No takeout needed! Make your own fried rice in your wok tonight!
Cauliflower Fried Rice
- 2 1/2 cups ready to cook cauliflower rice
- 1 tsp minced garlic
- 2 tbsp butter
- 1/2 cup fresh peas
- 1/2 cup baby sweet corn sliced into bitesized pieces
- 1/3 cup small diced carrot
- 1/2 tsp freshly grated ginger
- 1 tbsp rice wine vinegar
- 1/3 cup reduced sodium soy sauce
- 3 eggs beaten
- 1/4 cup minced onion
- Scallion for garnish
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
Heat 1/2 tbsp butter in a large nonstick skillet or wok over medium heat. Beat eggs with 1 tbsp soy sauce. Stream eggs into the wok and break into small pieces with a rubber spatula until eggs are cooked. Remove and set aside. Rinse your wok and return it to the heat.
Add 1 tbsp of vegetable oil and 2 tbsp of butter to the wok and set to medium heat. Add garlic and ginger and cook, stirring often, until softened but not browned, about 3 to 4 minutes. Add the cauliflower rice, onion, and carrots and increase the heat to medium high. Cook, stirring often, for about 3 minutes. Add the peas, baby corn, bean sprouts, and soy sauce and continue cooking until the cauliflower “rice” is tender and the vegetables are warmed, a few minutes. Add the rice vinegar, sesame oil,and eggs. Stir and taste for seasoning adding additional soy sauce if needed. Garnish with green onion. Enjoy!
