Did you just pierce a fork in the middle of it? Looks great
ThatSwingingSeabass on
That looks really good! Did the fried rice taste like fried rice, or did the cauliflower change the taste or texture slightly? I would really be interested in trying this!
ayeshaspuffbar on
dude it’s so good. especially in fried rice
ElloEmm on
Such aggressive fork placement …I love it
draizetrain on
FYI putting you silverware straight up like this is bad luck in Japan. Your omurice looks good tho!
cosmic-uwu on
how many eggs is that? it looks AWESOME
pokekyo12 on
This is fab, I love eggs and rice. And you reminded me I need to try cauliflower rice. I’ve been struggling with shirataki stuff tasting bleh.
lennie_kay11 on
I’m interested in trying this! Did you feel satisfied afterwards? I feel like the extra fiber would keep you full for longer than regular white rice, but I’m curious if you felt hungry later.
whatisevenleft on
I thought the fork was a candle at first and was feeling really bad about your sad cake for a second
FleshlightModel on
So when I was making cauliflower fried rice from scratch, I was never able to achieve wok-hei (kind of smokeyness from incinerated microdroplets of fat from ultra high heat and flame).
It wasn’t until I found a recipe for zoodles by two random ladies that recommended broiling zoodles to help dehydrate them faster than any other method. It dawned on me to try that with cauli rice because there will be some minor charring from broiling. So I did that with basically Dale Talde’s cuali fried rice recipe and it was literally perfect. Additionally, no cleanup required as his recipe calls for cauli fried rice to be made in a cast iron skillet on high and I get major stickage. Broiling the rice on a sheet, I use aluminum foil or a very tiny piece of parchment paper such that no paper is exposed or hanging off the edges and just preventing burning.
It’s cheaper than pretty much every prepared Cali rice and doesn’t have any plastic waste.
TheDisasterItself on
I thought this was a weird birthday cake and a massive candle LOL
11 Comments
Did you just pierce a fork in the middle of it? Looks great
That looks really good! Did the fried rice taste like fried rice, or did the cauliflower change the taste or texture slightly? I would really be interested in trying this!
dude it’s so good. especially in fried rice
Such aggressive fork placement …I love it
FYI putting you silverware straight up like this is bad luck in Japan. Your omurice looks good tho!
how many eggs is that? it looks AWESOME
This is fab, I love eggs and rice. And you reminded me I need to try cauliflower rice. I’ve been struggling with shirataki stuff tasting bleh.
I’m interested in trying this! Did you feel satisfied afterwards? I feel like the extra fiber would keep you full for longer than regular white rice, but I’m curious if you felt hungry later.
I thought the fork was a candle at first and was feeling really bad about your sad cake for a second
So when I was making cauliflower fried rice from scratch, I was never able to achieve wok-hei (kind of smokeyness from incinerated microdroplets of fat from ultra high heat and flame).
It wasn’t until I found a recipe for zoodles by two random ladies that recommended broiling zoodles to help dehydrate them faster than any other method. It dawned on me to try that with cauli rice because there will be some minor charring from broiling. So I did that with basically Dale Talde’s cuali fried rice recipe and it was literally perfect. Additionally, no cleanup required as his recipe calls for cauli fried rice to be made in a cast iron skillet on high and I get major stickage. Broiling the rice on a sheet, I use aluminum foil or a very tiny piece of parchment paper such that no paper is exposed or hanging off the edges and just preventing burning.
It’s cheaper than pretty much every prepared Cali rice and doesn’t have any plastic waste.
I thought this was a weird birthday cake and a massive candle LOL
​
Looks so good though!