Romanesco Fried Rice
 

Romanesco Fried Rice

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Instead of cauliflower, we used romanesco to make "romanesco rice" in this fried rice dish.

SERVING SIZE

serves 4-6

INGREDIENTS

2 heads romanesco, cut into florets (1 is for rice and the other 1 is for florets)

2 tablespoons canola oil or olive oil, divided

1 package firm tofu, cut into ½-inch cubes firm tofu, cut into ½-inch cubes

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 tablespoons shallot, finely minced (from 1 medium shallot)

2 garlic cloves, minced

1 teaspoon ginger, peeled and finely grated

2 cups snap peas

¼ head red cabbage, coarsely chopped

3 carrots, grated

2-3 green onions, finely sliced, plus more for garnish

2 eggs, lightly beaten

2 tablespoons soy sauce

2 tablespoon rice wine vinegar

1 tablespoon toasted sesame oil

2 teaspoons sesame seeds

 

INSTRUCTIONS

Place one head of the romanesco florets in a food processor, in batches. Pulse until the romanesco resembles granules of rice. Set aside.

Heat 1 tablespoon canola or olive oil in a large skillet or wok over medium-high heat. Add the tofu to the pan and season with salt and pepper. Cook until slightly browned on one side, about 3 - 4 minutes. Turn over and cook until browned on the other side, about 3 minutes. Remove the tofu and set aside.

Reduce the heat to medium and add 1 tablespoon oil. Add shallots, garlic, ginger, snap peas, purple cabbage, carrots and remaining romanesco florets. Cook until slightly tender, about 3-4 minutes. Add green onions and cook another minute.

Make an open spot in the center of the pan and add the eggs, stirring occasionally to lightly scramble. Before the egg is completely set, stir in the romanesco rice and tofu. Drizzle with soy sauce, rice wine vinegar and sesame oil. Cook until thoroughly heated, about 1 minute.

Place on serving dishes and sprinkle over sesame seeds and chopped scallions.

Serve hot.

  PRINT VERSION

vegetable plate

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