Arroz Frito con Coliflo

Arroz Frito con Coliflo


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  • 1 head cauliflower (1 1/4 pounds), cored, damaged into items (about 5 1/2 cups)
  • 2 tablespoons plus 2 teaspoons safflower oil
  • 3 substantial eggs
  • Unpleasant salt and freshly ground pepper
  • 3 carrots, peeled and diced (1 cup)
  • 1 yellow onion, chopped (1 cup)
  • 3 cloves garlic, minced (1 tablespoon)
  • 1 tablespoon minced ginger (from a 1-trot share)
  • 1 tablespoon sambal oelek
  • 1 cup frozen peas, thawed
  • 1/4 cup low-sodium soy sauce


  1. 1. Pulse cauliflower florets in 2 batches a food processor unless finely chopped, nonetheless now not pureed, about 6 rapidly pulses (4 cups chopped cauliflower).
  2. 2. Heat a substantial cast-iron pan or wok over excessive unless very warm, about 2 minutes (a sprinkle of water can have to evaporate at once). Add 2 teaspoons oil and swirl to coat. Beat collectively eggs, 2 teaspoons water, and 1/8 teaspoon salt. Add egg combination to pan and cook, pushing eggs in direction of center of pan to operate substantial, subtle curds, about 30 seconds. Switch to a plate.
  3. 3. Add 2 tablespoons oil, carrots, and onion to pan; cook 2 to three minutes unless softened and starting up to brown. Add garlic, ginger, and sambal oelek; cook stirring unless fragrant, 1 minute. Add cauliflower; cook stirring infrequently and scraping the bottom of the pan, unless lawful barely subtle, 2 minutes. Preserve away from pan to a substantial bowl; add motivate eggs. Trail in peas and soy sauce. Season with salt and pepper.

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