Although I adore cauliflower, the flavour definitely shines out when used in place of rice. This fried rice dish is an exception. This is the healthiest option if you’re wanting takeout!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 2 tablespoons canola oil
- ½ cup diced onion
- 1 head cauliflower, roughly chopped
- ½ cup shredded napa cabbage
- ¼ cup sliced bamboo shoots
- ¼ cup chopped fresh chives
- 2 large eggs, beaten
- 1 tablespoon soy sauce
- 2 teaspoons rice wine vinegar
- ¼ teaspoon Sriracha sauce, or to taste
Instructions
- Mince carrots and celery in the bowl of a food processor.
- Heat oil in a large, 12-inch skillet over medium-high heat. Add onion and minced carrot-celery mixture; saute, stirring occasionally, until softened, 5 to 7 minutes.
- Meanwhile, mince cauliflower in the food processor until fine or rice-like.
- Stir cauliflower into the onion mixture and allow vegetables to brown slightly, about 5 minutes more. Add cabbage, bamboo shoots, and chives and cook until heated through, 3 to 5 minutes.
- Add beaten eggs and stir vigorously while they cook, 1 to 2 minutes. Stir in soy sauce, vinegar, and Sriracha. Serve hot.
Nutrition Facts
| Calories | 164 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 5 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 357 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Made this tonight for supper as part of meat free Monday. It was ok and I would make again but exactly as per receipe. Would add a bit more soya sauce or some seasoning to it.
Delicious!!
This tasted really good. The only change I made was to scramble the eggs separately and then add them in the end. It does dirty up another pan but I think that is the easier way. The one thing I did not like about this recipe was the bamboo shoots. For starters I felt they were out of place but the biggest problem I had with them was that they hold so much moisture that they sogged up the beautiful riced cauliflower. The cauliflower was perfect and looked really good but then the bamboo shoots turned it mushy. Lose the bamboo shoots and you’ll have a 5 star recipe.