i’ve been experimenting with cauliflower “rice” for a few weeks now – predominantly with how to make it the same consistency as rice. i tried grating it with a box grater, which yielded great results, but also a giant mess. for this dish, i pulsed the cauliflower in the cuisinart, which was super fast and not messy, but made the pieces too small. despite the mess, i think i’ll stick with the box grater. slighter larger pieces keep the cauliflower from over-cooking and turning to mush. that said, despite my too small “rice” this dish came out surprisingly good!
a couple things to caveat – if you use low sodium tamari, you’ll likely be dumping salt in this dish, so you may as well go full sodium. also, the recipe is super mild, so i suggest some of your favorite hot sauce added to the side when serving if you like a little kick to your fried rice. if you have a wok, i would certainly recommend it, as high heat will be your friend when cooking this so that it never gets too moist. cauliflower cooks very quickly when grated, so be sure all your ingredients are at the ready once you add it to the pan. enjoy!
1 lb ground chicken or turkey
5 tbsp tamari sauce (aka gluten free soy sauce)
2 tsp dry sherry
1 tsp sesame oil
1 clove garlic, minced
2 heads cauliflower, grated to size of cooked rice
1 cup peas
1 cup diced carrots
3 tbsp coconut oil
3 large eggs
4 green onions, chopped
mix 1 tablespoon of tamari, the sherry, and garlic in a bowl. add the ground chicken and allow to marinate for 30 minutes. meanwhile, cook peas and carrots in a small sauce pan with enough water to cover vegetables till tender, approximately 10-15 minutes, then drain and set aside.
in a very large saucepan or wok, heat 1 tablespoon of coconut oil over medium-high heat. add the chicken mixture, breaking up the pieces with a wooden spoon, till cooked through. remove chicken from pan. coat pan with the remaining 2 tablespoons of coconut oil and remaining 4 tablespoons of tamari, then add grated cauliflower, mixing well. stir constantly till cauliflower is evenly heated through and coated in the tamari and coconut oil mixture.
create a small center well in the middle of the cauliflower and add the 3 eggs, whisking in the pan till scrambled, then mix with the cauliflower. add the sesame oil, peas, carrots, chicken, and green onion, mixing well till all the ingredients are incorporated. season with salt, or additional tamari, and serve hot.
(recipe adapted from deliciously organic)