Growing up Korean and having fried rice at least few times a week, it’s such beloved comfort food for me. I love fried rice so much that I can easily enjoy it for breakfast, lunch and dinner. The base of fried rice as you may have guessed is usually rice which has its own nutritional benefits however, if you are already on a high carbohydrate diet, adding regular consumption of fried rice can contribute to increase of unwanted sugar rise in the blood rather quickly. Which leads me to this great alternative, Cauliflower Fried Rice.
This delicious dish is excellent for those watching their waistline or Glycemic Index (GI). Not only is cauliflower good for lowering one’s blood sugar – it belongs to the cruciferous vegetable family that carries phytonutrients which help our body fight for heart disease or cancer.
So, my fellow fried rice lovers, I hope you enjoy this nourishing Cauliflower Fried Rice dish as much as I do!
- 1 head medium size cauliflower
- 1 large carrot
- 1 yellow bell pepper
- 1 garlic clove
- 1 medium size red onion
- 1/2 inch ginger
- 6-inch leek
- 1 tbsp coconut oil
- 2 tbsp Tamari sauce (optional)
- 1 tsp sesame seed & chives to garnish
Equipment: Food Processor (or slice with knife)
- Wash all produce then roughly cut them in pieces.
- In food processor, pulse carrot, bell pepper, garlic, ginger, red onion and leek until finely chopped – set aside.
- Pulse cauliflower florets in the food processor until you see rice-sized pieces.
- Medium heat a large wok or skillet with coconut oil then toss the finely chopped garlic, ginger, red onion and leek. Stir frequently until garlic turns yellow-ish.
- Add cauliflower “rice” into wok or skillet.
- Add tamari sauce (gluten-free) and stir frequently for about 3-4 minutes until cooked but still nice and firm.
- Transfer to a nice bowl – serve warm with sesame seed and chive garnishings.