Before we dig in, I'm realizing I should stop for a second and give a little bit of background as to how this (and many of our future meals) are born. To give some probably uber confusing context ( bear with me):
As I briefly mentioned, my husband recently graduated from
the hell that was medical school and is newly into his residency. To add an extra layer of fun: his first year is in another city that's about 1 1/2 hours away. It's only temporary, as the next three years he'll be back and life can hopefully resume as normal (still with me here?). For numerous reasons (my job/finding renters for our condo/moving everything twice in one year), I'm staying put and joining him on the weekends. For the next year, he lives in an apartment with the TINIEST kitchen known to mankind. Seriously folks: this kitchen makes our one bedroom condo feel like a mansion. Whenever I'm up here with him, easy and efficient is the key to my sanity. Anything with elaborate preparation? Out. Anything requiring extensive chopping? Out. Anything that required multiple methods of cooking? DEFINITELY OUT.
Ok, now that we've gotten all of that out of the way, let's talk about food (am I the only one that thinks about food 95% of the time???). Specifically, let's talk about this dinner. I love cauliflower. I adore cauliflower. Is there nothing cauliflower can't do? It's been raining off and on all day and comfort food was calling my name. I've never been a huge fan of buying prepped vegetables, but my lack of counter space has made me a believer. Take TJ's frozen riced cauliflower, a few veggies, add in some eggs and voila(!)- dinner is served. This recipe is super adaptable- if you have veggies you need to use up, throw them in! I think some fresh ginger would be good as well. Add a fried egg on top (because let's face it: fried eggs make everything better) and you've officially put this over the top.
Ingredients (serves 2-3):
2 packages frozen riced cauliflower or about 4 cups fresh (I used Trader Joes)
2 tablespoons vegetable or canola oil
1/2 small onion, finely chopped
2 medium carrot, peeled and cut into small dice
4 scallions, thinly sliced (reserve one for garnish)
3 medium cloves garlic, minced
3 1/2 teaspoon soy sauce or Tamari (a few dashes of fish sauce would also be amazing)
1 teaspoon toasted sesame oil
2 large egg
2 cups frozen peas
1 cup spinach
Heat 1/2 tablespoon vegetable oil in a large skillet (or wok if you have one- I don't) over high heat. Add onion and saute until transulenct (about 5 minutes). Stir in garlic. Add half of cauliflower and cook, stirring and tossing, until the water has evaporated and the cauliflower is warmed through. Keep cooking until it starts to lightly brown, about 7 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining cauliflower.
Return all the cauliflower 'rice' to the skillet and press it up the sides, leaving a space in the middle. Add remaining oil to the space. Add carrots, peas, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Add spinach. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and pepper.
Break egg into the oil and season with a little salt. Use a wooden spoon or spatula to scramble the egg, breaking it up into small bits and coating the rice and veggies. Add more soy sauce if necessary. Top with remaining scallions and/or fried egg. Dig in and enjoy the rain!
Look at all those veggies!
Have a great week!