Cauliflower Fried “Rice”
by Katie Chin, Tastemaker in Residence
Ingredients
2 tablespoons canola oil
2 garlic cloves, minced
1 tablespoon finely minced fresh ginger
1 cup sliced white button mushrooms
1 cup cooked edamame
One 2-lb head cauliflower (or 2 pounds ready to cook’ cauliflower), cut into florets
4-5 tablespoons lite soy sauce
1 teaspoon Sriracha sauce
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
Instructions
Pulse the cauliflower florets in a food processor until they are riced.
Set aside. (Skip this step if using ‘ready to cook’ cauliflower rice.)
Heat the oil in a large nonstick skillet or wok over medium heat.
Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.
Add the cauliflower, mushrooms and edamame and stir-fry for 2 minutes.
Add the soy sauce, rice vinegar, sesame oil and sriracha sauce and stir-fry for 1-2 minutes.
Add the scallions and stir-fry for 1 more minute. Serve immediately.