Description
A healthy and flavorful twist on fried rice, made with cauliflower, vegetables, and spices, shaped into bite-sized portions and baked until crispy.
Ingredients
- 1 medium head cauliflower, grated
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs, beaten
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp ginger, grated
- Salt and pepper to taste
- 1 tbsp olive oil for baking
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a pan, sauté garlic and ginger in sesame oil for 1 minute.
- Add mixed vegetables and cook for 3-4 minutes.
- Stir in grated cauliflower and cook for another 5 minutes.
- Pour beaten eggs into the pan and stir until fully cooked.
- Add soy sauce, salt, and pepper. Mix well.
- Let the mixture cool slightly, then shape into small bite-sized portions.
- Place on the baking sheet, brush with olive oil, and bake for 20-25 minutes until golden and crispy.
Notes
- Use a food processor to grate the cauliflower quickly.
- For extra crispiness, broil for the last 2 minutes.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-inspired