By: Naomi Poe
This ‘fried rice’ recipe passed with my entire family – even the kiddos – as a tasty and authentic alternative to Chinese Fried Rice – a fave in our home. It has many advantages over traditional fried rice – It’s lower glycemic, super quick, lower in fat and calories, filled with active enzymes and… well you get the point. The nicest part is that it doesn’t stink up the house for days afterwards. Feel free to serve this cold as a ‘salad’ if you prefer, or follow the warming unstructions. This recipe serves a family of four as a main dish. A food processor is a not a must for this (you could use a grater and mince everything by hand) but it sure makes it easier.
1 head of cauliflower, cut up
3 Tbsp white onion
2 cloves garlic
1/2 c cilantro or flat-leaf parsley
1 1/2 tsp grated ginger
1 inch lemongrass, totally optional
1 tsp toasted sesame oil
3 tsp olive oil or flaxseed or grapeseed oil
1/4 c gluten free tamari or Bragg’s Aminos
1 10 oz package frozen peas, thawed
1 c hulled raw sunflower seeds, optional but amazing
In the bowl of your food processor, chop the cauliflower until it has a rice consistency. Put into a medium bowl.
In the food processor, chop the onion, garlic,cilantro or flat-leaf parsley, grated ginger, and lemongrass, until minced very fine. Put in the medium bowl with the cauliflower and mix well.
Drizzle the oils and tamari or aminos over the mixture and stir well.
Stir in the peas and sunflower seeds, and stir well.
In order to maintain the live enzymes of this dish, put the mixture into a pan and heat on VERY low heat until JUST warmed through. Alternatively, let marinate int he fridge and serve as a salad, instead.
This tastes eerily close to vegetarian fried rice.
Mary: I can’t wait to try this. I think it is the most original of all the recipes submitted.