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Veggie Fried “Rice”

February 8, 2010

Some recipes I just never planned on blogging.  Ironically, these are the recipes that we probably eat the most frequently.  Tacos.  Generic burritos.  Pasta and spaghetti sauce.  Fried rice.  Yep, our old standbys: minimal effort with steady, delicious results.

I don’t know why I’d keep these recipes from you.  But I do.  When it comes to fried rice, my lack of blogging the recipe was probably due to the ever-changing characteristics of the dish.  It morphs based on what veggies are on hand, what spices are around, which direction the wind blows.

But I’ll share with you this most recent edition of fried rice, which was particularly delicious.

There are two features of note here.

1) There actually isn’t any rice in this recipe.  You can, of course, substitute day-old rice for the shredded cauliflower you see posing as carby, starchy, grains if you’re a purist.  We, however, loved the use of cauliflower shreds in place of grains.  You eat mostly with your eyes and the flavor is so benign that the substitution turned a normally carbohydrate-laden meal (if fried rice is eaten as the main dish) into a veggie packed course.

2) The crunchy little garlic and ginger bits you see topping the “rice.”  Yes, it takes an extra step, but boy oh boy, it takes your meal up a notch.

2.5) Seasame oil is not optional.

One Year Ago: Mashed Potato Lasagna and Red Beans and Rice

Veggie Fried Veggies (or rice, serves 2)
2 cups shredded cauliflower (1/2 a head) or 2 cups cooked rice (day old!)
2 carrots, chopped
1 onion, chopped
1/2 cup frozen corn
1/2 cup frozen peas
3 T soy sauce, divided
sesame oil (1-2 tsp per person)
1 egg
2 cloves garlic, minced
1 tsp minced ginger
neutral oil (3 T? enough to cover bottom of wok)

Heat a wok over med-high heat and add oil.  When hot, add chopped garlic and ginger and fry until golden brown.

This picture is about 35 seconds shy of being perfectly crisp.  Remove delicious bits and drain on paper towel.

To the wok, add the carrots and cook 3-4 minutes.  Next add onion.  Cook 1 minute.  Add peas and corn, stirring until thawed and warms.  Fold in cauliflower shreds and stirfry until warmed through.  Add 1 T soy sauce.  Push veggies to the side, exposing the middle of the wok.  Crack and egg into the interior.  Allow egg to cook 30 seconds and then vigorously scramble and fold into vegetables.

Cook until all components are warmed through and then, just before serving, add additional soy sauce (to taste).  Distribute between two plates and drizzle with sesame oil.  Top with fried ginger and garlic.

Thanks, Cara, for the cauliflower substitution suggestion!

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