I recently took a big leap and began cooking privately in other families’ homes. I was nervous and unsure if I was good enough to be paid for my cooking. So far, it’s going really well and I’m getting to try out so many new recipes and styles of cooking. I have a family doing Weight Watchers, a Kosher clean-eating family, and a paleo customer. This recipe has been a hit with clients and it’s a great way to sneak in lots of veggies while feeling like you’re indulging in a cheat meal.
Cauliflower rice is pretty much my new obsession. I slip it into soups and chilis, I make risotto with it, but most of all, I make this dish. My husband loves it and I can’t wait to make it for our kids. Fresh garlic and ginger add a bright flavor punctuated with sweet peas and carrots and nutty sesame oil. This is a great side and it is incredibly versatile. If you are going lower carb, you can leave out the brown rice and add more cauliflower rice. I also add riced broccoli sometimes. You can leave it vegetarian or add leftover chicken, ham, pork, beef, ANYTHING! The most important thing is to just let the mixture sit in the pan and get some crispy caramelization on it. That’s what makes it taste like authentic restaurant-style fried rice.
Heat the canola oil in a large sauce pan or wok over medium-high heat. Make sure it is a large enough pan, because this makes a large quantity and you need some room to stir.
Add onions and saute until translucent. If you’re adding meat, add it in now so it gets some color.
Add cauliflower, ginger, garlic and brown rice. Stir and let cook without stirring for 4 minutes at a time, about 12 minutes. This will give you some browned, crusty pieces that make this dish really special.
Clear a large space in the pan and break in eggs. Scramble in the pan and cook until set.
Chop up egg and stir into mixture, along with the peas and carrots, soy sauce and the sesame oil.
Cook without stirring for 4 minutes to finish developing a crust.
Taste for seasoning, you can add more soy or just a little salt.
Garnish with scallions and serve!
A family favorite is elevated and lightened up in this Better Than Take-out Cauliflower Fried Rice
- 1 yellow onion- diced
- 1 cup diced cooked protein (chicken thighs or breast, ham, cooked pork, beef)
- 2 tablespoons canola oil
- 2 tablespoons minced/crushed garlic
- 2 tablespoons grated ginger
- 4 cups riced cauliflower
- 1 cup cooked brown rice (you can leave this out and add another cup of riced cauliflower or broccoli)
- 1 cup frozen peas and carrots (thawed)
- 2 eggs
- 2 tbs sesame oil
- 1/4 cup soy sauce
- Chopped scallions for garnish (optional)
- Heat the canola oil in a large sauce pan or wok.
- Add onions and sauce until translucent. If you're adding meat, add it in now so it gets some color.
- Add cauliflower, ginger, garlic and brown rice. Stir and let cook without stirring for 4 minutes at a time. This will give you some browned, crusty pieces that make this dish really special.
- Clear a large space in the pan and break in two eggs. Scramble in the pan and cook until set.
- Chop up egg and stir into mixture, along with the soy sauce and the sesame oil.
- Add peas and carrots and stir to combine.
- Taste for seasoning, you can add more soy or just a little salt.
- Garnish with scallions and serve!
4 Weight Watchers Freestyle Points