Recently we’ve had so much going on that I kind of fell into one of those traps of making the same meals over and over every week. Sure, they’re good, but I’m getting pretty tired of the same sausage and tomato pasta!
In searching for new recipes to try, and also ones that were healthier, I remembered my good friend had posted that she made orange chicken with fried rice… but instead of rice, she used CAULIFLOWER! I know, it sounds like one of those substitutions that doesn’t even make sense and that everyone spits out.
Let me tell you, IT’S NOT. I made it tonight, substituting some leftover pork I was trying to use up, and I didn’t miss the rice, not one bit!
It’s a little messy turning the cauliflower into ‘rice’, but it’s super easy and kind of fool proof.
Here’s what you need:
1/2 head of cauliflower
Half an onion (I used red)
2 cloves garlic
About 2 carrots
About 1 TBLspn cooking oil
About 1 1/2 TBLspn coconut oil
About 1 cup cooked pork – loin or chop would work fine (I used leftovers from this)
Optional: green onion for garnish
First get your cauliflower ready. Chop up half the head of cauliflower and add it to the food processor. This is the part that’s a little messy; it’s just difficult to get it all in there without getting tiny crumbs all over the counter and floor. Once it’s in there, pulse until it’s at a rice-like consistency. Honestly? Mine looked more like couscous or quinoa, but it still turned out fantastic, so you don’t have to be too particular about this. Just be sure you stop before you turn it into a puree. Side note: of course you’re going to wash it before you chop it, but make sure you ring out all the water and/or pat it dry after chopping. If you don’t, the water will turn it into a puree!
Next, chop the onion and finely chop the garlic cloves. Drizzle the cooking oil in a deep skillet and heat it over medium heat. Once hot, toss in the onion. Let cook for about 2 minutes, then add in the garlic. Let cook for another 2-3 minutes. Meanwhile cut up the carrots. I actually only had baby carrots, so I cut them in quarters lengthwise, then chopped so they were diced like you see in fried rice so often. Add those in the pan too and stir, cooking for approximately 5 minutes.
Then, using a spatula to get it all out, add in the cauliflower ‘rice’. Stir of course! Add the coconut oil. Then crack the eggs into the pan, on top of the cauliflower, one at a time. Just crack them in whole, and stir!! Once incorporated, let cook for about 5 minutes. Keep an eye on it and stir once to prevent burning and sticking to the pan.
While that’s cooking, chop up the pork, then add it in with the cauliflower and stir. Cook until everything is warm, stirring frequently. You can also garnish it with some fresh chopped green onion. (I wish we’d have had some!) You could also add diced celery if you have it.
And that’s IT! I told you it was easy. And quick! And healthy! All the things we want in one recipe 🙂
Oh. And drizzle a little sriracha. Because it’s good.
Hope you enjoy! If you try it be sure to come back to comment how your family liked it!