Band-Friendly Fried 'Rice'

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Entry posted by hayllyn · January 16, 2014

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food

So the further I get into my banded life, the more I realize that it's really important to find foods that are not only band friendly, but also healthy and DELICIOUS! I've always been a huge foodie, and I knew that wouldn't go away, so experimenting with food is something I've been having a lot of fun with.

Now that I have this blog here, I am sure that there are other people who could benefit from some band-friendly recipes, and the reviews that I have to go along with them~

I'm going to kick this off with a recipe which has quickly become one of my new favorites: Fried "Rice" (Hint: the "Rice" is cauliflower!). I adopted the recipe from here and made it my own.

My modified recipe:

Fried 'Rice'

Ingredients:

- 1 head of cauliflower

- 2 Tbsp. + 2 more Tbsp. lard/bacon fat or tallow

- 4 carrots, peeled and chopped

- 1 small onion, chopped

- 2 Tbsp. garlic, chopped

- 1 cup green peas

- 4 eggs, whisked

(I occasionally add 2 more eggs because I really like eggs)

- 5 Tbsp butter (I use Earth Balance butter because of dairy restrictions)

Olive Oil can be substituted for Butter

- One container of shitake mushrooms

- 6 Tbsp.

coconut aminos

- 1/2 tsp. sesame oil

- 1/2 tsp. fish sauce

- Soy Sauce to taste

- Sea salt and ground pepper to taste

Equipment:

- Kitchen knife

- Cutting board

- Vegetable peeler

- Cheese grater or food processor

- Paper towels (optional)

- Large skillet or large Wok

- Large bowl

- Measuring spoons

- Stirring spoon

Directions:

1. Prepare your vegetables and whisk eggs. Grate the cauliflower on the larger side of a cheese grater, or pulse pieces in a food processor until they are rice sized. I like to wrap the riced cauliflower in a couple paper towels and squeeze it to remove any excess moisture, which helps make sure you get the crispier texture you are looking for.

2. Heat your skillet or wok over medium-high heat. Add 3 Tbsp butter (Or olive oil) and 2 tbsp of soy sauce to the pan and allow it to melt. Add your mushrooms, onions, garlic and carrots and cook for about 2-3 minutes. If using peas, add them and cook 1 additional minute. Remove from pan and set aside in a large bowl.

3. Next add your whisked eggs to the pan and scramble them until they are lightly browned. Add a little sea salt and pepper, remove from pan and add them to the large bowl with the vegetables.

4. Next add the remaining 2 Tbsp. of butter (Or OO) to the pan and allow it to get very hot. Add the riced cauliflower to the pan and toss it in the oil. Cook for about 5-7 minutes, only stirring every couple minutes so that it allows some pieces on the bottom to fry and get brown and crispy.

5. Add the vegetable and rice mixture back to the pan and stir to combine. Add the (sesame oil, coconut aminos, fish sauce) soy sauce and some additional sea salt and pepper to taste.

6. Scarf this down and smile.

I LOVE this recipe. Of course, I do really like cauliflower, and that's important for this recipe because you can definitely taste it in the recipe.

As a side note- this is not an exact recipe. I'm the type of person that when I cook, I add a little of this, a little of that, until it's just right. I estimated a few things in here, but you can add more or less to your tastes!