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.
Cauliflower, Brown Rice, and Vegetable Fried Rice
3.7kLikes
98.71629333496094Score
30Min
8Serve
0.3kCalorieskal
28Carbogram
12Fatgram
1Remove 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."
2Heat 1T butter and 1T oil in a large skillet over medium heat.
3Add garlic and the white and light green pieces of scallion. Sauté about a minute.
4Add 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.
5Add 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.
6Let it sit for about two minutes—so the rice can get toasted and a little crispy.
7Add the peas and broccoli and stir again.
8Drizzle soy sauce and toasted sesame oil over rice.Cook for another minute or so and turn off heat.
9Add 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.
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