Admittedly, prior to having Zelda I never paid too much attention to what I was eating. With my busy work schedule, food on the fly is pretty much the norm. However, I’ve really been working to change this habit (but I still love Taco Bell!). Last week, I did a post about what egg labels mean and it was an eye-opening experience. I had no idea there were so many options and what those options meant for the way the chickens and hens were raised and how it effects the nutrients we put into our bodies. Not all eggs are created equal.
Zelda and I have a Chinese restaurant we like to frequent on the weekends. Almost every Friday Zelda exclaims, “Ma! I want rice!”, so I decided to try and make our own cauliflower fried rice spin at home. Zelda typically likes vegetables and honestly, this cauliflower looks so much like rice it is hard to tell the difference. There is a slight taste variation but overall it is very similar. I recommend pre-chopping the veggies so all you need to do is throw everything in the pan. Cutting up the vegetables is the most time-consuming part.
Creating this cloud shaped egg looks way more challenging than it is. Simply set the cookie cutter in the pan, crack the egg and allow it to cook. This is a no fuss way to kick dinner up a notch! It works wonders at breakfast time too. What is your go-to kitchen hack? Tell me the comments below.
Photo Credit & Food Styling: Leah Nolan
- 1 Head Cauliflower
- 3 Tablespoon + 1 Teaspoon Olive Oil
- ¼ Cup Scallions, Chopped
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Grated Ginger
- 2 Carrots, Peeled & Diced
- 2 Celery Stalks, Diced
- 1 Red Bell Pepper, Diced
- 1 Cup Frozen Peas
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Soy Sauce
- 4 Eggs
- Salt & Pepper
- ¼ Cup Cilantro, Chopped
- Remove the cauliflower leaves and roughly chop. Place the cauliflower into a food processor and pulse until the cauliflower looks like rice. Set aside.
- Heat 2 tablespoons olive oil over medium heat and add the scallions, garlic and ginger. Allow to cook for two to three minutes and then add 1 tablespoon olive oil, carrots, celery and red pepper. Cook for 10-12 minutes and then add the frozen peas and cauliflower; cook for 5 minutes.
- While the mixture is cooking, place 1 teaspoon olive oil in a small pan over medium heat. Place a steel cloud shaped cookie cutter into the pan and crack and egg inside of the cookie cutter. Cook until the egg whites are no longer watery – it should be served sunny side up.
- Mix the rice mixture, rice vinegar and soy sauce in a large bowl; toss to combine.
- Place the rice in a bowl and top with the cloud shaped sunny side up egg. Sprinkle with salt and pepper and garnish with cilantro.
- Eat with your babes at home!