Tag Archives: cauliflower

Fried “Rice”

I finally bought a wok.

This is pretty exciting and intimidating at the same time.

I’ve never owned any fancy kind of cookware.  Granted, I bought it at Marshall’s for $10, but I still bought a wok.

I let it sit on the kitchen counter for a few days, price sticker still on it.  I’d look at it and think, “Do I really this?” I mean, it was only $10 but … do I need ANOTHER cooking vessel?  (Brad’s answer – No) But it’s a wok! Shouldn’t every kitchen have one? Sure!  After a couple of days I finally took the sticker off and threw the receipt away.  No turning back now!

I let it sit for a few more days.  I’d stare at it and think, “What am I going to make?”

Yes. I seriously asked that.

I’ve never made fried rice.  I love ordering it.  But I’ve NEVER made it.  So fried rice is the first thing up in the wok.  But not just any fried rice.  I’ve had my eye on this recipe from Rosie the Londoner.  She has a guilt free egg fried “rice” recipe that sounds amazing. And since it’s a new year, might as well be healthy (just to start eating delicious trash later).

Bust out that wok I know you all have tucked behind all of your pots and pans and preheat that sucker.  No oil just yet.

The “rice” is not just rice, though.  Cauliflower, friends.  Cauliflower.  You take that cauliflower and zip it through your food processor with the grate attachment.  Chop up some onions and garlic as well (but don’t mix them together).


Once the wok is hot, drizzle some oil (not olive oil, something with a higher smoking point so you don’t fill your kitchen with burn) down the sides of the wok and toss in your onions and garlic.  Cook for a few minutes or until they start smelling delish.

Toss in your shrimp if they’re raw.  If they’re cooked, skip this step and add them in last to warm them up.  Cook your shrimpies until just cooked – they’ll stay in the pan so you don’t want to over cook them.

Dump in your “rice” and stir, stir, stir! After a few minutes, drizzle in some soy sauce and continue to stir.


I also added in a little bit of rice vinegar. Once everything is incorporated, make a little well in the center of your wok and crack an egg.


Let the egg cook a little bit until the white starts to set and then break the yolk.  Stir that around a little bit and then stir the whole thing again. Once the egg is cooked, remove from heat and serve.  That’s it! So simple!


It doesn’t look glamorous but man is it tasty.  And not bad for you at all.  Serve it with some sweet chili sauce or sriracha, depending on how you like your heat.  Don’t forget the cilantro! Because that makes anything delicious.  Experiment with your proteins.  Chicken, steak, tofu.  Add more veggies – snow peas, shredded carrots, peppers.  You really can’t go wrong with this basic fried “rice” recipe.

Now I want to stir fry EVERYTHING.  This wok is fun!

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Indian Potatoes, Peas and Cauliflower

I.  Love. Indian. Food.  It’s so tasty and spicy and I cannot get enough.  I started to try my hand at actually making it because buying it starts to add up.  I started off with something fairly simple and it turned out well.

If you want to try an Indian dish, you’ll need:

  • 2 tablespoons vegetable oil
  • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces, cooked
  • 1 tablespoon minced fresh ginger
  • 4 cups cauliflower florets, cut into bite-size pieces
  • 1/2 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 cup water
  • 1/2 cup frozen peas, thawed

Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

I bought basmati rice to serve with this dish and I am now a huge fan of basmati rice.  So much better than the regular stuff we all eat.  This dish made a TON so I had quite a bit left for a few days.  I am also a huge fan of Sriracha sauce, which topped the dish off.  Mmmmmm!

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