Today I walked-jogged 18 laps around the jogging track; that’s 6k! So, not wanting to spoil the good feeling, I made a healthy fried rice for dinner. I used grated cauliflower instead of rice for a low carb option. Since I married an unreformed meat lover, I put slivers of Chinese sausage in it, but they can easily be left out to make this a vegetarian dish. The seasoned mushrooms are meaty and so full of flavor they really make this dish satisfying, I think.
Fried Cauliflower Rice with Chinese Sausage and Seasoned Shiitake Mushrooms
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 2 as a main dish, 4 as a side dish
1 small head cauliflower, florets only, discard stem (yield: 2 1/2 cups grated)
8 large fresh shiitake mushrooms, stemmed and cut into slices
1/2 tablespoon soy sauce
1/2 tablespoon dark thick soy sauce
1/2 tablespoon sugar
1 large Chinese sausage or 2 small, cut into 2” sticks
1/2 onion, sliced
4 large cloves garlic, minced or put through a garlic press
2 tablespoons oil
Cut all the florets into even pieces and put them in the workbowl of the food processor. Pulse 6-7 times until the cauliflower is the texture of couscous. Set aside.
Heat 1 tablespoon oil in a large skillet. When it is hot, add the sliced mushrooms, soy sauces, and sugar. Cook until the sauces are absorbed. Remove to a bowl and set aside. Clean out the skillet.
Heat another tablespoon oil in the skillet. Cook the Chinese sausage until crisp. Drain on paper towels and set aside.
To the oil remaining in the skillet, add the onion and cook until it is wilted, then add the garlic. Cook until just fragrant, 30 seconds. Add the cauliflower rice. Cook until it softens and turns brown, about 5-6 minutes. Add the reserved mushrooms and the Chinese sausage. Mix well.