Cook with Madison Chock and Evan Bates: Cauliflower Fried Rice
Olympians Madison Chock and Evan Bates took over the kitchen to show off their cooking skills on our Facebook! They cooked a delicious cauliflower fried rice from a recipe by a Chinese tennis player, brought to them by USOC dietitian Susie Parker-Simmons. Try it yourself with the recipe below.
CAULIFLOWER FRIED RICE
(China Recipe by Shuai Peng)
- ½ tbsp olive or sesame oil
- ½ cup onion, diced
- 4 garlic cloves or 1 tsp garlic minced
- 3 scallions, whites and greens separated
- 3 cups of grated or finally chopped raw cauliflower
- ½ cup of snow or snap peas
- ½ cup of carrot thinly sliced
- ¼ cup of broccoli
- ½ cup of bean sprouts
- 1 cup of cabbage chopped
- ½ cup of water chestnuts
- 2 eggs or 4 egg whites scrambled
- 3 Tbsp of low sodium soy sauce
- 2 cups of tofu, or skinless chicken breasts cubed
- Extra oil, soy sauce and garlic for marinade.
- In a bowl, marinate the protein in some soy sauce, garlic and oil
- In a large saucepan/wok, saute the garlic, white portion of scallions and onions in oil on medium heat until the onions are soft and transparent (about 3 mins).
- Add carrots, broccoli, cabbage and then when carrots begin to soften add peas, bean sprouts and water chestnuts.
- Stir in scrambled eggs, cauliflower and soy sauce. Cook stirring frequently for 5-7 more minutes.
- Cook the chicken in a small frying pan in a little extra oil. If using tofu you can miss this step.
- Mix in the prepared protein of choice. Combined thoroughly.
- Serve and garnish with the green portion of the scallions.
Nutrition Facts: (serves 4)
Calories = 232
Protein = 33g
Fats = 12g
Carbohydrates = 12g
Sodium = 547mg