2-4 servings
2 cups cooked jasmine rice
2 cups riced cauliflower
1 bell pepper
2 cups mixed spinach/kale
4 cloves garlic
2 T. soy sauce
1 T. sesame oil
2 T. avocado oil
1/2 t. turmeric
3 T. butter (avocado oil can be substituted for dairy free option)
Small bunch of chopped cilantro for garnish
1. The rice needs to be cold for this recipe, so if you make it fresh, spread it out on a plate, cover with clear wrap and refrigerate until chilled.
2. Chop, dice, and mince all the veggies accordingly to create bite sized pieces.
3. In a large skillet, melt 1 tablespoon of butter over medium high heat. (You will be using the same pan for the entire meal). Scramble the eggs, cooking quickly. We want fluffy eggs, broken into small pieces. Once the eggs are cooked through, scoop them onto a plate. Set aside.
4. Pour the avocado oil into the pan, followed by all the veggies and garlic, reserving the greens for the very end of the cooking. Sauté over medium heat, stirring frequently. Once the veggies are soft, add in the chopped greens. Cook until wilted. My veggies cooked for a total of about 15 minutes. Spoon the veggies into a bowl. Set aside. Wipe down the pan if needed, we don’t want any sticky bits.
5. Replace the pan over medium high heat. Add 2 tablespoons of butter. Once melted and bubbling, add the chilled rice, followed immediately by the soy sauce and turmeric. Stir quickly with a metal spatula. Once the rice begins to brown, add back in the veggies, scrambled eggs, and sesame oil. Cook a couple minutes longer, then remove from heat.
6. Serve with a generous drizzle of lime juice and chopped fresh cilantro.