It was inspired by an oven-baked version I found while surfing the Net like a modern hunter-gatherer. It looked great but since my oven was already full baking Satay Chicken and Coconut-Crusted Chicken Tenders I decided to test a way by using my big fry pan. One thing led to another and !voila! FRIED FAUX RICE™ was born.
It goes great with Asian dishes or just a simple grilled steak or fish. And it keeps pretty well in the fridge for a couple days so you have tasty post-workout food on hand.
I kept the ingredients simple in order to keep cooking time down and the crunchiness up. See if you don’t agree that this is very close to the color, texture and taste of fried rice without the high glycemic kick of white rice.
Suggestions: You don’t have to have use the sesame oil or the scallions or even the garlic to make this work. You can also substitute other oils to fry with. Finally, the secret to a good stir fry is to get the oil hot (not smoking), don’t overcook the cauliflower and work fast.
1/2 Tbs Coconut or grapeseed oil to coat pan
1 Cauliflower, uncooked
1 Clove garlic, minced
Chili, minced or sliced
Handful Coriander/ Cilantro, fresh and washed; both stalks and leaves.
1-2 scallions, sliced
Tamari (or equivalent such as Dr. Braggs)
HEAT a small amount of oil in a large fry pan. Be sure it’s coated.
GRATE raw cauliflower on the larger grater setting. Alternatively, put cauliflower florets (chunks) into a food processor or Thermomix (sorry for the Thermo plug but I LOVE ours) and pulse until you get an even, rice-sized mix.
DICE the coriander stalks and roots. Roughly chop the leaves and set both aside.
ADD garlic and chili to hot pan. Cook but don’t burn.
ADD cauliflower. Stir mixture at regular intervals but let it sit for a few minutes in between stirs. Cook about 3-5 minutes
CRACK the eggs into the middle of the pan. Using a spatula, mix the cooking egg into the cauliflower, working it constantly until you have a thoroughly cooked but dryish mixture; it shouldn’t be stuck together like an omelette.
DRIZZLE a small amount of tamari and add the coriander stalk and scallions to the mix, and again work into the rice for about 15 seconds…keep working fast so nothing overcooks.
Place in serving bowl, drizzle a few drops of fragrant sesame oil on the mix and top with the coriander leaves.