Chinese Cauliflower Fried No-Rice
A healthier version of the traditional Chinese Vegetable Fried Rice but substituting rice for cauliflower
Chef Maria Cummins
frozen -or green peas
Using a food processor pulse cauliflower until resembles rice.
Remove moist with a cheese cloth or a colander. Set aside.
Heat 1 tablespoon sesame oil in a large skillet over medium low heat.
Add the carrots and garlic and stir fry until fragrant, about 5 minutes.
Add the cauliflower, edamame, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
Make a well in the middle, turn the heat down, and add the eggs.
Stir gently and continuously until the eggs are fully cooked.
Stir in the soy sauce and green onions and bean sprouts just before serving.
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