I won’t lie…I’m a carb-a-holic. Is that really a thing? Is that a word? Doesn’t matter. Carbs make me happy. Gluten-free bread, pasta, donuts, muffins, potatoes, rice…you name it…I love to eat it.
That being said, I’m doing a slight bit of overhauling to my diet this year…aiming to cut back on all those processed carbs (like…bread, pasta, donuts, muffins, etc) and try to replace them with real food…healthier choices…and something that will nourish my body more.
Before I was diagnosed with Celiac…I may have lived at the Chinese buffet at least 2 times a month. I love Chinese food. I always have. But, most of it is not even an option for me these days, unless I make it. I’m Irish…not Chinese. My Chinese food is never as amazing as when…you know…someone who is Chinese makes it.
That being said, I’ve been craving as of late…and I finally decided to cave and give into it. And I got out my skillet on Sunday afternoon and whipped up a healthier version of fried rice, replacing the rice with riced cauliflower. The recipe is below:
Cauliflower Fried “Rice”
1 head cauliflower, chopped into florets (or one bag of cauliflower rice)
1 small yellow onion, finely chopped
½ cup frozen peas
½ cup carrots, cubed
2 eggs, beaten (if making vegan, sub in tofu or just leave out)
¼ cup low sodium tamari
1 Tbsp light brown sugar
⅛ tsp. ground ginger
Pinch red pepper flakes
2 Tbsp green onions, chopped (optional garnish)
**Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
**NOTE: If you want a less-mess, no maintenance way of doing this, go to Trader Joes, Kroger, Target, or pretty much ANY grocery store these days and they have bags of already riced cauliflower in their produce section and even in the freezer section. I do this…because food processors are a pain to clean! So, skip the first step if you cheat and get the already riced cauliflower. At the end when you add it in with the sauce, cook it until it has softened.
Heat a large wok (or skillet) over medium heat and add 1/4 cup water. Add onion, peas and carrots and saute until tender, about 2 minutes. (Add more water as needed to prevent veggies from sticking).Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
Slide veggie mixture to one side of the wok and add in the beaten eggs (or tofu…or skip this step if you opted to go without the protein), scrambling until cooked through and then incorporate with the veggies.
Stir in cauliflower “rice” and pour the sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
Top with green onions, serve and enjoy!
Simple, easy…and yes…super delicious!! Oh…and only 220 calories per serving! You can’t beat that, right? Highly recommended to your Chinese food lovers if you’re looking for a healthier alternative!! Or maybe you just want to try something new!
Either way, it’s an easy recipe with little to do but stir away!! So…no excuses, friends. Get rockin’ that wok!