Sesame Cauliflower Rice

Does anyone else organize their grocery haul as they load it onto the conveyor belt at checkout? Veggies – pantry – dairy – meat – other. Every time. Without fail. This subconscious routine has made grocery checkout a far more enjoyable process and it also helps with putting everything away once home. Check out all of the green food I bought this week! This was not on purpose, just what grabbed my eye as I wandered listless throughout the store.

Anyways, back to this dish. I had hoped to do more meal prepping this Sunday after launching my Lunchbox section last week. But, some research made it sound as though that cauliflower rice doesn’t actually last in the fridge all week. So I decided just to make this for dinner and make my typical salad for lunch (mixed greens, hard boiled eggs, feta, pickled radishes, sunflower seeds, red onion, and farro). One important note I did find is that if you do want to make cauliflower rice for meal prep it is better to use fresh cauliflower rice over frozen. (Noted for the future).

To make this dish I mostly followed this 15 minute cauliflower fried rice recipe from Pinch of Yum. Her recipes are stunning and so easy to follow and I always find that I am left with a tasty meal.

To start I shredded a whole head of cauliflower in the food processor removing the large pieces as I poured each batch into a large bowl. Then, I chopped some veggies and sauteed the rice in a skillet with sesame oil, gochujang, and soy sauce.

We’ve to eat more fish and so we served the rice with some sauteed cod that we also cooked in sesame oil and topped with paprika, salt and pepper. Snap peas and bean sprouts went into the pan next with even more sesame oil which came together as a well rounded healthy meal. Meals like this are perfect for eating outside as we transition from summer into fall.

Adding this to Fiesta Friday hosted this week by Jhuls @ The Not So Creative Cook and Jen @ Apply To Face Blog.. Have a good weekend everyone.

Sesame Cauliflower Rice

Servings: 4
Time: 10 prep + 10 cook = 20 mins
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This fresh cauliflower rice is filled with veggies and a rich soy sesame flavor permeates each bite!

Ingredients

4 cups of fresh riced cauliflower (from the head of 1 small/medium cauliflower)
1 carrot
1 rib of celery
2 garlic cloves – minced
2 eggs – beaten
3 Tablespoons sesame oil
3 green onions
4 Tablespoons low sodium soy sauce
1 Tablespoon gochujang (optional)
2 Tablespoons Sesame seeds
Crushed red pepper
Salt and pepper

Steps & Notes

Remove the stem of the cauliflower then cut into medium sized pieces.
Place into a large food processor in batches and pulse several times until the cauliflower turns into a rice-like consistency. Then pour into a bowl.
- You may need to pull out some larger pieces if they don’t fully rice.
In a large pan heat 1.5 Tablespoons of sesame oil. Then, add the carrots and garlic and cook for about 4 minutes until they begin to soften.
Next, add the cauliflower rice and then drizzle with the remaining sesame oil. Mix well and cook for another 2-3 minutes until fully coated and warm.
1. If you are adding the gochujang now is the time to add this as well.
Using a spatula push the rice aside and make a well in the middle of the pan. Add the eggs and cook at medium heat, stirring occasionally.
Remove from the heat and add the soy sauce and green onions.
Serve topped with sesame seeds.

8 comments

woodboneandstone · September 21, 2018 - 10:07 am · Reply→

I absolutely organize my purchases on the checkout conveyor. Heavy items first, cold items all together, tender items that might crush or bruise last and cilantro at the very last. I even memorized the UPC code for cilantro so I can blurt it out if the clerk starts pawing at it trying to read the number on the twist tie. My efforts are sometimes for naught though. Cilantro frequently ends up in the same bag as the cantaloupe. Even if the cilantro is placed on top it will be on the bottom by the time it gets home. Checkout clerks have their own idea how to sequence my items and will reach over ones at the front for something further back on the conveyor. It is often necessary to re-sort my purchases as I load them into the car.

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1. PantryPortfolio · September 25, 2018 - 11:19 am · Reply→
  
  I love that you memorized the code! Great strategy for items that should be handled gently. I also sometimes have to re sort, but I think it’s all worth it! Some stores near us are offering boxes rather than bags and I find those are often packed very well. Thanks for sharing your process!
  
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  1. woodboneandstone · September 25, 2018 - 3:12 pm ·
    
    I misspoke when I said it was the UPC (universal product code) that I memorized. Rather, it was the PLU (Price Look Up) code, PLU#4889, for cilantro. The same number is used all across the country and possibly Canada and Mexico.
    
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helenfern · September 21, 2018 - 10:28 am · Reply→

Hi there – visiting from the Fiesta Friday party. This sounds so delicious! I host a recipe party on Sundays. Would love to have you join. Hope your weekend is fantastic.

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Laura · September 23, 2018 - 12:38 am · Reply→

Wow – I don’t even come close to organising my purchases at the checkout – everything just gets thrown on….now I’m inspired to shape up a little, at least then the assistant would help to pack my bags in some kind of order!

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1. PantryPortfolio · September 23, 2018 - 9:15 pm · Reply→
  
  😄 let me know if you try it!
  
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Jhuls · September 23, 2018 - 4:03 am · Reply→

I do sometimes organize, but if I am too lazy to donit, then I just separate the non-food items like soaps, shampoo, etc. This cauliflower rice sounds fantastic. I haven’t had one in a while. Thanks for sharing and happy Fiesta Friday!

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1. PantryPortfolio · September 23, 2018 - 9:14 pm · Reply→
  
  Thanks for the note! I love how versatile cauliflower rice is! Thanks for hosting
  
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