Very early on in my recovery I informed Z (15) that my favorite food is fried rice. He had asked me in an attempt to distract me from the arduous task at hand – sitting. He pressed for details – “What kind of fried rice?”
“Mommy’s fried rice.” I said it like, Duh – what other kind of fried rice is worth eating?
Well, my definition of Mommy’s fried rice has expanded to include cauliflower rice. I would have added some carrots but we were out of them so this ended up being solely green, and it was delicious! I have been trying to seek alternative protein sources and eat more vegetable-based meals to be nice to my digestive system and this green cauliflower fried rice fits the bill. It’s good motor skill practice for me to rip up a head of cauliflower, wash it, and pulse it a few times into “rice,” and it’s yummily satisfying. As with zucchini noodles, you’re not aiming to fool yourself that this is actual rice or pasta – you’re just enjoying a healthy alternative that’s delicious in its own right.
Green Cauliflower Fried “Rice”
Serves 2 – or 1 now, 1 in the fridge for later
These measurements are flexible. You can add whatever veggies or meat/tofu you like – just chop everything up into a reasonably small and even size. As Aunty H says, This is “your hand.”
2 cups cauliflower, riced
1 cup frozen peas
½ cup frozen spinach
dash of white pepper
a few drops of sesame oil
2 splashes of soy sauce
Coconut oil (for frying)
Heat some coconut oil in your wok or large frying pan. Whisk the eggs in a bowl and fry them first. Transfer to a dish to wait while you cook everything else. Dump the cauliflower into the wok and stir it around. Add the peas and spinach and stir some more. When heated, add the egg back in and fry it all up. Add your dash of white pepper, your drops of sesame oil (I love the fragrance it adds!), and splash your soy sauce twice (or more if you like) in the wok. Stir well to combine and finish off the frying process. You’re all done – serve with more soy and chili sauce.
An action shot: