Thai Cauliflower “Fried Rice” with Coconut
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
2 cups (16 ounces) riced cauliflower
2 tablespoons sesame oil
1/4 cup diced red onion
1 tablespoon sesame seeds
1/4 cup chopped basil
1 seeded and diced serrano chile
2 tablespoons chopped cilantro
1 tablespoon soy sauce or tamari
1 tablespoon rice wine vinegar
1 tablespoon Sambal Oelek
1 teaspoon Sriracha
1 tablespoon Thai fish sauce, (optional)
1 cup coconut milk
1 teaspoon Thai seasoning blend such as Gourmet Garden
3 eggs, lightly beaten
Instructions
Heat the sesame oil in a wok or large skillet over high heat. Stir fry the riced cauliflower until it starts to brown, about two minutes.
Add the sesame seeds and chopped onion and continue to stir fry for a minute or two more.
One at a time, stir in the soy sauce, rice wine vinegar, fish sauce, Sambal Oelek and Sriracha.
Reduce the heat to medium and stir in coconut milk, cilantro, basil and Thai spice blend. Simmer until almost all of the liquid is absorbed.
Add the beaten egg, stir until well combined and cook for two minutes more.
Enjoy!
Slightly adapted from a recipe from jackieshappyplate.com