Cauliflower Fried “Rice”

by Katie Chin, Tastemaker in Residence

Ingredients

2 tablespoons canola oil

2 garlic cloves, minced

1 tablespoon finely minced fresh ginger

1 cup sliced white button mushrooms

1 cup cooked edamame

One 2-lb head cauliflower (or 2 pounds ready to cook’ cauliflower), cut into florets

4-5 tablespoons lite soy sauce

1 teaspoon Sriracha sauce

1 teaspoon rice vinegar

1 teaspoon toasted sesame oil

Instructions

1. Pulse the cauliflower florets in a food processor until they are riced.

2. Set aside. (Skip this step if using ‘ready to cook’ cauliflower rice.)

3. Heat  the oil in a large nonstick skillet or wok over medium heat.

4. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.

5. Add the cauliflower, mushrooms and edamame and stir-fry for 2 minutes.

6. Add the soy sauce, rice vinegar,  sesame oil and sriracha sauce and stir-fry for 1-2 minutes.

7. Add the scallions and stir-fry for 1 more minute.  Serve immediately.