It’s been awhile since I’ve shared a recipe post, but it’s for a very good reason! Our kitchen went through a major renovation in the past month and we’re finally coming out of it on the other side. Our old cupboards were removed and taken away by Habitat For Humanity. Our donation of the cupboards not only got us the removal taken care of, it also got us a tax receipt. That’s a win for cupboards I didn’t want to deal with trying to sell and taking up room in my garage.
Our new cupboards and countertops are beautiful and angels sing whenever I want into the kitchen. Working from home means it’s essentially my office these days, and it’s a lovely place to be! Look for more new recipes on the blog soon.
New items added to my plate this past year include zoodles (zuchinni noodles) and spaghetti squash noodles. I substitute both in all my noodle dishes now.
I’ve heard a ton of great things about cauliflower rice but living in Saskatchewan, Canada means that the majority of the time I’m paying $5.00 for a head of cauliflower, and then having to chop it up. I love cauliflower and bake it often as a snack or side so I knew ricing it would be great but just didn’t have the time.
And then – at Costco this week – I found California Snow Cauliflower Rice and it was $3.99 per bag! And so, I bought 2 bags and triumphantly left the store ready to create cauliflower nirvana.
Except, the only thing I’ve made so far is cauliflower rice stir fry, because it’s so easy and delicious, I haven’t had the need to try anything else. Like most foods I find, I’ll eat it constantly for awhile until I’m sick of it and move on to something else. So, hit me up with any of your favorite cauliflower rice recipes now while I’m stuffing it in my face!
Here’s my very basic recipe for Cauliflower Rice Stir Fry!
First, obviously, you need your cauliflower rice. Whether you rice it yourself in a blender or buy it is up to you, but I like easy so I buy mine. Then, add whatever veggies you typically like in a stir-fry. Today I used carrots, peas, orange and red peppers and mushrooms. I also add an egg, or two, for protein.
An oil base is used for my stir-fry. Sesame oil is best because it gives the most flavor but a vegetable oil works too. While this dish is ridiculously low calorie, I don’t mind adding an oil for some fat (I’m learning that good fats are a good thing).
- Heat oil in frying pan.
- Add vegetables and stir fry for about 2-3 minutes until they start change colour.
- Add cauliflower rice and a tablespoon or so of soya sauce and stir fry for another 4-5 minutes.
- Add in one scrambled egg, two if you’d like, and stir fry until cooked.
- Remove from heat and serve – yup it’s that easy!