Cauliflower rice aka riced cauliflower is all the rage now, so in my bid to be trendy I created this recipe. It’s not quite rice, but it’s a decent substitute for those of us watching our carbs and waistlines. I used canola oil nonstick spray to fry the ingredients on a nonstick pan, and it worked surprisingly well.
The vegetables are flexible. I used what I had on hand in the fridge.
Ingredients (serves 3)
1 small head or 1/2 large head cauliflower
1 large carrot
Canola oil cooking spray
1 large egg
3 celery stalks
1 small onion
1 large wedge of cabbage
1/2 breast of roast chicken
1 Tb soy sauce to taste
Cut a raw cauliflower into pieces small enough to feed into a food processor. I used the stems as well as the florets. Use the grater tool and you will have riced cauliflower. You could grate large chunks of the cauliflower by hand if you don’t have a food processor. Place the riced cauliflower between some paper towels to dry.
Peel and grate the carrot and set aside.
Beat the egg in a small bowl. Heat a large non-stick frying pan and spray it with canola oil spray. Fry the egg on one side and flip it to fry on the other side. Transfer to a cutting board and roll it up, cut it lengthwise, then into strips crosswise. Set aside.
Spray the pan again. Chop onion and celery and fry until onion softens and begins to brown. Add the cauliflower rice. Thinly slice the cabbage and stir it in. Chop the white parts of the scallions and stir them in. Add the grated carrots. Let the vegetables cook until they are soft and browned.
Chop the chicken and add it to the pan. Stir until chicken is heated. Stir in the sliced eggs and soy sauce. Chop the green parts of the scallions to garnish each serving.