Monday’s are busy in our house. It’s a late day for the kids (school, soccer, and basketball), there’s homework to be done, and inevitably I’m running late from work or stuck in traffic. To top it off, Monday is a low carb day for all of us in the FASTer Way and if I haven’t planned something quick and easy that fits my macros, it simply won’t happen. So I was thrilled when I found a recipe for cauliflower fried rice that was so simple and so good, everyone was happy. And to make it even better, it only takes less than 15 minutes from start to finish and that my friends, makes this a winner.
Image: Pinch of Yum
INGREDIENTS
Baked Tofu:
15 ounces extra firm tofu, pressed and cubed
1 tablespoon of olive oil
1 tablespoon of soy sauce
1 tablespoon of cornstarch
Cauliflower Fried Rice:
1 bag of riced cauliflower (found in your produce section)
swish of olive oil
2 garlic cloves, minced
1 teaspoon of ginger, grated
3 cups frozen peas and carrots
1 teaspoon of soy sauce
Sriracha to taste
1/4 teaspoon of sesame oil
3 beaten eggs
INSTRUCTIONS
Preheat the oven to 450 degrees. Toss the tofu, olive oil, soy sauce, and cornstarch together. Arrange on a baking sheet lined with parchment paper. Bake for 20-30 minutes, stirring halfway through. Set aside.
Heat the olive oil over medium heat. Add the garlic, ginger, peas, and carrots. After about 3 minutes (you want it hot but not overcooked), add the cauliflower, soy sauce, and Sriracha. Saute for just a minute or two, until the cauliflower barely softens.
Make a well in the middle of the hot pan. Add both the sesame oil and eggs, and gently pull the eggs around in the center with a spatula to make scrambled eggs. Once cooked, stir the scrambled eggs in with the fried rice.
Top with baked tofu and more sriracha to taste and enjoy!
If you have a bit more time, you can also cook the cauliflower rice in the oven with the tofu. Simply mix together the cauliflower rice, ginger, peas and carrots, soy sauce and sriracha in a bowl. Place it on a cookie sheet lined with parchment paper. Place it in the oven and cook for 10 minutes, stirring occasionally. Scramble the eggs on the stove and when the rice is hot from the oven, add it to the eggs and mix.