Singer-Songwriter JPOLND is KX FM’s Artist of the Week!
We asked the multi-talented artist to share with us a recipe she loves to make and she sent us instructions on how to cook Fried Cauliflower Rice.
JPOLND’s Easy Low-FODMAP Gluten Free Vegetarian (or Vegan) Fried Cauliflower Rice
I don’t always love to cook, so when I do I try to keep it simple and fast! I also have to work around the fact that I’m celiac and have lots of food sensitivities (garlic, onion, bell peppers, to name a few!). I love rice, but this cauli version is lighter and great for the spring and summer months.
I hope you enjoy this vegetarian, low-FODMAP, gluten free, paleo friendly fried “rice!”
Serves Approximately 4 Adults
Prep time: 15-20 minutes
Cook time: 15-20 minutes
Total time: 40 minutes
1 cup (about 2-3 medium) chopped carrots
1 cup (about 2-3 medium) chopped celery
1 cup (about 1 head) chopped bok choy
2 tablespoons (8 grams) chopped chives for garnish
2 large eggs, whisked (omit for vegan version)
4 cups cauliflower rice
4 tablespoons sesame oil
4 tablespoons garlic oil
2 tablespoons shallot oil
Himalayan salt and freshly ground black pepper to taste
In a large non-stick wok or skillet, heat 2 tablespoons sesame oil and 2 tablespoons of the infused garlic oil over medium-high heat.
Once hot, add carrots and celery and sauté 3-4 minutes, then add cauliflower rice.
Sauté carrot, celery, and cauliflower mixture for 8-10 minutes on medium heat. Cover pan to help sweat the vegetables.
Once mixture is tender add bok choy. Sauté for an additional 3-4 minutes.
Turn heat down to low. Add eggs. Gently stir in eggs to avoid over scrambling. Stir for 2-3 minutes, or until eggs are evenly cooked throughout.
Add in remaining sesame oil and infused garlic oil and stir fry until warmed and coated with sauce.
Add salt and pepper to taste.
Garnish with fresh chives.