I'm back! My daughter is four months old and we are settled in the new house, so things have calmed down enough for me to update again (sort of). This recipe is one I got from The Londoner and modified a bit. Her blog is my favorite - even if you include mine.
Now I know that rice is our friend. It's good for my IBS and my Celiac. But sometimes I want to down a huge bowl of food without worrying about eating enough carbs to put the baby weight right back on my belly. Enter "mock fried rice."
The trick here is to substitute finely grated cauliflower with the water pressed out of it for the rice. So essentially, you're just eating a big bowl of veggies (and meat or egg if you want). So you can pig out and still put a check in the healthy column. Use whatever fixins you want, but here's what I did. As always, measurements are a guess:
1 head cauliflower finely grated and pressed
2 green onions, chopped
7 mushrooms, sliced
1 can water chestnuts, chopped
1 can bean sprouts
1 small head of napa cabbage, finely chopped
3-4 slices of ham, chopped (or pre-chopped ham)
2 eggs, or 1/2 cup egg whites
Sauce:
1/4 c soy sauce
1Tbsp rice vinegar
2Tbsp chicken, beef or veggie broth
2tsp cornstarch
Ginger and garlic powder to taste
Heat cauliflower in oiled pan for about five minutes, then add veggies and ham and let steam. Make a small well in the middle, and pour in egg to cook. Chop egg and stir into cauliflower mixture. Combine all sauce ingredients in a small bowl or measuring cup (make sure to really mix in the cornstarch!) and pour into pan. Let it simmer for a few minutes, and enjoy!
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