Apr 7, 2020
The dishes from our childhood memories stay with us throughout our lives. When faced with life’s challenges, we naturally crave the flavors of our youth as they are so deeply blended with memories of happier times—gatherings with friends and family, dishes prepared with love and passion or, as with this recipe, the stability and safety of a predictable routine.
Growing up in New York, there was easy access to delicious, authentic Chinese food. Sundays at my Uncle’s home meant long, Italian-style family meals that started after church, mid-day, and stretched through dinner. At night, the kitchen was closed, and if we got hungry, we would pick up Chinese take-out on the way home. If the streets were quiet, we would sit on the hood of my Dad’s car eating out of the take-out box with chopsticks as we gazed up at the stars. It’s just something we did on Sundays in New York.
Back then, my go-to dishes were rice and gravy, pork spareribs, and pork fried rice. As an adult, I lean toward a plant-centric diet and created this cauliflower fried rice to closely mimic the flavors of my youth, as I remember them. Feel free to swap out the cauliflower rice for traditional rice (it’s best to use rice that was prepared the day before), and add meat or shrimp as you like. You can also marinate tofu in the soy mixture and add it to the recipe.
Yield: Serves 6
6 tablespoons reduced-sodium tamari or soy sauce
3 tablespoons toasted sesame oil
3 tablespoons freshly grated ginger
1 teaspoon white pepper
2 tablespoons vegetable oil, divided
4 large eggs, beaten
2 cloves garlic, minced
1 large sweet onion, diced
6 ounces broccoli florets, roughly chopped
2 carrots, peeled and grated
½ cup frozen corn, thawed to room temperature
½ cup frozen green peas, thawed to room temperature
2 ounces rice cauliflower, frozen or homemade, if frozen thaw to room temperature
½ teaspoon sea salt, more to taste
2 green onions, thinly sliced
1-2 teaspoons chili garlic sauce, to taste
½ teaspoon black sesame seeds
In a small bowl, whisk together the soy sauce, toasted sesame oil, ginger and white pepper, and set aside.
Heat 1 tablespoon of oil in a large skillet over medium heat. Pour the eggs in and swirl the pan so they cover the bottom and cook through, until slightly browned, about 2 minutes on each side, flipping only once. Slide the cooked eggs onto a plate and allow to cool.
Return the pan to medium-high heat and add 1 tablespoon of oil. Add garlic and onion and sauté until golden, about 4 minutes. Stir in the broccoli, carrots, corn and peas, and continue cooking, stirring occasionally, until the vegetables are tender, about 5 minutes.
In the meantime, slice the cooked eggs into small pieces.
Stir in the cauliflower rice, eggs, salt and soy sauce mixture. Cook until fragrant and cauliflower is tender, while stirring constantly, about 5 minutes.
Add the green onions and chili garlic sauce, and stir to combine. Remove the pan from the heat and adjust seasoning, as needed.
Divide into bowls, sprinkle with sesame seeds and serve immediately.
This dish will keep well in the refrigerator, covered, for 3 to 4 days.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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