Anyone who knows me also knows good and well that while I definitely love food (duh, this blog), I’m way more about eating it than I am about cooking it. (Growing up I always just assumed that by the time I was as old as I am now, I would be so filthy loaded that I would have a personal chef to cook all my meals and therefore, would never have to actually learn how to cook. Needless to say, things did not pan out the way I’d hoped as a child.)
However, every once in a while, the spirit moves me, and I decide to put what few kitchen skills I have to use. Tonight, for example, was one of those times. Following a recipe from one of my favorite blogs, The Londoner (about a London girl who has my dream life), I made a guilt free egg fried “rice.”
And whaddaya know, it came out pretty damn good! Tasty and healthy? A double win! So here’s how things went down:
First, I gathered my ingredient and styled them for your viewing pleasure: coconut oil, sesame oil, cauliflower, garlic, scallions, peppers, eggs, cilantro, peanuts and soy sauce (not pictured above.)
The magic trick to making this dish healthy is that instead of rice, you use cauliflower. Now, on The Londoner she just popped all of her cauliflower into a food processor to break down into crumbly bits, but I don’t have one of those so I took a cheese grater to my cauliflower and grated it all down to teeny tiny bits manually. This, first of all, takes way longer, and second, is a hell of an arm workout. You laugh, but I’m sore.
In a pan (which should’ve been a wok, but again, didn’t have one of those), I poured the coconut and sesame oils along with some garlic. Everything kinda fizzed up into a beigey foam and the smell filled my kitchen (whole apartment really) with awesomeness. At this point, The Londoner added shrimp, but I wasn’t feeling them so I proceeded without.
Once that got going, I dumped all of the grated cauliflower inside, stirred it around, then added the chopped scallions and fresh peppers. A little pour of soy sauce (low sodium of course, cause why not cut calories when it tastes the same?) turned everything a nice golden brown.
Then, I made a little hole in the middle of the cauliflower mix and cracked an egg right into it, letting it simmer and cook up for a bit, before scrambling it all in with everything else. I did that again with a second egg, let everything cook and get nice and toasty, and then finally turned off the stove.
I sprinkled some crushed peanuts on top, garnished with fresh cilantro and added a couple squirts of Sriracha sauce, and BAM! A delicious meal I hoovered down with not the tiniest bit of guilt. Now, that’s the kinda cooking I can get into!