Cauliflower rice has some health benefits over rice—high fiber, concentrated nutrients, and it’s low in calorie, low in carbs and is Paleo friendly. You could also sauté a cup or two of cooked diced chicken or peeled shrimp instead of the edamame. My thanks to R.D. Jessica Levinson for inspiring the addition of rice vinegar and sriracha to the sauce. “Dana and I couldn’t get over that we were eating cauliflower and not rice. It looked and tasted and felt exactly like rice. The flavors and the texture were spot on. The dish was satisfying, filling and tasty. Just right!” according to Scramble recipe tester Amy Stanley.
1lb. riced caulifloweror 1 head cauliflower grated/riced (see link below for guidance) (4 – 5 cups)
3Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)
1Tbsp. srirachaVietnamese hot sauce
1Tbsp. rice vinegar or rice wine vinegar
1tsp. sesame oil
1Tbsp. orange juice
1cupfrozen shelled edamame
Heat 1 Tbsp. of the canola oil over medium heat in a large nonstick skillet or wok. When it is hot, add the onions and carrots and sauté them for about 3 minutes until they are starting to get tender. Add the garlic and cook for 1 more minute, then transfer the vegetables to a bowl and set them aside.
Add the eggs to the pan and scramble them for about 2 minutes until they are well cooked, chopping them with a spatula into bite size pieces as they cook. Add them to the bowl with the vegetables.
Add the remaining canola oil to the pan, and when it is hot, add the cauliflower and toss it a bit. Cover it for 2 minutes to let it steam, then remove the cover and continue cooking it for 2 – 3 more minutes, tossing occasionally, until it is tender.
Meanwhile, in a large measuring cup or bowl, combine the soy sauce, sriracha, vinegar, sesame oil and juice to make the sauce.
Add the vegetables, eggs, sauce and edamame to the pan and toss everything together over the heat until the sauce is well distributed. Serve it immediately or refrigerate it for up to 3 days.
Slow Cooker Directions:
Spray the inside of your slow cooker with nonstick cooking spray or coat lightly with oil so the cauliflower will not stick. Whisk together all ingredients except the onions, carrots, cauliflower, and edamame in the slow cooker until well combined. Add the vegetables and mix well. Cook on low for 5 – 6 hours, or on high for 3 hours.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Dice the onion and carrot, peel the garlic, beat and refrigerate the eggs, rice the cauliflower if making your own (see our video for easy tips), make and refrigerate the sauce, steam the edamame, or fully prepare and refrigerate the dish.Scramble Flavor Booster: Sauté 1 – 3 tsp. of fresh minced ginger with the garlic. Serve it with fresh lime wedges and additional sriracha sauce.Tip: This is a recipe that you can get really creative with depending upon what you’re in the mood for. It would be tasty with add-ins like crushed peanuts or cashews or different vegetables like bell peppers, mushrooms or snow peas.Video:[recipe-video]or see Jessica make this on Facebook Live.Nutritional Information Per Serving (% based upon daily values)
Calories 302, Total Fat: 19g, 29%; Saturated Fat: 3g, 13.5%; Cholesterol: 140mg, 46.5%; Sodium: 654mg, 27%; Total Carbohydrate: 20g, 6.5%; Dietary Fiber: 7g, 26%; Sugar: 6g; Protein: 17gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!