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CLINTON KELLY Vietnamese Cauliflower Fried Rice

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Substitute cauliflower for rice in this tasty dish.

ingredients
VIETNAMESE CAULIFLOWER FRIED RICE
1/2 head cauliflower (cored, cut into small florets)
1 tablespoon toasted sesame oil
1 bunch scallions (root end removed, minced)
1 tablespoon fresh ginger (peeled, minced)
3 garlic clove (peeled, grated)
2 heads baby bok choy (cored, thinly sliced)
1/2 cup carrots (peeled, sliced on bias)
1/2 cup edamame (frozen, thawed)
1/4 cup reduced sodium soy sauce
GARNISH :
2 limes (cut into wedges)
1/2 cup mint leaves (torn)
1/2 cup cilantro (roughly choppped)
2 tablespoons chili garlic sauce
1/2 cup roasted peanuts (chopped)

directions
In the bowl of a food processor fitted with a blade attachment, add the cauliflower florets, pulse until finely chopped. Set aside.
Into a large skillet over high heat, add the sesame oil. Add scallion, ginger and garlic. Cook until fragrant. Add cauliflower, bok choy and carrots. Cook for 2 minutes. Stir in the edamame and soy sauce. Remove from heat.
Serve with lime wedges, mint, cilantro, chili garlic sauce, and a sprinkle of chopped peanuts.
Tip: If you can’t find bok choy, add thinly sliced broccoli florets or spinach to fried rice.

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