I haven’t eaten Chinese food from a restaurant since I went gluten-free in 2009. Unless it’s a dedicated gluten-free Chinese restaurant—and these are hard to come by—there’s really no way to eat Chinese safely.
So, when I get a craving for Chinese, this Cauliflower Fried Rice does the trick. I use cauliflower rice not for the purpose of avoiding regular rice, but because to up veggie amounts,
And when I want the full authentic Chinese food experience, I pair it with Feel Good Foods Egg Rolls or Potstickers, which are the real deal. And if you don’t trust my gluten-free taste buds, trust my gluten-eating husband, who was pleasantly surprised by the authenticity of flavor and texture of these products.
If you prefer white or brown rice, just replace the cauliflower rice with one or two cups of your choice of rice, cooked according to the package instructions. You can also add another protein of choice, like chicken or shrimp.
Cauliflower Fried Rice
Serves 2
(Gluten-free and Dairy-Free)
Ingredients:
¼ cup tamari or gluten-free soy sauce
1-2 large cloves garlic, peeled and grated
2-inch piece fresh ginger, peeled and grated
Vegetable oil or cooking spray
3 large eggs, lightly beaten*
2 Tbsp toasted sesame oil
12 oz./3 cups frozen cauliflower rice
1/2 cup cooked frozen petite green peas, cooked according to package instructions
½ cup red bell pepper, finely diced
¼ cup scallion, thinly sliced on the diagonal
Directions:
Whisk together the tamari/gluten-free soy sauce, garlic and ginger. Set aside. Either grease or spray a pan and scramble eggs until soft. Do not overcook as eggs will be heated again. Remove from flame so they don’t continue to cook, cut into small pieces, and set aside. Put the toasted sesame oil in a cast iron skillet and heat on medium until oil is shimmering and evenly distributed in the pan. Add the frozen cauliflower and stir to coat. Turn to low heat and continue to stir every minute or so until the cauliflower rice is warmed through, about 4-5 minutes. Add the green peas and bell pepper. Stir to coat and continue to stir until warmed through. Add the tamari sauce mixture in small amounts until you’ve achieved the desired flavor and texture. The sauce should moisten the rice and vegetable mixture, but there shouldn’t be extraneous liquid. Add the eggs and scallion and stir to coat. Take off heat immediately and serve as is or add protein of choice.
Notes:
*If adding another protein, such as chicken, shrimp or tofu, I recommend using 2 eggs instead.