Tired of Chinese fried rice? Try cauliflower fried rice

Chinese food is the choice of many during the holiday season. The following is a twist on the standby fried rice, created by local resident Myrna Ossin.

Cauliflower Fried Rice

Ingredients

1 medium head cauliflower, leaves removed and florets separated. Discard the core. In a bullet or food processor, process in batches until pieces are small like rice.

6 multi-colored mini sweet peppers, seeded and minced

2-inch fresh ginger peeled and minced

4 garlic cloves minced

4 T. fresh parsley leaves and stems, minced

1 small carrot, shredded

1 stalk celery chopped in tiny pieces

1/4 cup chopped onion

1/2 cup pea pods, chopped, or frozen peas, thawed

1 1/2 cup chicken broth

2T. sherry or rice wine vinegar

1/2 tsp. salt

1/2 tsp. pepper

4 T. canola oil, divided

10 green onions, chopped reserving 1T. for garnish.

4 T. soy sauce

1 cup chopped cooked chicken breast or thigh (optional), chopped in small pieces

Directions

In a large nonstick fry pan, fry 2 large eggs, beaten, and fried like an omelet in 1/2 of the oil. Cut the omelet in 1/2" strips and chop in pieces. Reserve the egg to stir in at the end.

In the remaining oil, fry chopped and minced vegetables in 2 T. Oil about 3-5 minutes until soft. Add salt and pepper. Add the riced cauliflower and the chicken. Add the soup, soy, and sherry Cook until most of the liquid is evaporated. Stir in the egg pieces. Garnish with chopped green onion.

Serve warm. Serves 4

Hints- It is easy to peel the ginger scraping it with a spoon. Riced cauliflower can be purchased frozen or fresh in most groceries. 

Myrna Ossin is the author of "What to Do with Your Leftover Matzah" and "Everything You Need to Know to Make the Perfect Seder." Both available on Amazon.com.