Fried Rice With Cauliflower and Egg 1.000

James M. Thresher for The Washington Post

Cooking for One Jul 23, 2008

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.

Servings: 1
  • 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.

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Recipe Source

From Food editor Joe Yonan; loosely based on a recipe in "The Breath of a Wok," by Grace Young (Simon & Schuster, 2004).

Tested by Joe Yonan.

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