Cauliflower, Brown Rice, and Vegetable Fried Rice

Cauliflower, Brown Rice, and Vegetable Fried Rice

VegetarianVeganGluten FreeDairy Free

Basic Information

  • Servings: 8
  • Ready in: 30 minutes
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Rating: 98.71
  • Health score: 51.00
  • Weight Watcher points: 7.00

Summary

The recipe Cauliflower, Brown Rice, and Vegetable Fried Rice is ready in around 30 minutes and is definitely a great gluten free, dairy free, lacto ovo vegetarian, and vegan option for lovers of Chinese food. This recipe makes 8 servings with 248 calories, 7g of protein, and 13g of fat each. For $1.19 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. 3689 people have made this recipe and would make it again. It is brought to you by fullbellysisters.blogspot.com. Head to the store and pick up broccoli, t grapeseed oil, sesame seeds, and a few other things to make it today. With a spoonacular score of 100%, this dish is amazing. Cauliflower, Brown Rice, and Vegetable Fried Rice, Cauliflower, Brown Rice, and Vegetable Fried Rice, and Cauliflower, Brown Rice, and Vegetable Fried Rice are very similar to this recipe.

Ingredients

  • grapeseed oil
    grapeseed oil2 tablespoons
  • coconut oil
    coconut oil2 tablespoons
  • scallions
    scallions7
  • garlic
    garlic5 cloves
  • cauliflower
    cauliflower1 head
  • brown rice
    brown rice3 cups
  • broccoli
    broccoli2 cups
  • peas
    peas1 cup
  • soy sauce
    soy sauce3 T
  • sesame oil
    sesame oil2 teaspoons
  • sesame seeds
    sesame seeds8 servings
  • additional scallion tops
    additional scallion tops8 servings
  • salt
    salt8 servings
Instructions

Step 1

Remove the cauliflower's tough stem and reserve for another use. Using a food processor, pulse cauliflower florets until they resemble rice or couscous. You should end up with around four cups of "cauliflower rice."

Step 2

Heat 1T butter and 1T oil in a large skillet over medium heat.

Step 3

Add garlic and the white and light green pieces of scallion. Sauté about a minute.

Step 4

Add the cauliflower to the pan. Stir to coat with oil, then spread out in pan and let sit; you want it cook a bit and to caramelize (get a bit brown), which will bring out the sweetness. After a couple of minutes, stir and spread out again.

Step 5

Add cold rice (it separates easily, so it won't clump up during cooking), plus the additional grapeseed and coconut oil or butter. Raise heat to medium-high. Toss everything together and, again, spread the mixture out over the whole pan and press a bit into the bottom.

Step 6

Let it sit for about two minutes—so the rice can get toasted and a little crispy.

Step 7

Add the peas and broccoli and stir again.

Step 8

Drizzle soy sauce and toasted sesame oil over rice.Cook for another minute or so and turn off heat.

Step 9

Add chopped scallion tops and toss.I like to toast some sesame seeds in a dry pan; I sprinkle these and some more raw, chopped scallion over the top of the rice for added flavor and crunch.Season to taste with salt and, if you'd like, more soy sauce. Keep in mind that if you're serving this with something salty and saucy (ie. teriyaki chicken) you may want to hold off on adding too much salt to the fried rice.

Categories

Cuisines: Chinese, Asian

Dish Types: side dish, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, lacto ovo vegetarian, vegan

Source Information

Source: Full Belly Sisters

License: CC BY-SA 3.0

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