This recipe is a winner!! This is such a good recipe…very tasty! Definitely a keeper and very versatile. Thanks Jenn! Part of the fun is watching the writer/actor/director gradually increase his skill level and build more confidence in the kitchen. I’m not a big peas fan and the green beans added a nice crunch. Even with those aromatic omissions, it is a flavorful, healthful dish. So we used the show as an opportunity for him to show me his cauliflower fried rice. Thank you for yet another amazingly delicious recipe! I also have used Trader Joe’s frozen organic riced cauliflower when I am in a rush. I paired it with Jenn’s Vietnamese meatballs recipe – it was great! You see, while you're in LA you need to do all the stereotypical LA things, like going to juice press, eating healthy, and drinking vodka water. BUT last night, I was out of time and had a head of cauliflower in the frig. I have never tried cauliflower this way. Thanks for all you do to bring us these fabulous recipes and techniques! Great flavor. Oooooooo good. you say two pounds ready to cook Tried that with already riced and way too much cauliflower If I am buying it already riced, how many ounces should I use Thanks, carol. This is a ridiculously fabulous dish!! In addition to awesome recipe demonstrations, the show also features some memorable banter between the hosts and their celebrity guests. https://uproxx.com/life/roy-choi-interview-the-chef-show-netflix I did freeze it…..and just had it for a quick lunch. Kimchi Cauliflower Fried Rice: 1 head cauliflower, cut into florets. It was really great! I served it with pineapple bbq shrimp and they paired very well together. My husband didn’t realize that he was eating cauliflower and wondered why the rice was a bit crunchy. I used cashews. I added celery bc I like the crunch it provides, & I only had ABC Sweet Soy Sauce instead of regular so I omitted the sugar. “Getting crushed?”. Roy and Jon are impressed by his cauliflower crust pizzas, and later successfully make a version of Choi’s kimchi fried rice using ground-up cauliflower. There is nothing I would change on this recipe. People either love it or hate it. This recipe has become a family favorite. I’ll admit, I’ve seen this recipe several times and took a pass. A hit with everyone . Please let me know by leaving a review below. So good. I only learned how to do it this way or that way…” But what we wanted to show in the show is that there are not enough people cooking in this country and you should just jump right into it and make mistakes. We kind of had that spark in the relationship from the very beginning. I’m certain this won’t be the last time I serve this wonderful dish, nor the end of my variations on it. Choi is no stranger to food TV, having appeared on Ugly Delicious, Top Chef (as a judge), and as the star of his excellent new KCET series Broken Bread. Should I do anything to marinate the shrimp first? I also added bean sprouts. I remember when we were originally talking, I wanted to go to New York with Jon because he grew up in New York and I’ve never been to New York with Jon. My husband who loves pork fried rice at the Chinese restaurants loves this. Another 5 star recipe! I love all your recipes! Thanks so much! Spread the cauliflower out on a foil-lined, lightly oiled baking sheet and roast, stirring halfway through, until the cauliflower begins to soften and is golden in spots, about 15 minutes. Toast the rice and then take it out. Break out the flower crowns and fire up the grill. I like to use fresh carrots that get briefly sauteed before being added, and I up the cashews when not adding shrimp. If so is there any special suggestions on the process? Set the eggs aside, then sauté the scallions, ginger, and garlic in oil until softened. My 15 year old daughter devoured it. Sometimes you’re lucky like that. All straight-forward, all excellent results! I have tried a few cauliflower rice dishes and they have all been blah. As far as tips for fried rice, always use day old rice if you can and then be patient with the pan. I have to ask you a personal question because I’m pretty ride-or-die for fried rice. This is effing amazing. My kids and husband had no idea it wasn’t rice and they loved it – even after they found out it was made with cauliflower! This recipe is to die for!!! The result is a vibrant and verdant salsa verde that leaves Choi smacking his lips. It was good also. Once the rice is almost done and where you want it, lower your flame, add a little bit more oil or butter, and then really pat it down. Hi Jen, I love ALL of your recipes! It wasn’t needed! It’s so rare for a food show to show trial and error or failure even. Outside of that, this recipe is perfect. So so good! As with any quick stir-fry, it’s important to have all of your ingredients prepped before you start cooking. He couldn’t believe how good it tasted. VERY easy to make. It was a disaster… I interpreted 2 lbs of ready to cook cauliflower as 2 1 pound bags of rice–need I say more. Do you think I could add more sesame oil? Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. I have all this deliciousness & blast my single life but I must consider freezing. I pretty much followed it the first time except for adding cooked, diced chicken. Thanks Jenn for these wonderful recipes. This recipe is now in my food rotation. — Marguerite Nickerson on January 1, 2020, — Jennifer Nixon-Edwards on September 9, 2019. I am basically a meat-atarian, I will eat veggies, but not with a smile on my face. I will definitely be making this frequently. So, did you use dark soy sauce? I could eat this every day. Cook for 5 minutes, while stirring. You should really try it with a protein in addition to the egg. Photos by Sean Fagan. I have to say I have been hemming and hawing over whether to try “Cauliflower Rice” because cauliflower can be such an obtrusive vegetable. