Singer-Songwriter JPOLND is KX FM’s Artist of the Week!
We asked the multi-talented artist to share with us a recipe she loves to make and she sent us instructions on how to cook Fried Cauliflower Rice.
JPOLND’s Easy Low-FODMAP Gluten Free Vegetarian (or Vegan) Fried Cauliflower Rice
I don’t always love to cook, so when I do I try to keep it simple and fast! I also have to work around the fact that I’m celiac and have lots of food sensitivities (garlic, onion, bell peppers, to name a few!). I love rice, but this cauli version is lighter and great for the spring and summer months.
I hope you enjoy this vegetarian, low-FODMAP, gluten free, paleo friendly fried “rice!”
Serves Approximately 4 Adults
Prep time: 15-20 minutes
Cook time: 15-20 minutes
Total time: 40 minutes
Ingredients
1 cup (about 2-3 medium) chopped carrots
1 cup (about 2-3 medium) chopped celery
1 cup (about 1 head) chopped bok choy
2 tablespoons (8 grams) chopped chives for garnish
2 large eggs, whisked (omit for vegan version)
4 cups cauliflower rice
4 tablespoons sesame oil
4 tablespoons garlic oil
2 tablespoons shallot oil
Himalayan salt and freshly ground black pepper to taste
Directions
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In a large non-stick wok or skillet, heat 2 tablespoons sesame oil and 2 tablespoons of the infused garlic oil over medium-high heat.
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Once hot, add carrots and celery and sauté 3-4 minutes, then add cauliflower rice.
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Sauté carrot, celery, and cauliflower mixture for 8-10 minutes on medium heat. Cover pan to help sweat the vegetables.
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Once mixture is tender add bok choy. Sauté for an additional 3-4 minutes.
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Turn heat down to low. Add eggs. Gently stir in eggs to avoid over scrambling. Stir for 2-3 minutes, or until eggs are evenly cooked throughout.
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Add in remaining sesame oil and infused garlic oil and stir fry until warmed and coated with sauce.
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Add salt and pepper to taste.
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Garnish with fresh chives.
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Serve immediately.
