It’s no secret that cauliflower “rice” has been sweeping the nation as a carb lover’s dream swap for the much more caloric and starchier grain. Finely shredded cauliflower trades easily for rice in stir-fries, sautés and pilafs lending it to all kinds of healthy and creative possibilities like this one.
Why am I super-excited about this dish? I am a huge fried rice lover and never order it at a Chinese restaurant as the carbs from the rice would “do me in”-not to mention the huge amounts of sodium and possibly MSG these dishes often contain. Of course, I can make a cleaner version at home, but again, those dang carbs! So when I discovered “cauli-rice,” I was in heaven!
Recipe Inspired by: Shrimp Fried Cauliflower Rice Bowl by Jessica Gavin
Yield: about 4 servings
Make Ahead and Storage Tips: this dish is best prepared just prior to serving. However, to save time, consider preparing the vegetables the night before or earlier in the day. Store leftovers in the refrigerator, covered for up to 1 day. Heat over medium-low setting, stirring occasionally, for about 5 minutes or until hot. May be frozen for up to 3 months.