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. I have wanted to try a dish like this for quite a while but I didn’t see how cauliflower could mimic rice enough for me to actually like. I really liked the way you cooked your eggs alone and then added them back into dish. Taste is a mix of Chinese fried rice and Pad Thai. this cauliflower rice is the best i’ve ever had. Add the peas and carrots and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes. Hi Cheryl, I’m not sure of the amount in cups but there should be a weight on the bag. This is definitely going to become a regular in my meal rotation Thank you for sharing this! I added some shrimps and left out the sesame oil and sugar, but it still tasted amazing! Mojo Pork Cuban Sandwich Chef Tom cooks up a Mojo Pork Cubano (inspired by Roy Choi’s recipe for the film Chef) on the Yoder Smokers YS640. 7. Yum. I omitted the sesame oil by accident and it was still delicious. Super easy. Serve topping on the side for the people that are extra in your life! about 3-4 minutes. I do buy pre riced cauliflower because I don’t own a food processor, and this recipe works great with it so long as the fresh (not frozen) cauliflower goes straight into the pan. I get a large head and cut it in half, about 1 lb. Hi Jenn! love your recipes. I could definitely tell the difference, but I didn’t miss the rice. 2) I used 3 eggs instead of 2 and added cooked shrimp at the end to up the protein. OMG! Husband loved it too (he’s actually the one who made it)! Even my dad, who runs the other way from this sort of thing (veggies playing the role of anything else) enjoyed it! I'd love to know how it turned out! I halved some ingredients but not others. Many thanks! I used fresh carrots chopped and frozen peas because I couldn’t find frozen peas and carrots. I added chicken to it :), it was awesome, and a little more red pepper flakes. Big success! Alongside the salsa verde for the cauliflower fried rice, Choi and Favreau make the marinade for the pork. thanks! I thought the whole concept was ridiculous- no way cauliflower is ever going to substitute for rice – but last night I made your recipe and I am converted (but not in the same way as Uncle Ben). I did make a few tweaks – used shredded fresh carrots, slices snow peas, sliced bean sprouts, but pretty much followed instructions otherwise. This was excellent. Excellent. Every recipe I’ve used from her has been nothing short of spectacular. of soy sauce and found it a bit salty. . My choices are EVOO, Avocado Oil, or Grapeseed Oil. This will definitely remain in rotation at our dinner table. I have to say I ate it for lunch today and it was just as good if not better. So, yeah, I think Chicago and New York would be great to go to with Jon. In a large deep pan heat vegetable oil on high heat. The only adjustment we made was adding more egg, as we love that part of fried rice. Beat eggs in a small bowl, and add half the eggs in a swirling motion into the pan to form a thin crepe. My son had no idea it was cauliflower until I told him. It was my first time cooking cauliflower rice and it turned out very nice. Thanks for inquiring. As I am cooking for one, I only made half a batch, but still used 2 eggs. The second time I left out the ginger and adding more garlic cloves and garlic powder (I love garlic). Not sure how much artificial to add. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Hi Jenn, I wanted to know if there are any substitutes for rice vinegar and sesame oil for this dish keeping the flavors same? It’s it’s a great recipe, and I will definitely make it again and get creative. Made this last night and it was a huge hit!!! Preheat the oven to 425 degrees F. In 2 batches, break up the florets into a food processor and pulse until the mixture resembles couscous, 10 to 12 seconds. Despite my issues this did try out. I also added shredded green cabbage for roughage. I wouldn’t push it beyond that though. While I do tend to spew cauliflower bits all iver thr kitchen because I use a grater- this recipe is quick and delicious. Please report back if you try it! This is amazing! Unfortunately, I do think it would get a bit mushy if frozen – sorry! I would like to bring a big batch of this to a New Year’s party to serve as a side dish, and I won’t have access to an oven to rewarm. By Roy Choi May 2014 Roy Choi slathers his pork shoulder with a powerful marinade of garlic, citrus and herbs, then lets it sit overnight before roasting the meat until crispy. Hi Lauren, thanks so much for pointing that out! Thank you! I made this last night and both my husband and I thought this was fantastic. I hope that Jon and Roy don’t wait too long before planning another season of The Chef Show, and that next time around they invite more women to cook with them. Thanks, SK. We built that while making Chef. Wonderfully surprised! Perfection! Hope that helps! This is REALLY good. Roast Pork. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Thank you so very much. But I’d probably sauté the shrimp separately first with a little garlic and/or scallions, and then set them aside and add them at the very end. Thanks for sharing! Fantastic again! 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