Faux Chinese Fried Rice
CHINESE FRIED "RICE"
10 ounces fresh cauliflower, 1/2 medium head
Cooking oil
3 green onions, sliced
1 clove garlic, minced
Dash ginger, optional
3 tablespoons soy sauce
Few drops sesame oil, to taste
1-2 cups pork, chicken, beef, ham or shrimp, diced
3 eggs, beaten
Grate the cauliflower using either the largest holes on a hand
grater or with the grating blade in food processor. The results
should almost resemble the size of cooked white rice. Weigh out 10
ounces of the grated cauliflower (I had 4 good-size florets left for
another use). Heat enough oil to cover the bottom of a wok or very
large skillet on medium-high. Quickly stir-fry the white of the
onions and the garlic. Watch closely so as not to burn. Add the
cauliflower; fry about 4-5 minutes, stirring constantly until it
begins to color a bit. Don’t over cook or it might get mushy. Stir
in the ginger, soy sauce, sesame oil and the meat. Stir-fry until
somewhat browned. Push the "rice" to one side of the wok. Pour the
eggs into the other side; scramble and cook until still moist. Mix
the eggs into the "rice"; mix well and break up any large chunks of
egg. This stores and re-heats well.
Makes 4-6 servings
Per 1/4 recipe: 207 Calories; 7g Fat; 29g Protein; 6g Carbohydrate;
2g Dietary Fiber; 4g Net Carbs
Per 1/6 recipe: 138 Calories; 5g Fat; 19g Protein; 4g Carbohydrate;
1g Dietary Fiber; 3g Net Carbs
This was very tasty and I will definitely make it again. I used
leftover roast pork loin, julienned. It tasted very much like fried
rice from a restaurant.