NYC, recipe, savory

UN Fried Cauliflower Rice

IMG_2371I have made this in the past from the amazing Skinnytaste blog, but it had a Mexican flair containing cilantro, beans and corn.  This time I am turning to the more asian side.  This was just the first test run, so I used what I had on hand as far as ingredients and took  shortcut using a new canned mix from Trader Joe’s including eggplant, onion, and tomatoes packed in oil.  Since it is not a finished recipe, I will link you to Gina’s recipe.  I used her recipe and included frozen peppers for color, 2 diced carrots, and tofu.

TOFU TIPS!

The best way to make crispy tofu cubes is to dry the tofu between two plates lined with a towel and weighted with a can for about 30 minutes.  When dry coat with 3-4T cornstarch before sautéing in 2T oil in a wide skillet.

http://www.skinnytaste.com/2014/03/cauliflower-fried-rice.html

 

 

barely browned cauli

barely browned cauli

finished cauli with soy and scrambled eggs

finished cauli with soy and scrambled eggs

 

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