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Fruits and Vegetables - Cauliflower Fried Rice

  • 1 medium head cauliflower
  • 1/4 cup water
  • 1/4 teaspoon soy sauce
  • 1 teaspoon honey
  • 2 teaspoons oil
  • 1/4 teaspoon crushed red pepper
  • 3 tablespoons canola oil
  • 2 cups cooked brown rice
  • 6 scallions, chopped, including 2 inches of green tops
  • 1 (1-inch) piece fresh ginger, finely minced
  • 2 cloves garlic, crushed
  • 1 medium red bell pepper, julienned

Separate cauliflower into florets, trimming the stems so they are not more than inch long. Thinly slice each floret and steam until barely tender, about five minutes. Rinse under cold water and drain. Set aside.
In a small bowl, combine water, soy sauce, honey, oil, and red pepper. Set aside.
In a heavy skillet or wok, heat 1 tablespoon canola oil. Add scallions, ginger, and garlic; stir-fry for one minute. Push scallions to the side and add red bell pepper. Stir-fry for one minute. Mix the scallions and peppers; stir-fry for another minute. Transfer vegetables to a medium bowl.
In the wok, heat 1 tablespoon of canola oil until hot. Add cauliflower and toss quickly to coat. Stir-fry over medium-high heat until they begin to turn golden and crisp, about four to six minutes. Transfer to the bowl with the other vegetables.
Heat remaining tablespoon of canola oil in the wok and add rice. Toss quickly and stir-fry until very hot. Toss in vegetables and soy sauce mixture and heat until very hot.
Submitted By: Sarah Sisk
Franklin Farmers Co-op
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