CHINESE FRIED "RICE"

Ingredients

• 10 ounces fresh cauliflower, 1/2 medium head

• Cooking oil

• 3 green onions, sliced

• 1 clove garlic, minced

• Dash ginger, optional

• 3 tablespoons soy sauce

• Few drops sesame oil, to taste

• 1-2 cups pork, chicken, beef, ham or shrimp, diced

• 3 eggs, beaten

Directions

1. Grate the cauliflower using either the largest holes on a hand grater or with the grating blade in food processor. The results should almost resemble the size of cooked white rice. Weigh out 10 ounces of the grated cauliflower (I had 4 good-size florets left for another use). Heat enough oil to cover the bottom of a wok or very large skillet on medium-high. Quickly stir-fry the white of the onions and the garlic. Watch closely so as not to burn. Add the cauliflower; fry about 4-5 minutes, stirring constantly until it begins to color a bit. Don't over cook or it might get mushy. Stir in the ginger, soy sauce, sesame oil and the meat. Stir-fry until somewhat browned. Push the "rice" to one side of the wok. Pour the eggs into the other side; scramble and cook until still moist. Mix the eggs into the "rice"; mix well and break up any large chunks of egg. This stores and re-heats well.