Tuesday, August 23, 2011

Funkalicious Fat Free Fried Rice

When I went through my little “raw” experimental phase a while back, I came out with some good lessons.

Some of these include:
  1. I have a lot to learn about effective sprouting.
  2. I should have spent the money on a square food dehydrator. Now I have to cut holes in wax paper around the center tube. I would make kale chips everyday if I didn’t have to do this stupid step.
  3. Cauliflower is a beautiful stand in for rice.

So without going too much into the first two lessons, we’ll skip right to the rice. One of my absolute favorite types of recipe in the uncooked world is cauliflower “rice.” When pulsed in a food processor, cauliflower beads up and actually looks like rice. The texture is somewhat similar, but it takes to flavor extremely well. And when it’s all ground up, you don’t feel like you’re eating straight up fiber. You don’t get the side effects of eating straight up fiber either, which is nice for you and your loved ones.

Deviating from the raw theme, I cooked the pulsed cauliflower in this recipe. It beats waiting the 20 minutes it takes to cook rice and the hours it takes to cool it before reheating again in a frying pan. This is quicker, healthier and easier. And truth be told, I’m all about volume. I have a weakness for incredibly tasty food and therefore like to eat LARGE amounts of it, like any other person lacking self control. But think of 2 whole cups of cauliflower compared to 2 cups of fried rice. Such an easy way to trick your brain! Not to mention you’ve got boat loads more nutrients in the cruciferous cruncher than in the bland, bleached rice.

* Tofu Tip: A super convenient way to add tofu that actually has flavor is to buy pre-baked and seasoned tofu. My favorite kind is from Trader Joe’s and costs a whole 3 bucks. You don’t have to cook it, press it or season it. Just add it on top!

Funkalicious Fat Free Fried Rice

Makes: 1 huge serving
Prep time: 10 minutes
Cook time: 5 minutes


2 c. cauliflower flowerets

1 large garlic clove, minced
1 tsp ginger root, minced
1 tsp. jalapeno or Serrano pepper, minced
½ c. mushrooms, sliced
¼ - ½ c. veggie broth (homemade or bouillon)
¼ c. shredded carrots
¼ c. green peas, from fresh or frozen (thawed)
¼ c. yellow corn, from fresh or frozen (thawed)
1 stalk green onions, chopped
1-2 tsp soy sauce
Baked & seasoned tofu such as Wildwood or Trader Joe’s, cubed


In a food processor, pulse the cauliflower until completely crumbled and no large chunks remain, about 20-25 pulses. Be sure to NOT process into a puree. When you pulse the processor in short bursts, you’ll get lovely little rice looking beads. Remove and set aside.

Heat a skillet over medium high heat and coat with cooking spray. Add garlic, ginger and jalapeno and cook until fragrant, about 30 seconds. Add mushrooms and ¼ cup of veggie broth to deglaze the pan (you don’t want burnt garlic!). Lower the heat slightly and cook until most of the liquid is gone, about 1 minute. Add cauliflower, remaining veggies and 1 teaspoon of soy sauce. If pan is too dry or anything starts sticking to the bottom, deglaze the pan with another ¼ cup of broth. Add baked tofu at the end an any additional soy sauce to taste.

1 comment:

  1. I did not have the seasoned tofu, so I rinsed, drained and cubed regular tofu. then I sauteed it in Bragg's Aminos with garlic and ginger powder and removed it from the pan. Then I cooked the veggies and added the sauteed tofu back in just before serving. delicious!