A family favorite of ours is fried rice and this recipe completely satisfies my fried rice cravings. It can be modified to fit with what you already have on hand so don’t be afraid to experiment with different meats and veggies. Enjoy!
- Olive Oil
- 1 Pound lean ground pork or meat of choice
- 2 large eggs, beaten
- 1 cup chopped scallions, light and green parts separated (you’ll need 5-6 scallions)
- 3 garlic cloves, minced
- 1 tablespoon finely chopped fresh ginger
- One 2-lb head cauliflower (or 2 pounds ready to cook’ cauliflower) – I use Frozen
- 4-5 tablespoons coconut aminos (or soy sauce)
- 1/4 teaspoon red pepper flakes
- 1/2 Tbls of Chinese five-spice
- 1 cup frozen peas
- 1 teaspoon rice vinegar
- 1 teaspoon Asian sesame oil
- 1/4 cup chopped cashews or peanuts (optional)
- Cook ground pork and set aside.
- Using the same pan, heat 2 teaspoons of olive oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
- Add 3 tablespoons of oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the cauliflower, 4 tablespoons of the coconut aminos, red pepper flakes, Chinese five-spice, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes. Add back the ground pork, peas and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of coconut aminos if necessary). Serve hot.