Kegel’s Produce is proud to be partners with the Fountain Avenue Kitchen, a local food blog which can be found by clicking here. Please check back with us every second and fourth Tuesday during the following months to see a highlighted recipe on our blog; For even more fresh and healthy ideas, visit their website at http://www.fountainavenuekitchen.com/.
Today we present a recipe that was made last week at our 65th Anniversary Open House. Ann Fulton, from the Fountain Avenue Kitchen was on hand in our Produce Playground and made her Cauliflower Fried Rice dish. In addition to preparing this for our guests, Ann also conducted a cooking demonstration highlighting this same recipe. We thank Ann for her perticipation in our event, and also everyone who came out to help us celebrate!
CAULIFLOWER FRIED RICE, presented by the FOUNTAIN AVENUE KITCHEN
Cauliflower Fried Rice:
– 2 tablespoons olive oil
– 2 tablespoons coconut oil (may use all olive oil)
– 7 scallions, chopped (keep white/light green ends separate from dark green tops)
– 5 cloves of garlic, chopped
– 1 head of cauliflower, raw
– 3 cups of cooked brown rice, cold (I used 1 cup raw, cooked in 2 cups chicken stock–made it the night before and refrigerated)
– 2 cups cooked broccoli, chopped small (may use frozen; defrost first)
– 1 cup frozen peas, thawed
– 3 tablespoons reduced-sodium soy sauce
– 2 teaspoons toasted sesame oil
– 2 hard-boiled eggs, minced
– fresh, snipped chives for garnish, optional
– Remove the cauliflower’s tough stem and roughly chop the florets. Using a food processor, pulse cauliflower florets until they resemble rice or couscous. You should end up with about four cups of “cauliflower rice.”
– Heat olive oil in a large skillet over medium heat. I really like a cast iron skillet for this. Add the garlic and the white and light green pieces of scallion. Sauté for about a minute.
– Add the cauliflower to the skillet. Stir to coat with the oil, then spread out in the pan and let sit; you want it cook a bit and to caramelize (get a bit brown), which will bring out the sweetness. After a couple of minutes, stir and spread out again.
– Add the cold rice and the coconut oil. Raise the heat to medium-high. Toss everything together and, again, spread the mixture out over the whole pan and press a bit into the bottom. Let it sit for about two minutes so the rice can get toasted and a little crispy. Add the peas and broccoli and stir again. Drizzle the soy sauce and toasted sesame oil over the rice. Cook for another minute or so and turn off the heat. Add the chopped scallion tops, minced eggs, and toss.