This is the recipe that got my boyfriend to like onions. I wanted to make something together when he came to visit me, but nothing too complicated because despite his discovery in the past year that he does enjoy cooking, he still hasn’t had much practice in the kitchen.
He didn’t raise any objections when I began cutting the onion for the fried rice (he’s so polite he didn’t even disregard my idea that we make French onion soup – don’t worry, though, that was before he’d admitted that he didn’t like onions), although he surely must have been thinking, Demelza, why? You know I hate onions. I’m sure you’re all thinking that I must have a cruel streak in me to deliberately cook something with his least favorite vegetable, but the truth is I have had experience with his kind. Onion haters, I mean. My sister also falls into this category. The thing is, I’ve made this recipe on many occasions and she too has confessed to loving this dish. It was a beautiful sight to see his face go from I am going to nicely try a bite of this to make my girlfriend happy to ohmygoodness, this is the greatest fried rice I have ever tried. Or maybe it was How did she make me not hate onions?
I adapted my cauliflower fried rice recipe from one I found on Gina‘s website. I’ve often enjoyed making my family fried rice using brown rice, for a little added nutrition, but I’m always looking for ways to incorporate more vegetables into my diet. It’s fun to see if anyone can guess the secret ingredient in the recipe, and I haven’t yet met someone who hasn’t enjoyed it. Everyone I make it for asks for the recipe, so here it is.
- 1 medium head cauliflower, washed and dried
- 1 T oil (canola, olive, sesame)
- 2 egg whites
- 1 large egg
- pinch salt & pepper
- 1 small onion, diced
- ½ c frozen peas
- ½ c carrots, chopped
- 3 cloves garlic, minced
- 3 T soy sauce
- Remove cauliflower core and coarsely chop cauliflower into florets. Working in batches, place some of the florets into a food processor* and pulse until it reaches the texture of rice. Be careful not to over process so that it does not become mushy/pureed. Place in a bowl and repeat with the rest of the cauliflower.
- Combine egg with egg whites in a small bowl, seasoning with salt and pepper. Beat with a fork.
- Heat a large pan over medium heat. Spray with nonstick spray, add the egg mixture, and scramble the eggs. Set egg aside in a bowl for later.
- Add oil to the pan and sauté your vegetables about 3 to 4 minutes, or until soft. If using fresh carrots instead of frozen, I usually cook them first for about a minute before adding the onion, garlic, and peas.
- Raise heat to medium-high. Add cauliflower to the pan along with the soy sauce. Mix, cover, and cook about five to six minutes. Stir the mixture every so often until the cauliflower is slightly crispy on the outside and tender on the inside. Add scrambled egg and remove from heat. Season with more pepper and soy sauce, if desired.
- * If you don't own a food processor, you can grate the cauliflower using the larger side of a cheese grater.
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