Cauliflower Fried Rice
Buying a head of cauliflower can be intimidating. I know, I know, buying vegetables usually isn't scary, but it just sits in your crisper like a ticking time bomb before it starts to grow those little moldy spots! Unless you have cauliflower at what feels like every meal, it can be difficult to use it all up before it goes bad.
A.k.a I had a huge bag of cauliflower I needed to use before I left for the weekend, and made this cauliflower fried rice. I've heard of this before, but never thought it would ever keep me full and satisfied. I pictured it being watery and flavorless, but oh man it was everything but that. It was not only delicious, but it kept me full too.
They say to fill half your plate with veggies, and I think this is one of the more delicious ways to do so. If I have extra cauliflower, I usually steam it then freeze it for smoothie additives, but this is another way to use lots quickly.
This dish incorporates vegetables, healthy fats, and lots of lean protein, and it doesn't take long to make, which is why it's becoming my go-to meal when I'm feelin' supa busy. But also, who doesn't love a little fried rice?!
I got these eggs from a local farm where you can see the chickens running around huge fields in the back of a farm. I bought the chicken from a local farmers market, which sells free-range, organic, meats. Isn't it cool when meat comes in a clear bag, without all that those clever claims and tricky marketing?!
The point of this is just a reminder that not all meat and eggs are created equal. For me, this is where my organic dollars go first. Yes it is more expensive to get quality meat and eggs, but it's so worth it, and nourishes my body so much better.
*This part was added afterwards* It's now 2 days after I made this, and I'm on my lunch break sitting in Dunkin Donuts waiting to go back to work. I brought this with me, ate it cold, and its super good! I thought the leftovers would get mushy but it still stays like rice. I'm thinking I'm going to double this recipe and meal prep it for the week!
- Coconut oil
- 4 cups cauliflower florets (about 1 medium head of cauliflower)
- 1/4-1/2 cup chopped onion
- 1/2 cup chopped carrot
- 3/4 cup green peas
- 2 pasture-raised eggs
- 8 oz. free-range organic chicken breast
- Soy sauce
- 1/4 cup chopped scallions
-Makes about 2 meals
- Place about 1 tbsp. coconut oil in a skillet over medium heat. Add in onions and carrots and cook until tender (a couple minutes)
- While that is cooking, place 2 cups of 1" cauliflower florets in a blender and pulse until it's chopped into a rice-like texture. Do this again for the other 2 cups (don't pulse too much or it will become like cauliflower mash)
- Add cauliflower rice into the skillet along with the green peas. Turn heat to low
- While that's cooking, whisk the two eggs with about 2 tbsp. water then scramble in a small pan
- Cut chicken into small pieces, and cook over medium heat until browned
- Add egg and chicken into the skillet with cauliflower rice and mix thoroughly
- Turn off heat, and drizzle soy sauce/teriyaki sauce to the 'rice.' This amount will be up to your liking, but remember you can always add, not take away
- Top with sea salt, cracked pepper, and scallions