In my college days, fried rice from Panda Express was a staple for me and despite the less than healthy make-up of it, is something I remember quite fondly. I don’t touch rice anymore, I certainly don’t use soy sauce, and I wouldn’t dare come close to the oils that are used in fast food restaurants.
None of this really matters anymore since I discovered cauliflower rice. I was extremely skeptical at first as cauliflower was something that I thought was just abysmal and just all together stinky. I’ve since learned that cauliflower is one of the most versatile vegetables out there as well as extremely healthy. Beyond the “rice”, it also makes a fabulous pizza crust — if you don’t believe me, see for yourself (once you click through to the recipe site, look for the link for cauliflower pizza).
This recipe for a Chicken and Cauliflower “Fried Rice” from Carrie Vitt of Deliciously Organic is yet another perfect showcase of the versatility of cauliflower and shows why it should be in the refrigerator of every celiac looking for healthy ways to eat and get better.
I hesitated to make “fried rice” from cauliflower for many months. I just didn’t think the taste would be comparable to “real” fried rice. I was wrong. The cauliflower picks up the savory and delicious flavors of the coconut oil and Tamari. The result is flavorful, protein-packed, and full of vegetables. It’ss a complete dinner in a bowl which made my family very happy. One of the most important steps in this recipe is to chop the cauliflower until it’s chunky and about the same size as rice. Some pieces will be a little bigger than others, but the photo below should help you know exactly what to expect.
