Cauliflower, Brown Rice, and Vegetable Fried Rice
If you want to add more Chinese recipes to your collection, Cauliflower, Brown Rice, and Vegetable Fried Rice might be a recipe you should try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 192 calories, 7g of protein, and 6g of fat per serving. For $1.16 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as a hor d'oeuvre. It is brought to you by spoonacular user toprmt. 3689 people were impressed by this recipe. Head to the store and pick up broccoli, grapeseed oil, sesame oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 99%, this dish is great. If you like this recipe, take a look at these similar recipes: Cauliflower, Brown Rice, and Vegetable Fried Rice, Cauliflower, Brown Rice, and Vegetable Fried Rice, and Cauliflower, Brown Rice, and Vegetable Fried Rice.
Servings: 8
Ingredients:
2 cups cooked broccoli, chopped small
1 head of cauliflower, raw
1 + 1 T coconut oil or butter
3 cups of cooked brown rice, cold
5 cloves of garlic, chopped
1 + 1 T grapeseed oil
3T reduced-sodium soy sauce
1 cup frozen peas
salt, to taste
additional chopped scallion tops for garnish
7 scallions, chopped (keep white/light green ends separate from dark green tops)
2t toasted sesame oil
toasted sesame seeds, optional
Equipment:
food processor
frying pan
Cooking instruction summary:
- Remove the cauliflower's tough stem and reserve for another use. Using a food processor, pulse cauliflower florets until they resemble rice or couscous. You should end up with around four cups of "cauliflower rice."
- Heat 1T butter and 1T oil in a large skillet over medium heat. Add garlic and the white and light green pieces of scallion. Sauté about a minute.
- Add the cauliflower to the pan. Stir to coat with oil, then spread out in pan and let sit; you want it cook a bit and to caramelize (get a bit brown), which will bring out the sweetness. After a couple of minutes, stir and spread out again.
- Add cold rice (it separates easily, so it won't clump up during cooking), plus the additional grapeseed and coconut oil or butter. Raise heat to medium-high. Toss everything together and, again, spread the mixture out over the whole pan and press a bit into the bottom. Let it sit for about two minutes—so the rice can get toasted and a little crispy. Add the peas and broccoli and stir again. Drizzle soy sauce and toasted sesame oil over rice.
- Cook for another minute or so and turn off heat. Add chopped scallion tops and toss.
- I like to toast some sesame seeds in a dry pan; I sprinkle these and some more raw, chopped scallion over the top of the rice for added flavor and crunch.
- Season to taste with salt and, if you'd like, more soy sauce. Keep in mind that if you're serving this with something salty and saucy (ie. teriyaki chicken) you may want to hold off on adding too much salt to the fried rice.
Step by step:
1. Remove the cauliflower's tough stem and reserve for another use. Using a food processor, pulse cauliflower florets until they resemble rice or couscous. You should end up with around four cups of "cauliflower rice."
2. Heat 1T butter and 1T oil in a large skillet over medium heat.
3. Add garlic and the white and light green pieces of scallion. Sauté about a minute.
4. Add the cauliflower to the pan. Stir to coat with oil, then spread out in pan and let sit; you want it cook a bit and to caramelize (get a bit brown), which will bring out the sweetness. After a couple of minutes, stir and spread out again.
5. Add cold rice (it separates easily, so it won't clump up during cooking), plus the additional grapeseed and coconut oil or butter. Raise heat to medium-high. Toss everything together and, again, spread the mixture out over the whole pan and press a bit into the bottom.
6. Let it sit for about two minutes—so the rice can get toasted and a little crispy.
7. Add the peas and broccoli and stir again.
8. Drizzle soy sauce and toasted sesame oil over rice.Cook for another minute or so and turn off heat.
9. Add chopped scallion tops and toss.I like to toast some sesame seeds in a dry pan; I sprinkle these and some more raw, chopped scallion over the top of the rice for added flavor and crunch.Season to taste with salt and, if you'd like, more soy sauce. Keep in mind that if you're serving this with something salty and saucy (ie. teriyaki chicken) you may want to hold off on adding too much salt to the fried rice.
Nutrition Information:
covered percent of daily need
