GOLDEN VALLEY, Minn. — Kowalski’s Culinary Director Rachael Perron is back in studio with another weeknight meal solution, this time a gluten-free, vegetarian takeout fave that’s resolution-friendly when you make it yourself with riced vegetables.
CAULIFLOWER FRIED RICE
3 tbsp. peanut oil, divided
2 large eggs, lightly beaten with a pinch of kosher salt
5 oz. Kowalski’s Sliced Shiitake Mushrooms
½ cup matchstick-cut carrots
¼ tsp. kosher salt
4 green onions (white and green parts), thinly sliced, plus more for garnish
1 clove garlic, finely minced
½ tsp. chili-garlic paste
¼ tsp. ground ginger
1 tsp. sesame oil
12 oz. riced cauliflower, squash or broccoli, or combination (from the Prepared Produce Section)
2 tbsp. tamari, plus more for passing at the table
½ cup frozen peas, thawed
- freshly ground Kowalski’s Black Peppercorns, to taste
In an extra-large nonstick skillet over medium-high heat, heat 1 tbsp. peanut oil until shimmering but not smoking. Add eggs; when the edges begin to bubble, push the eggs to the center of the pan. Cook and stir until nearly cooked, breaking eggs into small clumps as they cook. Remove eggs from pan and set aside. Return pan to heat and heat remaining peanut oil; add mushrooms, carrots and salt. Cook and stir until mushrooms are well browned (about 5 min.). Add onions, garlic, chili-garlic paste and ginger; cook and stir until fragrant (about 1 min.). Add sesame oil and rice; stir-fry until rice is hot and starting to get crispy on the edges (2-3 min.). Stir in soy sauce. Add peas and scrambled egg; cook and stir until everything is hot (about 2 min.). Serve immediately with soy sauce and pepper to taste; garnish with green onions.
Serves 4.