RED AND BROWN FRIED CAULIFLOWER RICE
Perfect fried rice – àla Sharon! Most cooks put chopped up animals into their fried rice. The red rice is the plant meat here. Works wonders! The cauliflower is the shrimp and lobster combined. So you get the Imperial version! Nothing but the best for all my food-loving people!
Makes cups 7-1/4 cups
2 c. cooked red rice – you’ll have rice left over with which to form other dishes
RED:
3 c. water
2 t. salt
2 c. rinsed red rice
Bring to boil in saucepan. Cover tightly, reduce heat to low and cook 30 minutes. Remove from heat and fluff. If desired, chill, covered, in refrigerator till ready to use.
2 c. cooked brown rice – you’ll have rice leftover with which to form other dishes
BROWN:
3 c. water
2 t. salt
2 c. rice.
Bring water, salt and rice to boil in saucepan. Cover tightly, reduce heat to low and cook 40 minutes, stirring midway through and returning cover to complete 20 minutes longer. Remove from heat and fluff. If desired, chill, covered, in refrigerator till ready to use.
Prepare veggies:
1 c. sliced celery, cut on the diagonal
1 sm. yellow onion peeled and diced, 3/8 inch squares
1/2 t. salt
3-5 peeled garlic cloves, chopped finely
1 thumb-size piece of fresh ginger, peeled and cut like the carrot into tiny matchstick sizes
1 med. carrot, peeled and cut into matchstick sizes – cut carrot crosswise int 1-1/2 inch segments, then cut from ends to ends into thin planks, stack, then cut into thin sticks
3/4 c. sliced scallion, green and white part – be sure to wash them well, inside and out
3 c. fresh tiny cauliflower buds
2 c. froz. peas, thawed in hot water on stove, then immediately drained
1/2 c. fresh cilantro leaves
3 T. extra virgin olive oil
2 T. liquid smoke
2 T. soy sauce
1 t. smoked paprika
1 t. garlic powder
1-2 T. light-colored, mild sesame oil – I used Roland brand
salt and black pepper to taste
Heat extra-large skillet over medium-high heat till very hot.
Add 3 T. oil and coat the pan.
Add celery, onion and salt. Stir to coat with oil.
Add garlic and ginger. Stir to coat. Cook about 1 minute, stirring constantly.
Add cauliflower pieces . Stir to coat. Stir-fry till rough edges disappear – about 3 minutes.
Add carrot. Stir, cook 1 minute, stirring often, not continuously.
Add 2 c. cooked red rice and 2 c. cooked brown rice. Stir with pancake turner or large spoon up from bottom and over the top continuously till all grains are evenly dispersed throughout veggies.
Lower heat to medium. Smooth rice out in the pan, then let set for 5 minutes without stirring. This allows for charring while the rice stands still.
Now, flip it over and loosen it up.
Add liquid smoke, soy sauce, smoked paprika and garlic powder. Stir to evenly disperse.
Add drained cooked peas and cilantro last. Stir into rice, scraping char up from bottom of skillet.
Drizzle with sesame seed oil, salt and pepper to taste, stir well.
Plate and serve.
Notes: It’s best to prepare all ingredients before stir-frying the rice. It’s easier, less chaotic and produces a better product.
Adding the garlic and ginger after the celery and onion, helps to prevent immediate scorching of the garlic and ginger, when cooking at high temperatures. Continuously moving the veggies around the pan also helps.
This rice dish reheats well the next day. Just oil the skillet a little and if desired add a few drops of water. Stir-fry as you did before. Plate and serve again. It still tastes great.
CHEF DAVIES-TIGHT™ 