Do you love Chinese food but are looking for a healthier option? I often include cauliflower rice as a detox recipe in one of my seasonal detox programs but decided recently to make the dish a little extra special by adding lots of extra ingredients and making it a healthier version of Chinese fried rice. This is a low-carb dish and is much more nutritious than fried white rice. It becomes a full meal and you can be as creative as you want by adding in different vegetables that you find in your fridge!
1 medium cauliflower, divided into small florets
1/2 head of broccoli, cut up into small pieces
2 carrots, diced into small pieces
2 medium shallots or 1 small yellow onion, finely diced
1 egg (preferably free range and organic)
Soy sauce (preferably Tamari or gluten free)
Sea salt and black pepper
Other vegetables that would taste delicious: scallions, kale, mushrooms, red or green peppers.
- Prepare your cauliflower by cutting it up into small florets and one small batch at a time, blending it in a food processor until it resembles rice. You may have to stop in the middle of blending and stir it a bit in order to release any florets that become stuck in the food processor.
- In a large frying pan or skillet, heat 1 tablespoon of olive oil then add the shallots or onion, carrots and broccoli. Cook on low heat for 2-3 minutes until the onions are translucent.
- Add in all of the cauliflower rice. Mix everything together and add a few splashes of water so that the rice doesn’t burn or stick on the pan. At this point, I like to cover the pan so it steams. Let it cook for a further 8-10 minutes or until the vegetables are tender.
- Break an egg into the pan and stir quickly until it is cooked.
- Serve the rice with sea salt, black pepper and soy sauce to taste.