Low Carb, Low Sugar "Fried Rice"
Prep time
Cook time
Total time
Serves: 3 servings
Ingredients
- 1 tablespoon cooking oil (see note below)
- 2 cloves garlic, minced
- seasoned cauliflower florets (see recipe below)
- ¼ cup julienne carrots (see note below)
- ¼ cup julienne broccoli stems
- ¼ cup julienne purple cabbage
- ½ cup cooked pearl barley (see note below)
- 3-5 Thai basil leaves for garnish, optional
Seasoned Cauliflower
- 4-5 cups vegetable stock
- ½ cup white wine
- 4 garlic cloves, peeled and smashed
- 1 tablespoon lemon juice
- 4 dried bay leaves
- salt to taste
- 1 head cauliflower, leaves and stem trimmed, cut to florets
Instructions
Preparing and Cooking the Cauliflower
- Combine all ingredients except cauliflower in medium size pot. Season to taste. Heat over medium heat and bring to a boil.
- Add cauliflower florets and reduce to a simmer. Cook for 15 minutes or until slightly tender (see note below).
- Turn off heat and remove cauliflower from broth and place onto a plate lined with paper towel.
- Dry top part of cauliflower by blotting with paper towel.
- Heat medium size pan over medium heat and pour oil.
- Once oil is hot, add cauliflower and fry both sides until golden brown. Set aside.
Cooking the "Fried Rice"
- Using the same pan, heat over medium heat. Pour more oil if desired.
- Saute garlic until fragrant.
- Add carrots, broccoli stems, and cabbage. Cook until vegetables are tender.
- Add cauliflower and pearl barley. Season with sea salt.
- Mix well and adjust seasoning to taste.
- Turn off heat and serve hot.
Notes
*For no-oil cooking, use vegetable broth instead of oil to saute the garlic.
*To cook the pearl barley, combine ½ cup pearl barley and 1½ cup water. Put to a boil over hight heat then cover to simmer for 30-40 minutes until soft and chewy. Tip: To cut down cooking time, soak pearl barley overnight in water.
*For no-carb cooking, use cooked quinoa instead of pearl barley.
*A package of ready-made coleslaw mix (julienne carrots, broccoli stems, cabbage) at the supermarket will dramatically cut down the prep time.
*When cooking the cauliflower, run a knife in the middle to see if it's tender enough. If it is, you're done. You don't want your cauliflower to be too firm or too mushy.
*To cook the pearl barley, combine ½ cup pearl barley and 1½ cup water. Put to a boil over hight heat then cover to simmer for 30-40 minutes until soft and chewy. Tip: To cut down cooking time, soak pearl barley overnight in water.
*For no-carb cooking, use cooked quinoa instead of pearl barley.
*A package of ready-made coleslaw mix (julienne carrots, broccoli stems, cabbage) at the supermarket will dramatically cut down the prep time.
*When cooking the cauliflower, run a knife in the middle to see if it's tender enough. If it is, you're done. You don't want your cauliflower to be too firm or too mushy.
Recipe by ASTIG Vegan at https://www.astigvegan.com/low-carb-low-sugar-fried-rice/