I am officially hooked on cauliflower rice. No, it doesn't mimic real rice exactly, but if you're trying to cut out some carbs and calories, you don't have to totally forfeit your beloved stirfry. It's actually close enough to the rice texture that you feel like you've had a big indulgent meal, even though it was 90% vegetables! My one tip is to pair is with something saucy - it doesn't do quite as well as a dry rice substitute. I've used it in curries and stirfry, but the easiest way to use it by far is to make fried rice with it. This is the number 1 best "I've been traveling and I really just want to eat Chinese food on the couch but I also haven't had a vegetable in 3 days" meal - best of both worlds!
I made this super easy by using frozen mixed vegetables, pre-riced cauliflower (thank you, Whole Foods!), and a rotisserie chicken, but you can use fresh/homemade versions of any of the ingredients. Especially the cauliflower rice - either toss a bunch of florets in your food processor and pulse a couple times, chop it up finely with a knife, or take a cheese grater to it. Please don't be as lazy as me! But then again, in a tiny kitchen, convenience is king. Also, Trader Joe's apparently sells frozen cauliflower rice, but I haven't been able to find it. Let me know if you've had it and like it!
Fried Cauliflower "Rice"
- 2 eggs
- 1 lb cauliflower, riced
- 2 tablespoons olive oil
- 1 cup shredded cooked chicken
- 16 oz frozen mixed vegetables, thawed (or zapped in the microwave)
- 1/2 cup soy sauce
- salt and pepper to taste
After spraying pan with non-stick spray, beat and cook eggs over medium heat. Remove eggs from heat and set aside. Heat olive oil and add cauliflower over medium heat. Cover and stir occasionally until soft, about 6 minutes. Mix in vegetables, chicken, and soy sauce. Cover and continue to cook, stirring occasionally, for about 5 minutes (or until vegetables are heated through). Mix in eggs, serve, and eat!