Tuesday, 11 August 2015

Cauliflower Fried Rice

Filipino's and other Asians love fried rice.  I love fried rice, who doesn't?   That's why I make them once in a while since we always have left over rice.  In as much as I want to have fried rice with my every meal, I cannot, because I no longer have a gall bladder to process the fats  that gets into my system.  Also, the husband is not much on fried food, so most of the time, I only cook fried rice that I can eat in a meal or 2.  Any left-over fried rice can be refrigerated and heated the next meal.  You can also make them ahead of time, freeze them, and just thaw and heat them when you want them. It saves time and no food waste there.

Though, the husband avoids fried food, he sometimes eat fried rice specially when I add veggies in them and for as long as it is not oily.  Cooking vegetable filled fried rice is one way of incorporating veggies in our meal specially when we have grilled, steamed, or roasted meats with no veggies as viands.  Kids and adults alike will definitely say no to eating veggies if you make this as it makes them look interesting and less intimidating.  You can chop the veggies into smaller pieces if you want to.

For any fried rice, you can use any vegetable you want to add. There is no limitations whatsoever.  For ease and convenience sake, I often use the frozen mixed veggies which can be bought from most, if not all, supermarkets all over Doha, consisting of green peas, green beans, carrots, and/or corn.  Then I add whatever vegetable we have on hand, like the cauliflower I used in this recipe.  You can throw in other legumes, zucchini, broccoli, cabbage, etc.

Cooking fried rice is so easy.  Just a note, If you are using frozen veggies make sure that they are thawed completely before throwing them all in the pan. By the way, I used a day old cooked jasmine rice in this recipe.  The best Jasmine rice we've ever tried in Qatar is the Ligo brand.


Cooked Rice (day old) - 2cups
Cauliflower - 1/2c
Bell pepper - half a handful
Green peas-1/8c
Carrots, sliced into small cubes - 1/8c
String beans, diced (1/2")- half a handful
Garlic, chopped - 5 cloves
Onion, diced- 1 medium
Olive Oil
Soy Sauce- 2 tsp
Low Sodium Salt to taste
Black Pepper powder

Cooking Procedure:

1.  Heat oil in a wok then add onions, stir until they are almost caramelized.  Throw in the garlic and continue stirring
2.  Throw in the mixed veggies,black pepper powder, and sweet paprika powder, stir-fry for 2 minutes or until the veggies soften.
3.  Add in the cooked rice and continue stir-frying for about 5 minutes. Season with salt to taste

Serve and enjoy

© myFresha-licious (11August2015)


myFresha-licious on Pinterest

- All photos, texts, and anything published in this site is owned by the Authors of myFresha-licious.com, unless otherwise mentioned. ALL RIGHTS RESERVED.  NO COPYING, NO REPRODUCTION OF ANY KIND IS ALLOWED WITHOUT PRIOR WRITTEN PERMISSION FROM THE AUTHOR/s.

No comments:

Post a Comment