Cauliflower imitates rice and works well in this Asian-inspired veggie medley. Cauliflower imitates rice and works well in this Asian-inspired veggie medley. Israeli Kitchen Cauliflower imitates rice and works well in this Asian-inspired veggie medley. (Photo: Jerry James Stone)

Edamame and fried cauliflower rice

An easy Asian-inspired 'rice' dish for veggie lovers or those looking to watch their carb intake.

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  • Yield: Serves 6-8
  • Prep time: 15 minutes
  • Cook time: 10 minutes

If you are looking to sneak more veggies into your diet, I suggest you start with cauliflower. While it isn’t as sexy as, say, Brussels sprouts, this veggie is quite versatile. You can use it to make a delicious tabbouleh salad or even a grain-free pizza crust.

But if you are looking for a nice rice alternative, it is wonderful for that, too. This fried rice is easy to make. My only suggestion: Plan to consume it within 3-5 days.

Ingredients

  • 1 medium head of cauliflower
  • 2 tablespoons sesame oil
  • 1 large carrot, cubed
  • 2 cloves garlic, minced
  • 1 cup frozen edamame
  • 2 eggs, beaten
  • 3 tablespoons soy sauce
  • 1/2 cup cashews
  • 1/4 teaspoon salt

Directions

Shred the cauliflower by running the florets through a food processor.

Heat the sesame oil in a large skillet over a medium low heat.

Add in the carrots, and sauté until tender.

Add in the garlic, salt, edamame, and sauté for a minute.

Add in the cauliflower, more oil if needed, and increase the heat to medium. Cook cauliflower til soft, but not mushy.

Add in the egg, and try to coat all of the “rice” and cook mix until fully cooked.

Add the cashews and soy sauce, mix well, and remove from heat.

Related Topics: Vegetarian

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