Traditional Cauliflower Fried Rice, never in my imagination that I had ever thought of replacing rice in this traditional and famous Chinese recipe with a different ingredient.
But what made me to change my mind? It was not because of the trend that everybody makes so many things with cauliflower, but carbs makes me tired. I need my energy to be on top of the game everyday.
Prep Time: ZERO Cook Time: 20 Minutes Serving: 2-4
Ask my 8-year-old, “What is your mom’s favorite food?” “Pasta and noodles”. Yep, I love carbs. Rice, noodles and pasta are my all time favorite. However, as I get older, I get tired easily after eating carbs. With a full-time job, a kid with very packed schedule and try to run my own business, I can’t sleep my time away. So, any solution? Well, with a lot of reluctance, I finally gave in to try this recipe.
But why did I call “traditional”? Because I use traditional Chinese fried rice cooking method and seasonings to cook it. Everything in this recipe is traditional, except the rice. I didn't use as much oil as the traditional dish either.
Stick to everything traditional will guarantee that I will NOT sacrifice the taste and texture just because I changed the main ingredient to cauliflower rice.
Viola! Little did I expect that it came out exactly how the traditional Chinese fried rice tastes. Even the texture, too. I am super happy.
You will see the traditional Chinese fried rice and American Chinese take-out presentations here. All you need to do is to add the Superior dark soy sauce at the end to give the American-Chinese look.
Please feel free to double, triple or even quadruple the quantity. The rule of thumb is 1 bag of frozen cauliflower rice vs 1 egg. So, if you use 4 bags of frozen cauliflower rice, add 4 eggs.
The traditional recipe is the base of many Chinese dishes. We also serve it as a side dish. So, treat this recipe as the traditional one which will open up a lot of options for you.
Ok, I know you are itching to ask me this question, “Do I still crave for my carbs fix?” Not as much. However, I must admit that a traditional Chinese recipe always makes me feel like home. Enjoy!
2 bags (12 oz each) Frozen Cauliflower Rice
2 Scallion (chopped)
2 Eggs (beaten)
1 tsp Superior Light Soy Sauce
1 tsp Superior Dark Soy Sauce (optional)
2 tsp Sesame Oil
Salt and pepper to taste
Serve This With:
|Thai Pineapple Coconut Chicken|
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