As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
This Recipe Is Gluten-Free and Soy-Free
Like many people, I like fried rice. Some people, however, cannot enjoy this dish for one reason or another. Perhaps they are allergic to soy sauce or sensitive to gluten. Or perhaps they need to reduce their carbohydrate intake. That's when I decided to experiment and try something new.
A few years ago, I attempted to find suitable substitutes for the rice and the soy sauce. I found recipes online where they use chopped cauliflower instead of rice. But finding a replacement for soy sauce was a challenge, since it adds color and flavor to the dish. Without soy sauce, fried rice looks and tastes very bland.
At some point, I thought about the idea of using Chinese Five Spice, which is a spice blend that is primarily used to season meats in Asian cooking. I decided to give it a try, and after several attempts, I was able to make it work. One failed attempt resulted in soggy cauliflower, and another failure resulted in a bitter flavor. The third time, however, was the charm. The final dish looked and tasted like fried rice!
Feel free to continue to experiment and modify the dish to suit your own taste, preferences, or dietary restrictions. Let me know how your experiments work out in the comments section below.
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Serves 3–4 people
- 12 ounces chopped cauliflower (you can use store-bought for convenience)
- 3 eggs, beaten
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2 cup frozen peas and carrots
- 3 teaspoons kosher salt
- 1 teaspoon Chinese Five Spice
- 1/4 cup sliced green onions, for garnish
- Heat 1/2 tablespoon of oil in a non-stick wok on medium heat.
- Season the beaten eggs with a pinch of salt. Add the egg mixture to the wok.
- Scramble-cook the eggs. When cooked, transfer the eggs to a separate plate.
- Add the remaining oil to the wok and saute the garlic and onions.
- Add the frozen peas and carrots. Saute for 4 minutes.
- Add the cauliflower to the wok and season with the remaining salt.
- Saute for another 4 minutes, stirring often.
- Add the Chinese Five Spice and mix. Saute for 1 more minute. (Avoid cooking for longer in order to avoid burning the Chinese Five Spice.)
- Return the cooked eggs to the wok and stir.
- Remove from heat and serve on a platter. Garnish with green onions if desired.
Edwin Alcantara (author) from California on September 10, 2019:
Thanks. I hope you like it. My mom's finicky but when I let her try it, she liked it
Linda Crampton from British Columbia, Canada on September 10, 2019:
This sounds like a very flavourful dish. I've read about people using chopped cauliflower instead of rice before, but I've never tried it myself. I'm tempted to now because your recipe sounds so tasty.