Recipe courtesy of Tia Mowry
Episode: Dine and Dish
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Cauliflower Fried Rice
Total:
40 min
Active:
40 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Active:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Working in batches, add a third of the cauliflower to a food processor and process until it resembles rice. Remove to a bowl and repeat with the remaining cauliflower. Set aside.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the eggs and scramble until set, 3 to 4 minutes. Remove from the pan and set aside.

Add the remaining 2 tablespoons oil to the pan. Add the carrots and onions and cook until the onions are soft, 4 to 6 minutes. Add the garlic and ginger and saute just until fragrant, 30 seconds. Add the cauliflower and peas and saute until the peas have defrosted but the cauliflower is still crunchy, 4 to 5 minutes. Add the black bean chile sauce, curry powder, fish sauce and sugar; stir until fully incorporated. Return the scrambled eggs to the pan and cook for another minute. Sprinkle with the cilantro.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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