Recipe: Fried Rice with Cauliflower and Egg (serves 1)

FRIED RICE WITH CAULIFLOWER AND EGG

"This preparation uses half the amount of rice typically called for in fried-rice recipes. The cauliflower and red bell pepper may be replaced by mushrooms, broccoli, summer squash or zucchini, but in that case the stir-fry time might need to be adjusted."

This stir-fry is best accomplished in a wok, but you can also do it in a large nonstick saute pan; it will take a little longer and won't go as smoothly."

1 tablespoon vegetable or peanut oil
1 medium clove garlic, cut into thin slices
1 1-inch piece ginger root, peeled and coarsely chopped
2 scallions, white and light-green parts, cut crosswise into 1/2-inch slices
1 cup cold, cooked brown or white rice
1 cup cauliflower florets, cut into small pieces
1/2 medium red bell pepper, stemmed and seeded, then cut into
1/2-inch dice (about 1/2 cup)
1 large egg
1 teaspoon low-sodium soy sauce
Freshly ground black pepper

Heat a 14-inch, flat-bottomed wok over high heat for several minutes, until a bead of water dropped in vaporizes within a couple of seconds. Swirl in the oil to coat the sides and bottom, then add the garlic, ginger and scallions, and use a heat-proof spatula to stir-fry for about 20 seconds.

Add the rice, breaking it up with your fingers as you toss it into the wok. Use the spatula to keep the rice moving for 2 to 3 minutes, scooping and tossing and pressing the rice against the bottom and sides of the wok to sear it.

Add the cauliflower and red bell pepper; stir-fry for 2 to 3 minutes or until they slightly soften.

Make a well in the mixture to expose the bottom of the wok. Break the egg into a small bowl, then pour into the center of the wok; immediately break it up with the spatula, then stir-fry to incorporate it throughout the rice and vegetables. Cook for about a minute or until the egg is almost cooked through (but still a little wet).

Add the soy sauce and pepper to taste; stir-fry for 30 seconds or so. Serve immediately.

Makes 1 serving
From: The Washington Post, July 23, 2008
Source: Food editor Joe Yonan; loosely based on a recipe in The Breath of a Wok by Grace Young and Alan Richardson