No, this is not another recipe for the new trend of crushing cauliflower to make rice because of Paleo or some grain free diet. This is really rice with cauliflower.
This idea was borne out of a nagging conscience. I am as you know deeply involved in making conscious eating choices. After all that is the entire premise of my magazine, NOURISHED. However, I am not a saint. I do waste food and throw away leftovers sometimes because they have been languishing at the back of the fridge for far too long and because I had a new idea for a recipe that required a completely different set of ingredients. Yes, I am not perfect.
Nevertheless, in a effort to govern myself, I decided that I would not let anything go to waste. Ok, atleast reduce my waste by half. Off late, there have been a few instances of ordering in dinners, because of that whole commute thing. When I do order in, it is some form of Asian because curries hold better through the ordeal of delivery.
Typically, I am left with more rice than I need and usually, that goes into the bin after about five days in the fridge. Five because I know I shouldn't waste it, so I'll stick it in the fridge and then, conveniently, forget about it until it goes bad and I cannot do anything about it any more.
With the new light of consciousness and awareness upon me, I decided I was going to take this weakness and turn it around. I would make something with the leftovers and what else was available in my pantry and fridge. The thing is, I am also a restless eater and I need constant change to keep up the excitement. Well, I was simply going to have to create it.
Eggs are always there. Lately, I have had a crush on scallions. So, they seem to be sitting around too. I had a head of broccoli and cauliflower. Both would work well in this dish but I prefer the cauliflower because the flowerless hold together better and have a more satisfying crunch. Finally, I used peanuts for crunch and it brought everything together well in a crunchy munchy way.
This is really an idea of what you can do with something as humble as leftover rice. None of the adds are set in stone and I'd say, just like this pasta, it is best to use whatever is on hand. Substitute the scallions for any varietal or allium and some herbs, carrots in place of cauliflower would be great.
But, keep the egg. Eggs are awesome! :)
Curry Cauliflower Fried Rice
1 container leftover white rice or 1 cup cooked rice
1 cup cauliflower flowerlets, chopped small
3 T scallions, chopped
1 inch piece of ginger minced
1 tsp ground turmeric
2 tsp soy sauce
1 tsp chilli powder
1 or more egg per preference
crushed roasted peanuts to top (optional)
salt, pepper and oil as needed
(I used peanut oil for this recipe)
Heat the oil in a heavy bottomed pan. When ready, add the scallions and sauté until nearly charred.
Add the cauliflower along with all the spices and soy sauce. Toss to coat and saute for a couple of minutes.
Add the rice and toss. Season with salt and pepper. Let it cook together on low, without a lid, for 5 to 7 minutes. Remove and transfer to a bowl.
In the same pan, pour a bit more oil and fry the egg(s) and cook them as a sunny side up with runny yolks. {you want them runny to mix and dress the rice}
Top the fried rice with the fried egg, break into the rice and fold through the pieces and yolk.
Serve immediately topped with more scallions and the crushed peanuts.
